This brunch party has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SilkSipToSpoon #CollectiveBias
I have been waiting oh so patiently to share this gorgeous girls brunch party that I recently put together, and today is finally the day that I get to share it with you!
Brunch is a big thing right now, and for good reason. Combine those yummy breakfast foods with your girl friends, fresh flowers, white and gold dishes, and honeycomb balls in all shades of pink, and you’ve got a match made in heaven.
BRUNCH PARTY DECORATIONS:
I wanted my brunch party to be classy and elegant with bits of gold and pink throughout, so I used a classic white tablecloth to cover the table, then used white cake plates with gold rims and a gold base. Gold chargers looked so elegant and were perfect for holding the glasses filled with fruit and yogurt parfait.
Although I am head over heels for gold and white, I also wanted to add in some pretty pinks to make the table even more feminine. I strung some honeycomb balls and paper balls on a piece of string, then hung it above the table.
The honeycomb garland looked really pretty by itself, but to make it even better I added some greenery in between the balls. I went outside and cut some of my jasmine leaves, then used a small piece of tape to tape each one onto the garland. It’s such a simple addition, but really had a stunning impact!
Two bunches of gorgeous pink tulips were arranged in two different vases and added to the back of the table for height and for color. The green of the jasmine leaves also tied together the green of the tulip leaves.
BRUNCH PARTY FOOD:
The food for the girls brunch party was simple and beautifully presented. The main attraction in the middle of the table was a lemon blueberry coffee cake that I created with Silk Dairy-Free Yogurt. The entire recipe is dairy-free and tasted SO delicious! I have some friends who can’t have dairy, and I knew this dessert would be a hit with them.
This lemon blueberry coffee cake combines the refreshing flavor of lemons and lemon zest with juicy blueberries, and the yogurt in the recipe makes the cake extra moist and delicious. It’s definitely a keeper! Keep reading for the recipe at the bottom of this post.
I was really impressed with the Silk Dairy-Free Yogurt (especially the black cherry flavor) that I found at Walmart, and knew they would taste amazing with fresh fruit. The yogurt is made with the goodness of plants, and has six grams of soy protein per serving.
I used one individual serving of yogurt in each glass cup, then added layers of freshly sliced strawberries, raspberries, blueberries, and bananas. I couldn’t get the spoon in fast enough to eat mine!
Waffles looked stunning when cut into fourths, and placed on a cookie pop stick with a fresh raspberry on top. A small gold bow tied at the top with ribbon glams up this dessert even more.
Store-bought mini pancakes (shhh, don’t tell) got the same treatment, but were topped with some fresh blueberries instead. Everything is cuter in mini form and on a stick, so these definitely have a double dose of cuteness!
Fresh fruit was placed underneath the gold-rimmed platters of waffles and pancakes on a lined gold charger.
Four different flavors of juice- orange, grapefruit, cherry pomegranate, and apple, were all placed in a different carafe with ice, just waiting to be poured.
I also had Silk Almond Unsweetened Vanilla Milk there too for those who wanted milk. It’s got such a great flavor that you would never know that it’s dairy-free, lactose-free, has no cholesterol or saturated fat, and has 50% more calcium than dairy milk. It’s an easy swap for milk in smoothies, recipes, and to eat with your cereal in the morning. I’ve been trying to make better choices this new year and have been loving my smoothies made with Silk.
So now that I’ve shared our fun girls brunch party with you, here’s the recipe for the lemon blueberry coffee cake. Again, it’s dairy free, so your friends and family who can’t have dairy aren’t left out. Trust me, this is one recipe you don’t want to miss!
Lemon Blueberry Coffee Cake
- 2 c flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 1 5.3 oz. container of Silk Dairy-Free Yogurt (about 1/2 cup)
- 1/2 cup oil
- 2 eggs
- 1 tsp. vanilla
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. lemon zest
- 1 cup sugar
- 1 cup fresh blueberries
For the lemon glaze: (optional)
- 1 cup powdered sugar
- 3 Tbsp. fresh lemon juice
Step 1. Stir together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 2. In a stand mixer, combine the yogurt, oil, eggs, vanilla, lemon juice, lemon zest, and sugar. Mix in the dry ingredients and mix until well combined. Gently fold in the blueberries.
Step 3. Grease a bundt cake pan, then pour the mixture into the pan. Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the cake comes out clean. Let cool, then carefully turn upside down to remove the cake.
Step 4. The lemon glaze is optional, but adds more refreshing lemon flavor to the cake. To make it, simply mix together the powdered sugar and the lemon juice, then drizzle over the cool cake.
Serve and enjoy! This cake is moist and delicious and tastes even better the next day. I hope you enjoy it as much as we did! Recipe adapted from here.
To make the coffee cake even more beautiful, I used more jasmine leaves around the outside of the cake, then added some pretty pink flowers from my yard.
Thank you for letting me share my girls brunch party with you! I hope you enjoyed seeing it even half as much as I enjoyed creating it.