Mini Blueberry-Coconut Pound Cakes

Recipe Ingredients

4 oz	113g	Unsalted butter - softened
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Freshly-grated lime zest
2 teaspoons	10ml	Eggs (large)
5 tablespoons	75ml	Heavy cream
1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/2 cup	46g / 1.6oz	Sweetened flaked coconut - plus
3 tablespoons	45ml	Sweetened flaked coconut
1/2 cup	118ml	Blueberries

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9706) - from the TV FOOD - NETWORK

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