Red, White and Blue Brunch

We’re gearing up for the holiday weekend–including a day off work–and what better way to celebrate than a patriotic brunch? Sure, when you think July 4th, BBQ and fireworks come to mind, but this year, change it up and start celebrating independence as soon as you wake up.

Happy Independence Day!

Thankfully, brunch food lends itself well to our national colors. Following are a few suggestions for a red, white and blue brunch.

Crunchy Blueberry Coffee Cake (from


Coffee Cake:

  • 1 1/2 cup sifted cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 cup whole milk
  • 1 cup blueberries (fresh or frozen)


  • 4 tablespoons butter
  • 1/4 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 1/4 cup cake flour
  • 1/2 teaspoon cinnamon


Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.

Sift the cake flour, baking powder, salt, and cinnamon into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla, lemon extract, and milk, beat on medium-high, just until blended. Do not over beat.

Set aside 1/2 cup batter. Bake remaining batter in an 8-inch cake pan at 400 degrees F for 20 minutes.

Make the topping: Cut the 4 tablespoons of butter with the granulated and light-brown sugars, the cake flour, and the cinnamon, and mix with reserved cake batter. Sprinkle over the baking cake and continue to bake until a skewer tests clean and the topping is bubbling — about 15 more minutes.

Strawberry Coconut Daquiri (also from Delish)


  • 2 1/2 cups (about 12 ounces) chopped fresh or frozen (not thawed) strawberries
  • 3 tablespoons sugar
  • 2 tablespoons lime juice
  • 3 cups ice cubes
  • 3/4 cups coconut-flavored rum, such as Malibu


Combine strawberries, sugar, and lime juice together in a blender. Blend until smooth. Add ice cubes and rum and blend until frothy. Transfer mixture to a pitcher and serve.

Be safe, eat well, and enjoy the holiday!

This entry was posted in Dining In, Menus, Occasions, Recipes, To Drink, To Eat. Bookmark the permalink.

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