Individual Blueberry-Coconut Pound Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup blueberries
- 1 stick (1/2 cup) unsalted butter, softened
- 2 teaspoons freshly grated lime zest
- 5 tablespoons heavy cream
- 1/2 cup plus 3 tablespoons sweetened flaked coconut
- Carbohydrate 48 g(16%)
- Cholesterol 120 mg(40%)
- Fat 25 g(38%)
- Fiber 2 g(8%)
- Protein 5 g(10%)
- Saturated Fat 16 g(79%)
- Sodium 156 mg(6%)
- Calories 427
Preparation Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
Preparation Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
