We celebrated by hosting a Easter Brunch. Setting the table was quite the event. My favorite part of this picture is the sea glass floating in the bottom of the glass vase that holds the one and only Daffodil that grew in our yard.
On the menu: scrambled eggs, pan roasted asparagus, ham, a fruit plate, and homemade blueberry coffee cake with orange juice and fresh coffee. I had grand intentions of making homemade Hollandaise sauce. Now, I’d never exactly made it before and let me just say, I was not the least bit successful. Actually, that would be an understatement. Total disgusting mess. I might need to try again though…. it just can’t be that difficult.
These were Easterlicious! Here’s the recipe via Epicurious. I substituted the all purpose flour with organic spelt flour and used organic cane sugar too. Loved it.
- 2 1/3 cups all purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup flaked sweetened coconut
- 1/2 cup (packed) golden brown sugar
- 1 teaspoon ground cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- 1 12-ounce package frozen blueberries, unthawed, or 2 1/2 cups fresh
Combine 1/3 cup flour, 1/4 cup butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 357°F. Butter and flour 13x9x2-inch baking pan. Sift remaining 2 cups flour, baking powder and salt into small bowl. Using electric mixer, beat remaining 1/2 cup butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.