Mini Blueberry-Coconut Pound Cakes
By á-174942
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Ingredients
- 4 ounces 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 plus
- 3 tablespoons sweetened flaked coconut
- 1/2 cup blueberries
Details
Servings 4
Preparation
Step 1
Preheat oven to 350 degrees 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.
This recipe yields 4 to 6 servings.
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