"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Individual Blueberry-Coconut Pound Cakes Recipe

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This recipe for Individual Blueberry-Coconut Pound Cakes, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Clement Pouliot
Added: Wednesday, September 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 stick 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:
Directions:
Preheat oven to 350 and butter and flour 9 1/2 inch muffin cups.

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 of coconut and gently stir in blueberries.

Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in the middle of the oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto rack and cool.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I double this recipe.

 

 

 

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