INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES
Categories 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
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
CHANGE KHAN
[email protected]These cakes are the perfect way to end a meal.
Gaming Ranger
[email protected]I've made these cakes several times now and they're always a hit with my family and friends.
Nour Eldien Elabd
[email protected]These cakes are so easy to make and they always turn out perfect.
Jesse Lomman
[email protected]I love the moist and fluffy texture of these cakes.
jay Merck
[email protected]These cakes are the perfect size for a quick snack or dessert.
Faisal Verified
[email protected]I made these cakes for a potluck and they were a huge hit! Everyone was asking for the recipe.
Olivia Swiatloch
[email protected]These cakes are a great way to use up leftover blueberries.
covenant idowu
[email protected]I'm so glad I found this recipe! These cakes are amazing.
Nicoleta Irofti
[email protected]These cakes are the perfect combination of sweet and tart. The blueberry and coconut flavors really complement each other.
Pream Bk
[email protected]I'm going to try making these cakes with different fruits next time. I think raspberries or strawberries would be delicious.
Prabha
[email protected]These cakes are so pretty! I love the way the blueberries and coconut look swirled together.
Cecilia Serwaah
[email protected]I've made these cakes several times now and they're always a hit. They're the perfect way to end a meal.
SONNY BROWN
[email protected]I'm not usually a big fan of pound cake, but these blueberry coconut cakes are an exception. They're so moist and flavorful.
Peggy Perkins
[email protected]I love that these cakes can be made ahead of time and frozen. It's so convenient to have them on hand when you need a quick dessert.
Eugene Washington
[email protected]These cakes are the perfect size for a small gathering or party. They're also great for packing in lunches or snacks.
Haris Kayani
[email protected]I made these cakes for a bake sale and they were a huge success! Everyone loved them.
Mahmood Mahmood
[email protected]These cakes were so easy to make and they turned out so well! I'm definitely going to be making them again.
A Rehman Saafi
[email protected]I love the moist and fluffy texture of these pound cakes. The blueberry and coconut flavors are also a perfect combination.
Norden zomba
[email protected]I've tried many blueberry coconut pound cake recipes, but this one is by far the best. It's easy to follow and the results are always delicious.
Rocky Road
[email protected]These blueberry coconut pound cakes were a hit at my last dinner party! The flavors were perfectly balanced and the texture was moist and fluffy. I'll definitely be making these again.