Mini pound cakes are not only delicious but a perfect dessert for picnics or box lunches. For a more formal look, pur e some blueberries with a little sugar and serve the sauce over the cakes.
Active time: 15 min Start to finish: 45 min
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
Step 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.
Step 3
Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
Step 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.
