Mothers Day Brunch with Blueberry Lemon Coffee Cake, Roasted Vegetable Frittata, and Strawberry Walnut Salad.

For mothers day I wanted to cook brunch for my mom and our family.  I made blueberry lemon coffee cake, roasted vegetable frittata, and a strawberry walnut salad.  The coffee cake was light and sweet.  I had been wanting to make a frittata for a while and this one sure was a hit.  Lastly, my moms favorite salad is a strawberry walnut salad so I couldn’t resist.

Blueberry Lemon Coffee Cake:


For the Crumb Topping:

  • 1 ¾ cup all purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 ½ salts unsalted butter



  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • ¾ cup melted butter
  • 1 teaspoon vanilla
  • Zest of one lemon
  • Juice of 1 ½ lemons
  • 18 oz. Blueberries



  1. Set the oven to 350 and grease a 9 inch pan
  2. Make the crumb topping by combining all of the ingrediants together. 
  3. Put the crumb topping in the refrigerator while you make the cake.
  4. Combine the dry ingredients and set them aside.
  5. Beat the eggs and sugar together until foamy.
  6. Add zest, lemon juice, vanilla, and eggs and mix together.
  7. Add the dry ingredients and mix together.
  8. Fold in the blueberries.
  9. Place the crumb mixture on the bottom of the pan and then pour the cake batter over.
  10. Bake for 40 minutes or until golden brown.



Roasted Vegetable Frittata:


  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 1/3 cup olive oil
  • Kosher salt and black pepper
  • 12 large eggs
  • 1 cup of half-and-half
  • ¼ cup of freshly grated parmesan cheese
  • 1 tablespoon unsalted butter
  • 1/3 cup chopped scallions
  • ¾ cup grated gruyere cheese



  1. Set the oven to 425 degrees.
  2. Chop the vegetables and place them on a sheet pan with olive oil, salt, and pepper.
  3. Roast the vegetables for 15 minutes in the oven.
  4. Meanwhile crack the 12 eggs and beat in half and half with a pinch of salt and pepper.  Add Parmesan cheese.
  5. In an oven safe pan heat the butter and scallions for three minutes.
  6. Mix in roasted vegetables.
  7. Pour egg mixture over the vegetables and bake in the oven for 30 minutes.
  8. Once puffed up and ready sprinkle the Gruyere cheese on top and bake for another 5 minutes or so until the top in golden.




Strawberry Walnut Salad:


  • Baby spinach
  • 1 cup goat cheese
  • 18 oz. strawberries
  • 1 cup chopped walnuts
  • Brianna’s Blush Wine Vinaigrette


  1. Combine all ingredients!




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