I know it looks like a muffin, but it’s actually an Individual Blueberry-Coconut Pound Cake. In my book, that’s much better than a muffin which, in all my baking adventures, I have never made. I would blame my lack of muffin baking on my lack of interest in breakfast, but that hasn’t stopped me from making coffee cake, scones, or granola. Sometimes I just can’t explain myself.
Anyway, this is one of those recipes where it just makes so much sense to double it. It takes no extra effort and all you need is two muffin tins. Or even 1 regular size and one mini-size. Take the ones you aren’t going to eat right away, wrap them well in foil, and put them in the freezer. Then you have a homemade dessert for the next time people drop by unexpectedly. Or for the next time you just need to pull one or two out just for you.
Individual Blueberry-Coconut Pound Cake
This is the original recipe, i.e. not doubled.
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 tsp. freshly grated lime zest
2 large eggs
5 tbsp. heavy cream
1 cup flour
1/4 tsp. salt
1/2 cup plus 3 tbsp. sweetened flaked coconut
1/2 cup blueberries
Preheat the oven to 350 degrees and butter and flour 9 (1/2 cup) muffin cups. (DN: I sprayed mine with Pam.)
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 tbsp. 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.
(DN: If you plan to freeze some, wrap them well in foil, then place in a plastic bag – like those you find in the produce department at the grocery store.)