Individual Blueberry-Coconut Pound Cakes

SnowHat's Note:

from http://food.yahoo.com/recipes/epicurious/103406/individual-blueberry-coconut-pound-cakes;_ylt=Aoo4FpZ6V4SMbwzNVwm5OYFIY.Y5

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ½ cup unsalted butter , softened
• ¾ cup sugar
• 2 teaspoons freshly grated lime zest
• 2 large eggs
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup sweetened flaked coconut
• ½ cup blueberries
• 3 tablespoons sweetened flaked coconut

Directions:

1. Preheat oven to 350 degrees 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.

Reviews

[StacyMD187373]

Fabulous recipe! I made this to use up some blueberries that were just slightly past their prime. So glad I did...these little cakes were so tasty, moist and delicious! I got 10 muffins. Only sub I made was skim milk for the heavy cream. Definitely recommend this recipe!!