Delectable Blueberry Brunch Recipes for Your Easter Sunday
Find delicious blueberry brunch recipes to help celebrate your Easter Sunday.
Easter Sunday is an important time for family, and many celebrations include a brunch. Make your Sunday Easter brunch extra special by whipping up a few of these tasty blueberry recipes to grace the table. Brunch fare can be either breakfast or lunch dishes, or a combination of the two. Find an array of recipes below.
Blueberry Brunch Recipes for Easter
- 1 cup blueberry puree, purchased (or use recipe below)
- 3/4 cup pure maple syrup
- 1 pound sliced bacon
- 1-½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1-1/4 cups buttermilk
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 3 tablespoons melted butter
- 1 cup fresh or frozen blueberries
2 cups fresh or frozen blueberries
- ½ cup water
- Heat oven to 350°. In a small bowl combine blueberry puree and maple syrup; remove ½-cup of the mixture and set aside.
- Separate bacon slices and place on a rack over a rimmed baking sheet; bake 10 minutes. Remove from oven and brush both sides of the bacon slices with the reserved ½-cup of blueberry-maple mixture. Bake until bacon is crisp and glaze is set, 5 to 10 minutes longer. Cover bacon with foil to keep warm.
- In a medium bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl stir buttermilk, milk, eggs and melted butter. Add to the dry ingredients; stir just until combined (do not over mix; a few lumps will remain).
- Rub a large nonstick skillet with oil just to coat and heat over medium heat. Ladle batter onto skillet, using ¼-cup batter for each pancake. Dot each with several blueberries. Cook until bubbles break on the surface, 2 to 3 minutes. Flip and cook until lightly browned, 1 to 2 minutes more. Repeat with remaining batter. Serve with the remaining blueberry-maple syrup mixture and blueberry glazed bacon.
In a small saucepan, simmer blueberries and water until blueberries begin to pop and release juice, about 5 minutes.
- Drain blueberries, reserving juice. Place cooked blueberries in a blender or food processor and blend until smooth, adding small amounts of juice, as needed.
- 1 loaf (14 ounces) egg challah or other white bread
- 4 ounces reduced-fat cream cheese
- 2 cups fresh or frozen blueberries, divided
- 8 eggs, beaten
- 1-½ cups milk
- ¼ cup maple syrup
- ¼ cup melted butter
- Preheat oven to 350°F
- Remove crusts from bread
- Cut in 1-inch cubes (makes about 10 cups)
- Cut cream cheese in small cubes (makes about 1 cup)
- Grease 9-x-9-2-inch baking dish
- Place half of the bread cubes in the dish
- Scatter cream cheese cubes and 1 cup of blueberries over the bread
- Top with remaining bread cubes and blueberries
- In a bowl, combine eggs, milk, maple syrup and butter.
- Carefully pour over bread mixture
- Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much
- To serve, cut in squares
- Accompany with additional maple syrup, if desired.
- 1 boneless fully cooked smoked ham (3 to 4 pounds)
- 1-3/4 cup of water, divided
- 1/2 cup brown sugar
- 4 cups frozen blueberries
- 1 sprig rosemary
- 4 sprigs thyme
- 1 to 2 tablespoons honey
- Salt and freshly ground black pepper to taste
- Preheat oven to 325°F. In a medium sized sauce pan, over medium heat, combine bring 1-1/4 cups of water and the brown sugar to a boil.
- Add the frozen blueberries, the herbs and the honey to the water/sugar mixture. Season with salt and pepper.
- Cook, stirring occasionally, for 25 to 30 minutes or until the blueberries release their juices and the sauce reduces/thickens. Set aside.
- Score the ham, making diamond shapes with a knife.
- Place in a deep baking dish and add remaining water to the pan.
- Pour 1/2 of the glaze over the ham and bake, uncovered, for 1 to 1-1/2 hours, basting with the pan juices every 15 minutes, until a meat thermometer reads 140°.
- Serve immediately with the remaining blueberry sauce on the side.
Number of servings (yield): 10
Recipes and photos courtesy of the U.S. Highbush Blueberry Council.