Welcome to #BrunchWeek 2015!!! This year please welcome Shaina from Take A Bite Out Of Boca as my co-hostess. We are SO excited to share all the wonderful goodies with you this week, in preparation for Mother’s Day. We also have a HUGE GIVEAWAY with from 12 sponsors with over $1500 in prizes.

I never thought that my little idea, three years ago, would become such a loved event with my blogging friends. Every year, I kick-off #BrunchWeek with a cocktail. I mean, what good brunch doesn’t have one? I loved my Blood Orange Mimosas and Frozen Peach Bellinis from the first two #BrunchWeek, so I decided to keep the tradition going.

Blueberry season is in full swing and I have already gone picking twice this year. I hope to be able to go one more time before it gets too hot outside. The bushes are full of sweet, juicy fruit and you can pick to your heart’s content at the local organic farm I frequent every year.

Last year, I didn’t know if I would make it out into the fields, since Baby L&C was only a few months old. We decided to go and had a good time. She stayed nice and covered in her stroller and my Dad and I were able to pick a few pounds of berries.

Then and now – Toddler L&C (and my Dad) one year later!

The most recent blueberry picking was a little bit different. Now that she is Toddler L&C, nothing gets in her way. She is rambunctious and always wants to do her own thing. This year, she only sat in her stroller for about half the time. My Dad watched her, mostly, while I picked a good amount of the berries. She wanted to get out, run around, and do it herself – which of course meant she either picked leaves off the bushes or tried to eat fallen berries (yuck!).

I made so many things with the pounds of blueberries I picked – pancakes, muffins, smoothies, homemade jam. I was so excited to try a sangria with my blueberries and knew it would be perfect for my first #BrunchWeek post this year. Don’t forget to enter the giveaway and Happy Brunching!!

Blueberry Sangria
A Love and Confections original recipe
Click here for a printable recipe

Blueberry Sangria Ingredients:
– 1-750ml bottle of Sweet Red Wine, chilled
– 1 cup Blueberry Liqueur
– 1 cup Raspberry Liqueur
– 3-4 cups Lemon-Lime Soda
– 2 cups Blueberries, frozen
– Blueberries and Mint for garnish (optional)

Blueberry Sangria Directions:
1. I pick fresh blueberries, then freeze them to use in baking and drinks. Using frozen blueberries instead of ice cubes doesn’t water down the Sangria.
2. Combine Red Wine, Blueberry Liqueur, Raspberry Liqueur and Lemon-Lime Soda in a large pitcher. Stir in frozen Blueberries. Divide among glasses and please enjoy responsibly. This recipe is intended for individuals ages 21 & up. Please drink responsibly.”

Take a look at what the #BrunchWeek Bloggers are creating today!


BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Until next time,
LOVE & CONFECTIONS!

This post is linked up to Tipsy Tuesday by Grey is the New Black
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.