After last week's Blueberry Granita post I have been using blueberries mercilessly.
I throw them in pancakes.
I toss them in waffles.
I annihilate them in smoothies.
Sometimes I am successful.
and sometimes I'm not.
But I find myself buying more and more little green compostable cartons of them.
and not allowing them to rot in my fridge.
In fact, just today as I opened my refrigerator door I encountered four pints of fun loving blueberries crashing to the floor not quite missing my feet.
Only hours earlier they resided happily on the middle shelf, tucked safely between the stately eggs and the trustworthy yogurt.
I bet it was that mephistophelean chocolate syrup that pushed them.
Those nostalgically shaped bottles sporting the name Hershey's, with dark brown oozing from the spout, just can't be trusted.
Blueberry and Coconut Pound Cake Minis*Gourmet 2000
2 sticks butter, softened
1 1/2 cup sugar
4 teaspoons freshly grated lemon zest
4 large eggs (room temp)
10 tablespoons heavy cream
2 cups all purpose flour
1/2 teaspoon salt
1 cup plus extra (for sprinkling on top) shredded coconut
1 cup blueberries
Preheat oven to 350 degrees
Cream together butter, sugar and zest until light and fluffy.
Add eggs one at a time, mixing well after each one.
Mix in cream.
Add flour & salt until just combined (this will make a lighter cake. Overmix and you'll make a brick). Fold in 1 cup coconut and 1 cup blueberries.
Spoon into prepared molds.
Sprinkle coconut on top.
Bake for 20-25 minutes until golden brown on top.