Individual Blueberry-Coconut Pound Cakes

Individual Blueberry-Coconut Pound Cakes
Individual Blueberry-Coconut Pound Cakes
Mini pound cakes are not only delicious but a perfect dessert for picnics or box lunches. For a more formal look, pur
e some blueberries with a little sugar and serve the sauce over the cakes. Active time: 15 min Start to finish: 45 min
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6
Cake Dairy Egg Fruit Dessert Bake Quick & Easy Blueberry Lime Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 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

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.

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