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Individual Blueberry-Coconut Pound Cakes
- Prep Time 15 min.
- Cook Time -
- Serves 4
Recipe Provided By: Epicurious.com
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1. Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 2 large eggs
- 5 tablespoons heavy cream
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sweetened flaked coconut
- 1/2 cup blueberries
- 3 tablespoons sweetened flaked coconut
Nutrition Info
Per Serving
- Calories: 634 kcal
- Carbohydrates: 70 g
- Dietary Fiber: 1 g
- Fat: 36 g
- Protein: 7 g
- Sugars: 43 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees 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.
Yield: 4 servings
3. Still Hungry?
Mini pound cakes are not only delicious but a perfect dessert for picnics or box lunches. For a more formal look, puree some blueberries with a little sugar and serve the sauce over the cakes.
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