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Happy Mother's Day

Mother's Day is this weekend. Make my Buttermilk Blueberry Breakfast Cake & some Peach Bellinis. Yum!

Buttermilk Blueberry Breakfast Cake

Serves 12

Blueberry Cake 2 cups flour 2 teaspoons baking powder ½ teaspoon salt 1 stick butter, softened 1¼ cups sugar 2 eggs 1 tablespoon vanilla extract 1 cup buttermilk Zest of one lemon 2½ cups fresh blueberries, divided use

Topping ¼ cup brown sugar ¼ cup sugar ½ cup flour 1 stick cold butter, cut into cubes

Preheat oven to 350ºF.

MAKE BLUEBERRY CAKE In a medium bowl, sift together flour, baking powder and salt. Set aside.

Using an electric stand mixer with a paddle attachment, cream together the softened butter and sugar on high speed until creamy. Turn the mixer to medium-low and slowly add eggs, vanilla and buttermilk. Add the flour mixture and beat until thoroughly combined. Scrape down the sides of the bowl, as necessary.

Gently fold in lemon zest and 2 cups of blueberries. Pour batter into a greased 9-by-13-inch baking dish, then top with the remaining ½ cup of blueberries.

MAKE TOPPING In a medium bowl, mix together sugars and flour. Using a pastry cutter or a large fork, cut butter into mixture until butter is well-incorporated.

ASSEMBLE Dollop the crumble topping evenly over the blueberry batter. Bake, uncovered, for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

NOTE Add the zest of 2 lemons for a more pronounced lemon flavor in this cake.

Peach Bellinis with Mozzarella, Basil & Prosciutto Peach Skewers Serves 4

Peach Bellinis Serves 4

1 (16-ounce) bag frozen peaches, thawed 2 tablespoons sugar Juice of 1 lemon ⅓ cup simple syrup (equal parts water and sugar) ⅓ cup triple sec Sparkling wine, prosecco or champagne

Place peaches, sugar, lemon juice, simple syrup and triple sec in a blender or food processor, and blend or process until all ingredients are well-incorporated.

Add 2 ounces of peach puree to each of 4 champagne flutes, then top with sparkling wine, prosecco or champagne.

NOTE Leftover peach puree can be frozen for up to 3 months.

Frozen peach puree equals 1¾ cups. Add ⅓ cup simple syrup and ⅓ cup triple sec to the puree, and that equals approximately 2½ cups.

If using fresh peaches for the puree: Blend 2 fresh peaches, peeled and seeded, along with 1 tablespoon of sugar and 1 tablespoon of lemon juice, and that equals approximately ¾ cup.

Mozzarella, Basil & Prosciutto Peach Skewers Serves 4

1 fresh peach, seeded and quartered 4 fresh mozzarella balls 4 fresh basil leaves 4 slices prosciutto or prosciutto-wrapped mozzarella slices 4 cocktail skewers (at least 3 inches long)

Add 1 quartered peach to a skewer followed by a mozzarella ball. Add a fresh basil leaf and a prosciutto or prosciutto-wrapped mozzarella slice. Repeat with remaining skewers. Serve with Peach Bellinis.

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