Category: Breakfast

Lemon Blueberry Crescent Roll Ups

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This easy recipe just screams sweet summertime to me! Here in the dead of Mississippi summers, where the heat and humidity feels like 150 degrees, fresh blueberries make it much more tolerable! This is an easy 5 ingredient wonder. Let’s be honest around here we love ALL the blueberry things!

These Lemon Blueberry Crescent Roll Ups are great fresh out of the oven, but honestly I have been enjoying the ease of baking them the night before and eating them straight out of the refrigerator the next morning. Let’s be honest it takes me a few minutes to get going first thing in the morning!

One day I hope to grow my own but for now I enjoy taking the kids to visit my family and pick as many blueberries as the babies will tolerate. I even quickly adapted the rule that you can only eat the blueberries off of the bush and not from my bucket!

I hope you grab some fresh blueberries, cream cheese, powdered sugar, crescent rolls, and lemon and give this one a try!

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Lemon Blueberry Crescent Roll Ups

A delicious blend of lemon and blueberries resting on a tangy and sweet cream cheese blend all wrapped in a buttery crescent!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Servings: 6
Author: The Food Practitioner

Ingredients

  • 1 8oz can Crescent Rolls
  • 4 oz cream cheese room temperature or softened
  • 1/2 fresh lemon with fresh lemon zest
  • 1 cup powdered sugar
  • 1/2 to 1 cup blueberries

Instructions

  • Roll out and separate 8 crescent roll triangles.
  • Zest before slicing lemon.
  • Mix lemon zest, powdered sugar, cream cheese, and juice from half of lemon.
  • Spoon one spoon full of cream cheese mixture on half of the larger end on the crescent triangle.
  • Top with blueberries.
  • Fold empty end of the crescent over the top and fold the corners on top of each other. You should still see a few blueberries peeking through but there should also be crescent covering most of the top.
  • Bake at 350 degrees for about 10 minutes or until crescent rolls start turning golden brown.
  • Enjoy!

Notes

Store in refrigerator when not eating. 
If the cream cheese mixture appears too thick add more lemon juice. If it appears too thin add more powdered sugar. 
I think these are great either warm or cold! 

Lemon Blueberry Breakfast Cake

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This beloved family recipe has always been called the Moving Day Cake by my family. Apparently every time my parents moved my Mom always made this cake. It is always been a Saturday morning breakfast favorite of mine. Every time we have this delicious “breakfast cake” my Dad usually remembers my Mom’s heavy piano that he had to help get down from her second story apartment!

Let me tell you the cake is as good as those wonderful memories and continues to be remembered anytime anyone moves! I love this cake as it is the perfect blend of those sweet summer moments when the fresh blueberries are weighing down the vines and the lemons are the perfect bite of tang which meld together so beautifully. This cake also completes what any wonderful meal does and opens up the floodgates of wonderful memories growing up that I hope to pass onto my little ones.

I had the best helpers when making this cake and treasured every moment of it, even if all the blueberries did not make it to the cake!

I also have to say I think this is the only recipe I use self-rising flour with and I love the convenience of less ingredients and dirty dishes! I am certain I have self-rising flour just for this recipe and I am completely ok with that!

I hope the next time you are moving or have a lazy Saturday you will remember this cake and enjoy it while precious memories are being made!

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
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Lemon Blueberry Morning Cake

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 2 cups Self Rising flour
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup butter softened
  • 1 cup milk
  • 2 cups blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1-2 Tablespoon fresh lemon juice

Instructions

  • Mix all of the cake ingredients together.
  • Place in greased 9 x13 inch pan.
  • Bake at 350 degrees for around 35 minutes until the center of the cake is fully cooked.
  • While cake is cooking mix together powdered sugar, lemon zest, and lemon juice for the glaze.
  • Once cake is fully cooked. Drizzle lemon glaze on top of the warm cake.
  • Enjoy!

Notes

If using frozen blueberries allow the blueberries to fully thaw and drain the water from blueberries. 
I often mix the cake batter the night before and refrigerate overnight and bake in the morning. You certainly can’t beat a fresh, warm cake!

Apple Cinnamon French Toast Casserole

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Last summer I had a project of asking family members to mail me their favorite recipes. I love the sentiment of a hand written recipe. I thought about getting family recipes together for my girls but realized I mostly knew about the recipes near and dear to my side of the family and not as much my husbands. It was fun to receive these recipes from all over the United States from young cousins to aging grandparents. I know I will treasure these as much as my daughters will down the road.

I haven’t tried them all yet but one of my favorite recipes from my husband’s side of the family came from an Aunt that lives close to the Washington D.C. area. We have made it many times already! Baked French Toast Casserole!

I’ll be honest most mornings I am a little slow going so this fits my lifestyle a lot better than making the individual French Toasts. I can have it ready to go the night before than just pop it in the oven first thing in the morning (or let’s be honest have my husband bake it since he takes the early early morning shift with the kids!). With the fall season upon us now I succumbed to the cinnamon apple craze and I admit it took this breakfast treat to a whole new level!

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Baked Apple French Toast Casserole

An easy make ahead breakfast casserole made from buttery brioche bread and topped with warm sweet apples.
Prep Time15 minutes
Cook Time30 minutes
Soaking1 hour
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 1 loaf Brioche Bread cut into 1 inch cubes
  • 7 eggs
  • 1 1/2 cups whole milk
  • 1/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 4 tsp vanilla

Topping

  • 3 Tbsp brown sugar
  • 1 Tbsp white granulated sugar
  • 4 tsp butter cut into small cubes
  • 2 apples peeled, cored, and diced

Instructions

  • Place brioche cubes in a warm oven for 8-10 minutes to dry out and become slightly crispy.
  • Whisk together eggs, milk, sugars, and vanilla in a large bowl.
  • Add the warm bread cubes in and toss to coat.
  • Place the bread mixture in a greased 9 x 11 inch pan.
  • Allow the mixture to sit for at least an hour or overnight.
  • Right before baking add the butter, diced apples, and cinnamon and sugar mixture on top.
  • Bake at 350 degrees for 30-35 minutes until a knife is inserted in the center and comes out clean.
  • Serve warm with syrup!

Notes

To me the easiest thing is to prepare this the night before and store in the refrigerator so you don’t have to wait on the soaking time first thing in the morning. 
I wait to peel, core, and dice apples until right before I am ready to bake to prevent them from turning brown. 
You can also let the brioche set out overnight to become a little hardened and skip baking it 8-10 minutes in the oven.  
This casserole is so versatile and has many different variations. The original is so good “plain” without the apples. You can substitute chocolate chips, different dry fruits like raisins, or after baking top with strawberries, raspberries, blueberries, powdered sugar, or whipped cream.