Okay, I now have about 3000 pounds of wonderful fat blueberries, waiting for me.

Violet Beauregarde's song...

Listen close,and listen hard, the tale of Violet Beauregarde.
This dreadful girl she sees no wrong...
Chewing, chewing, chewing, chewing, chewing, chewing all day long.

Chewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing all day long

She goes on chewing till at last, her chewing muscles grow so
fast,
And for her face a giant chin, sticks out just like a violin...


Chewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing all day long

For years and years she chew away,
her jaws get stronger every day.
And with one great tremendous chew...
they bite poor girl's tongue in two.
And that is why we try so hard, to save
Miss Violet Beauregarde

Chewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing, chewing, chewing, chewing, chewing all day
long.

 
..and the Oompa Loompa's song for Violet

Oompa Loompa doom-pa-dee-do
I have another puzzle for you
Oompa Loompa doom-pa-da-dee
If you are wise, you'll listen to me

Gum chewing's fine when it's once in a while
It stops you from smoking and brightens your smile
But it's repulsive, revolting, and wrong
Chewing and chewing all day long

The way that a cow does

Oompa Loompa doom-pa-dee-da
Given good manners, you will go far
You will live in happiness too
Like the Oompa Loompa doom-pa-dee-do

 
1st thing that comes 2 mind 2 make w/ your mounds of luscious berries is the Blueberry Pecan Sour

Cream Coffee Cake that Sandi_In_Hawaii posted at the old Gail's. It has part cake flour, cinnamon & orange zest in it, too, and is scrumptious! I remember it took a bit longer to bake in my oven than what the recipe called for, but was well worth the extra wait. I'm at work so cannot link to it from here, but it was from Tahani Al-Busairi and Shawn Truwe of Cafe Barbette. I'll try to remember to bring my copy into the office w/ me tomorrow, and I can key it in during my break if anyone wants it.

 
Here's another great one: Tons of Blueberry Coffee Cake

TONS OF BLUEBERRY COFFEE CAKE

(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).

Update: The last time I made this, I used frozen cherries, unthawed, chopped very coarsely, ie, in quarters.

INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)

DIRECTIONS:

Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
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