Individual Blueberry-Coconut Pound Cakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 Ingredients:
1 stick (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 plus 3 tablespoons sweetened flaked coconut |
1/2 cup blueberries |
Directions:
1. Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
2. 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.
3. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
4. 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.
|
|