50+ Delicious Easter Breakfast Dessert Recipes to Brighten Your Morning

Easter is a time for family, fun, and, of course, food. While the main meal is often the star of the day, it’s the sweet breakfast treats that can set the tone for a delightful Easter celebration.

Whether you’re hosting a brunch or just looking for a special way to kickstart the holiday, having a variety of Easter breakfast desserts on hand can make your morning even more memorable.

From fluffy pancakes drizzled with syrup to decadent cinnamon rolls topped with cream cheese icing, the possibilities are endless.

In this blog, we’ll explore over 50 Easter breakfast dessert recipes that will add a touch of sweetness to your holiday table.

These recipes cater to all tastes and preferences—whether you crave something light and fruity, rich and indulgent, or a fun seasonal treat.

With these easy-to-follow recipes, you’ll be able to create a festive atmosphere that delights everyone from kids to adults.

Let’s dive into these 50+ Easter breakfast dessert ideas that will make your morning extra special!

50+ Delicious Easter Breakfast Dessert Recipes to Brighten Your Morning

With over 50 Easter breakfast dessert recipes to choose from, you’ll never run out of delicious options to impress your family and guests this spring.

Whether you’re a fan of fruity pastries, decadent chocolate treats, or classic cinnamon delights, there’s something for everyone in this roundup.

Easter morning is the perfect occasion to experiment with new recipes or stick with tried-and-true favorites that will bring joy to the table.

These sweet treats aren’t just for dessert—they’ll make your entire Easter celebration feel even more festive and fun.

So, gather your ingredients, get baking, and enjoy a memorable Easter breakfast that will leave everyone asking for seconds!

Easter Cinnamon Roll Casserole

This Easter Cinnamon Roll Casserole is a deliciously indulgent breakfast dessert that combines the sweet flavors of cinnamon rolls with a creamy, custardy filling. Topped with a glaze and baked to perfection, it’s a comforting and satisfying treat to serve for Easter brunch. It’s simple to prepare and will impress your guests with its warm, gooey goodness.

Ingredients:

• 2 cans of cinnamon rolls (8 rolls each)
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup milk
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• Icing from the cinnamon rolls (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and arrange them evenly in the prepared baking dish.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt.
4. Pour the egg mixture over the cinnamon rolls, ensuring that each piece is soaked well.
5. Bake for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
6. Remove from the oven and drizzle with the icing provided in the cinnamon roll can.
7. Let cool for a few minutes before serving.

This Easter Cinnamon Roll Casserole is a perfect blend of sweetness and warmth, making it a comforting start to your holiday celebration. The soft, pillowy cinnamon rolls paired with a creamy custard and topped with a sweet glaze are sure to be a hit at the breakfast table. Whether you’re serving it for Easter or any special occasion, this recipe will quickly become a family favorite.

Lemon Poppy Seed Bundt Cake

A light, zesty, and fragrant dessert, this Lemon Poppy Seed Bundt Cake is an ideal choice for Easter brunch. With a perfectly moist crumb and the bright flavor of fresh lemons, this cake is topped with a sugary glaze that adds a delightful sweetness. Its beautiful presentation makes it an impressive dessert, and it’s easy enough to prepare for a stress-free Easter celebration.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup poppy seeds
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 tsp vanilla extract

For the Glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon zest and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract.
6. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
8. For the glaze, whisk together powdered sugar and lemon juice. Drizzle over the cooled cake before serving.

This Lemon Poppy Seed Bundt Cake is a perfect balance of tangy citrus and sweet, buttery cake. The poppy seeds provide a subtle crunch, while the glaze adds a refreshing touch of lemony sweetness. It’s an elegant yet simple dessert that pairs wonderfully with a hot cup of coffee or tea, making it a standout Easter breakfast treat.

Easter Bunny Sugar Cookies

These Easter Bunny Sugar Cookies are a fun, festive, and delicious way to celebrate the holiday. Shaped like adorable bunny rabbits and decorated with vibrant pastel icing, these cookies are perfect for a sweet Easter breakfast. They’re soft, buttery, and customizable with your favorite colors and toppings, making them a fun project for both kids and adults.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup milk
• Pastel colored icing (or royal icing)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, and mix until smooth.
4. Gradually add the dry ingredients, mixing until combined. Add milk as needed to bring the dough together.
5. Divide the dough into two portions, wrap in plastic, and chill for at least 30 minutes.
6. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a bunny-shaped cookie cutter to cut out the cookies.
7. Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
8. Let the cookies cool completely before decorating with pastel-colored icing.

These Easter Bunny Sugar Cookies are the perfect festive addition to your holiday breakfast or brunch spread. With their light, tender texture and sweet icing, they’re sure to bring joy to everyone at the table. Whether you’re making them for a family gathering or an Easter egg hunt, these cookies are a delightful treat that will put a smile on everyone’s face.

Carrot Cake Pancakes

Carrot Cake Pancakes combine all the wonderful flavors of a classic carrot cake into a fluffy, light pancake breakfast. Infused with warm spices, grated carrots, and topped with a creamy cream cheese glaze, these pancakes are perfect for Easter brunch. They bring the best of both worlds—decadence and comfort—making them a truly special dessert to serve during the holiday.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/4 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Preheat a griddle or skillet over medium heat and lightly grease it with cooking spray or butter.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat together the buttermilk, eggs, sugar, and vanilla extract. Stir in the grated carrots and walnuts, if using.
4. Pour the wet ingredients into the dry ingredients and gently stir to combine, being careful not to overmix.
5. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown on both sides.
6. For the cream cheese glaze, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
7. Serve the pancakes warm, topped with a drizzle of cream cheese glaze.

These Carrot Cake Pancakes are a perfect way to infuse the classic flavors of carrot cake into your Easter breakfast or dessert. The warm spices and grated carrots provide a comforting depth, while the cream cheese glaze adds that signature sweetness. They are not only a treat for the taste buds but also a visually delightful addition to your Easter spread, sure to impress your guests with both flavor and presentation.

Raspberry Almond Danish Braid

The Raspberry Almond Danish Braid is a showstopper dessert that is both light and indulgent. Flaky puff pastry is filled with sweet raspberry jam and almond cream, then braided for a beautiful and impressive presentation. Perfect for Easter brunch or a special holiday breakfast, this Danish braid is easy to make and will have everyone asking for the recipe.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/4 cup raspberry jam
• 1/4 cup almond paste
• 2 tbsp powdered sugar
• 2 tbsp unsalted butter, softened
• 1/2 tsp almond extract
• 1 egg (for egg wash)
• Slivered almonds, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the puff pastry sheet onto the prepared baking sheet. Spread the raspberry jam evenly down the center of the pastry.
3. In a small bowl, combine the almond paste, powdered sugar, butter, and almond extract to make the almond filling. Spread this mixture over the raspberry jam.
4. Using a sharp knife, cut diagonal slits along the sides of the pastry. Fold the slits over the filling to form a braided pattern.
5. Beat the egg and brush it over the top of the pastry for a golden finish.
6. Bake for 20-25 minutes or until the pastry is golden and puffed.
7. Remove from the oven and sprinkle with slivered almonds for garnish.
8. Let cool slightly before slicing and serving.

The Raspberry Almond Danish Braid is a delightful mix of textures and flavors—crisp, flaky pastry paired with sweet, fruity jam and a rich almond filling. It’s a perfect centerpiece for an Easter breakfast table and adds a touch of elegance to any gathering. The braided design not only looks stunning but also makes it easy to slice and serve, ensuring everyone gets a delicious portion of this indulgent treat.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat that are soft, sweet, and flavored with a mix of cinnamon and nutmeg. These buns are adorned with a cross on top, symbolizing the Easter holiday. Warm and fluffy with a slightly sweet glaze, Hot Cross Buns are the perfect addition to your Easter breakfast spread, offering a comforting balance of spice and sweetness in each bite.

Ingredients:

• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 2 tsp active dry yeast
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup currants or raisins
• 2 large eggs
• 1 tsp vanilla extract
• 1 egg (for egg wash)

For the Glaze:

• 1/4 cup powdered sugar
• 1 tsp milk

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, salt, cinnamon, and nutmeg. Add the yeast mixture, butter, eggs, and vanilla extract. Mix until the dough comes together, then knead for about 10 minutes until smooth.
3. Fold in the currants or raisins.
4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for about 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch the dough down and divide it into 12 equal portions. Shape each portion into a round bun and place them on the baking sheet.
7. For the cross, mix 1/4 cup of flour with water to form a thick paste. Pipe a cross shape onto each bun using a piping bag.
8. Brush the buns with a beaten egg for a golden finish. Bake for 15-18 minutes or until golden brown.
9. For the glaze, mix powdered sugar and milk until smooth and drizzle over the buns after they cool slightly.

Hot Cross Buns are a beloved Easter tradition that offer a comforting, spiced flavor with a sweet glaze that makes them irresistible. The soft, pillowy texture combined with the raisins or currants makes each bite a delight. These buns not only taste great but also add a symbolic and beautiful touch to your Easter table. Whether served as part of breakfast or dessert, Hot Cross Buns will surely become a cherished part of your holiday celebrations.

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect combination of zesty citrus and sweet, juicy blueberries, making them an ideal Easter breakfast or dessert. These scones are soft, buttery, and slightly crumbly on the outside with a light and fluffy interior. Topped with a simple glaze, they offer a refreshing yet indulgent treat that captures the essence of spring, making them a perfect addition to any Easter table.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1/2 tsp lemon zest

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries.
5. Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Pat the dough into a circle about 1 inch thick.
6. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Brush the tops of the scones with a little heavy cream and bake for 15-18 minutes, or until golden brown.
8. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled scones before serving.

These Lemon Blueberry Scones are a light, refreshing dessert that combines the sweetness of blueberries with the tangy kick of lemon. The addition of heavy cream in the dough results in a moist and tender texture, while the glaze adds an extra touch of sweetness. Whether you’re serving them for Easter breakfast or as an afternoon treat, these scones are sure to brighten up your holiday spread and leave your guests craving more.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are a tropical-inspired dessert that makes a decadent yet easy-to-make treat for Easter. With a buttery shortbread crust, a creamy coconut filling, and a topping of toasted coconut and whipped cream, these bars capture the essence of a traditional coconut cream pie but in a more convenient, handheld form. These bars are a crowd-pleaser that are sure to stand out at your Easter brunch or dessert table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 (14 oz) can coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups shredded coconut, divided

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 cup toasted coconut flakes

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. For the crust, combine the flour and powdered sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 12-15 minutes until golden brown. Remove from the oven and let it cool slightly.
3. For the filling, in a medium saucepan, whisk together the coconut milk, heavy cream, sugar, egg yolks, cornstarch, and salt over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil. Once thickened, remove from the heat and stir in the vanilla extract and 1 cup of shredded coconut.
4. Pour the coconut mixture over the cooled crust and smooth it into an even layer. Refrigerate for at least 2 hours to allow the bars to set.
5. For the topping, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the cooled coconut filling.
6. Garnish with toasted coconut flakes before slicing into bars.

Coconut Cream Pie Bars are a delightful twist on the classic coconut cream pie, making them perfect for an Easter dessert. The buttery shortbread crust provides a solid base for the creamy, coconut-filled center, while the whipped cream topping adds a light, airy finish. Topped with toasted coconut, these bars offer a rich and satisfying dessert that will bring a tropical flair to your Easter celebration.

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle is a festive and elegant dessert that layers fresh strawberries, airy sponge cake, and fluffy whipped cream in a glass dish. The vibrant colors and layers make it a stunning centerpiece for Easter brunch or dinner. This no-bake dessert is easy to assemble, and the combination of fresh fruit and creamy goodness will have everyone asking for the recipe.

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for the strawberries)
• 1 (10 oz) package angel food cake, cut into cubes
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sliced almonds (optional)

Instructions:

1. In a medium bowl, combine the sliced strawberries and granulated sugar. Stir to coat the strawberries and let them sit for 15-20 minutes to release their juices.
2. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. In a large trifle dish or individual serving glasses, layer the ingredients starting with a layer of angel food cake cubes, followed by a layer of whipped cream, then a layer of sweetened strawberries. Repeat the layers until all ingredients are used.
4. Finish with a final layer of whipped cream and garnish with sliced almonds, if desired.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

This Strawberry Shortcake Trifle is a light, refreshing dessert that perfectly captures the essence of spring and Easter. The layers of sweet strawberries, fluffy cake, and creamy whipped topping create a delightful combination of flavors and textures. Whether served in a large trifle dish or as individual servings, this dessert is a showstopper that will bring both beauty and deliciousness to your Easter gathering.

Carrot Cake Pancakes

Carrot Cake Pancakes are a festive and fun twist on the traditional Easter carrot cake, offering a delightful combination of spices, sweetness, and tender texture in pancake form. Perfect for Easter breakfast or brunch, these pancakes are topped with a rich cream cheese glaze that mimics the frosting found on classic carrot cakes, making them a crowd-pleaser that everyone will love. Whether you’re hosting a brunch or just indulging in a special Easter treat, these pancakes are a memorable and delicious way to start the day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup grated carrot
• 1/2 cup milk
• 2 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tbsp melted butter
• 1/4 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix together the milk, eggs, brown sugar, vanilla extract, and melted butter. Stir in the grated carrot and optional nuts.
3. Pour the wet ingredients into the dry ingredients and mix until just combined (it’s okay if the batter is a bit lumpy).
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. For the cream cheese glaze, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
7. Serve the pancakes warm with a drizzle of cream cheese glaze on top.

These Carrot Cake Pancakes bring the flavors of a classic Easter dessert to breakfast, with a delightful mix of spices, sweetness, and creamy goodness. The fluffy pancakes are perfectly complemented by the tangy cream cheese glaze, making them a festive and indulgent way to start your Easter morning. Whether served as a main dish or as part of a larger Easter spread, these pancakes will become a family favorite that everyone will look forward to year after year.

Hot Cross Buns

Hot Cross Buns are a traditional Easter treat that dates back centuries, known for their sweet, spiced flavor and iconic cross-shaped icing on top. These soft, sweet buns are made with a combination of warm spices like cinnamon and nutmeg, dried fruit, and a touch of orange zest, creating a perfect balance of flavors. Traditionally served on Good Friday, these buns are a delicious addition to any Easter meal, and they can be enjoyed as a breakfast treat or dessert with a cup of tea or coffee.

Ingredients:

• 1 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, softened
• 1/2 cup currants or raisins
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 4 cups all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest

For the Cross Icing:

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/4 tsp vanilla extract

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast becomes frothy.
2. In a large mixing bowl, combine the butter, currants, cinnamon, nutmeg, salt, and flour. Add the yeast mixture, eggs, vanilla extract, and orange zest, and mix until a dough forms.
3. Knead the dough on a floured surface for about 8 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until doubled in size.
4. Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet, leaving space between each bun.
5. Bake for 15-18 minutes, or until the buns are golden brown.
6. While the buns are baking, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing in the shape of a cross over each bun once they’ve cooled slightly.

Hot Cross Buns are a beloved Easter classic that offers a sweet, spiced treat perfect for celebrating the holiday. The soft, fluffy texture of the buns is complemented by the sweet cross of icing on top, making them a delicious and visually striking dessert. Whether served for breakfast or as an after-dinner treat, these buns are sure to be a hit at your Easter gathering, bringing tradition and flavor to your table.

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake is a beautifully moist and flavorful dessert that’s perfect for Easter brunch. With a tender almond-flavored cake base, a layer of tangy raspberry filling, and a streusel topping with a hint of almond, this coffee cake is both decadent and comforting. The combination of sweet fruit and nutty flavor, along with the buttery crumble, makes this cake a true showstopper that will complement any Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1 cup sour cream
• 1/2 cup raspberry jam or fresh raspberries
• 1/2 cup sliced almonds
• 1/4 cup brown sugar
• 1/4 cup flour (for streusel topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
4. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour half of the batter into the prepared cake pan. Spread the raspberry jam or fresh raspberries evenly over the batter. Top with the remaining batter and spread evenly.
6. For the streusel topping, combine the sliced almonds, brown sugar, and flour in a small bowl. Sprinkle the streusel over the top of the cake.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.

Raspberry Almond Coffee Cake is a delightful dessert that combines the tartness of fresh raspberries with the rich, nutty flavor of almonds, all encased in a soft, moist cake. The crumbly streusel topping adds texture and sweetness, making each bite satisfying. This coffee cake makes for an excellent centerpiece for Easter brunch, offering both elegance and indulgence in one delicious dessert. It’s sure to become a new tradition in your holiday celebrations.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a light, creamy dessert with a perfect balance of tangy lemon, sweet blueberries, and rich cheesecake filling. These bars combine the classic flavors of cheesecake with the brightness of citrus and the freshness of berries, making them an ideal choice for Easter. Easy to prepare and with a beautiful presentation, they offer a refreshing and indulgent treat that can be served chilled, perfect for an outdoor spring gathering or a special brunch.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream
• 1 cup fresh blueberries
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press it into the bottom of the prepared pan to form a crust.
3. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs, one at a time, and continue mixing until fully combined. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Pour the cheesecake mixture over the cooled crust and spread it evenly.
6. Drop spoonfuls of fresh blueberries over the cheesecake batter. Use a toothpick or skewer to gently swirl them into the filling, creating a marbled effect.
7. Bake the bars for 25-30 minutes or until the center is set and slightly firm to the touch.
8. Let the bars cool to room temperature, then refrigerate for at least 2 hours to fully set.
9. Before serving, dust with powdered sugar and garnish with additional blueberries if desired.

These Lemon Blueberry Cheesecake Bars are the perfect springtime dessert, offering a refreshing combination of tangy lemon and sweet blueberries, all wrapped up in a creamy cheesecake base. They’re light yet indulgent, and their vibrant colors make them an eye-catching addition to your Easter table. The ease of preparation and the ability to make them ahead of time make these bars a convenient, crowd-pleasing option for your holiday celebrations. Enjoy these delicious treats as a cool, flavorful end to your Easter meal!

Chocolate Dipped Strawberry Shortcake

Chocolate Dipped Strawberry Shortcake combines the indulgence of rich chocolate with the classic flavors of strawberry shortcake for a decadent Easter dessert. The sweetness of the strawberries, the fluffiness of the shortcake, and the richness of the chocolate create a symphony of flavors and textures in every bite. This dessert is perfect for those who want a festive yet elegant treat, and it’s sure to be a hit at your Easter brunch or dinner. The chocolate adds a touch of sophistication to the traditional shortcake, making it an unforgettable dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup powdered sugar (for strawberries)
• 1 cup dark chocolate chips or chocolate melting wafers
• Whipped cream (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Add the heavy cream and vanilla extract, stirring until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times. Roll the dough out to about 1-inch thickness and use a round biscuit cutter to cut out shortcakes.
6. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. While the shortcakes bake, prepare the strawberries. Toss the sliced strawberries with powdered sugar and let them sit for 10-15 minutes to macerate.
8. Once the shortcakes are baked, allow them to cool slightly. Melt the chocolate in a heatproof bowl over a double boiler or in the microwave, stirring until smooth.
9. Dip the tops of the shortcakes into the melted chocolate and place them on a wire rack to set.
10. To assemble, split the shortcakes in half and spoon some of the macerated strawberries and whipped cream onto the bottom half. Top with the other half of the shortcake and drizzle with extra chocolate, if desired.

Chocolate Dipped Strawberry Shortcake elevates the traditional strawberry shortcake into a more luxurious, decadent dessert, perfect for Easter celebrations. The rich chocolate adds depth and sophistication to the bright, fresh flavors of the strawberries, while the fluffy shortcakes provide the ideal base. This dessert is not only visually stunning but also delicious, offering a sweet and indulgent treat that’s sure to impress your guests. Whether served as a showstopper at the end of a family meal or as part of a festive brunch, it’s a dessert that’s bound to become a favorite.

Coconut Cream Pie Bars

Coconut Cream Pie Bars offer a fun, easy-to-make take on the classic coconut cream pie. With a buttery, flaky crust, a creamy coconut filling, and a light, fluffy whipped topping, these bars deliver all the beloved flavors of the traditional pie in an easy-to-serve format. Coconut is the star of this dessert, bringing a tropical, sweet richness that pairs beautifully with the creamy filling. These bars are perfect for Easter gatherings, as they’re easy to cut into portions and can be made ahead of time, saving you time on the day of your celebration.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• Whipped cream, for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. For the crust, combine the flour and powdered sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared pan and bake for 12-15 minutes, or until lightly golden.
4. While the crust is baking, prepare the coconut cream filling. In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.
5. In a small bowl, whisk the egg yolks, then slowly pour in about 1/2 cup of the hot milk mixture, whisking constantly to temper the eggs. Slowly pour the egg mixture back into the saucepan, whisking until smooth.
6. Continue to cook for 2-3 minutes, then remove from heat and stir in the coconut, vanilla extract, and coconut extract.
7. Pour the filling over the baked crust and smooth it into an even layer. Refrigerate for at least 3 hours or until fully set.
8. Before serving, top with a dollop of whipped cream and additional toasted coconut, if desired.

Coconut Cream Pie Bars are the perfect balance of creamy, coconutty goodness with a crisp, buttery crust. The combination of flavors and textures is a delightful way to celebrate Easter with a dessert that’s both familiar and exciting. Easy to make ahead and slice into individual portions, these bars are perfect for serving at a holiday gathering or as a sweet treat for family and friends. They offer a tropical twist on a classic favorite and are sure to become a beloved addition to your Easter dessert table.

Note: More recipes are coming soon!