Oh darn! I seriously thought finding the images for today’s post would be easy. I scoured through photographs downloaded on my laptop. I racked my brain for possible photos in one of my external hard drives. I seriously have thousands of pictures, but do the images depict the color purple?
For this week’s Sunday Stills photo challenge, we’re asked to share images of various shades of purple.
We enjoyed a glorious spring here in Phoenix, Arizona. We had above average precipitation and near perfect temperatures. The desert heat is upon us now, but I can still revel in the beautiful wildflower season we had. I tried getting out and about with the camera as much as possible.
Did I capture purple wildflowers or do they appear more blue?
My neighbor has the most beautiful tree adorned with an abundance of purple blooms. I’m not sure what kind of tree it is though. I really should download one of those apps on my iPhone that identifies a plant or flower.
As I sit in my comfy chair writing this post and occasionally glancing out the window to admire this beautiful tree, I struggle to think of other purple objects. Well, that is until my attention is drawn to the kitchen. The sweet aroma of baked goods still wafts in the air from the freshly baked coffee cake removed from the oven just a short time ago.
Blueberries or Purple-berries?
In my opinion, no Sunday brunch is complete without a tasty coffee cake. And I make one heck of a yummy Blueberry Coffee Cake, or so I’ve been told.
Blueberries definitely look blue when whole, but once we cut into them the color appears more purple. Am I right? Plus, after working with blueberries, my hands are definitely stained purple. Thus, let’s call them blueberries when they are whole and purple-berries once we start working with them … that is cutting them or pureeing them. #purple 😁
My hands can attest to the purple hue every time I make this coffee cake. I usually use frozen blueberries and after dipping my hands into the bag to retrieve the blueberries to add to the batter, I have to wash my hands immediately or else risk spreading the purple hue onto other surfaces.
Mother’s Day Brunch
Today is Mother’s Day and my favorite meal to celebrate the day is breakfast. My daughter is making brunch for me today and we’ll toast with mimosa’s. Nothing like a little mother-daughter time to bring a smile to my face. Of course, we’ll indulge in a slice (or two) of this delicious blueberry coffee cake.
And it would be just plain rude of me if I didn’t share the recipe for this scrumptious coffee cake, especially after showing you the pictures. Be sure and let me know if you give this recipe a try.
Blueberry Crumb Coffee Cake
Dry Ingredients for cake
2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Wet Ingredients for cake
1 large egg
3/4 cup milk (or water)
1/4 cup melted butter
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed
Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.
Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.
For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.
Recipe by Ingrid @LiveLaughRV.net
Wishing you a wonderful Mother’s Day 💗