Dana Treat – Treat Yourself

This is Not a Muffin

Posted March 24, 2009

Individual Blueberry-Coconut Pound Cake
Makes 9

This is the original recipe, i.e. not doubled.

1 stick (1/2 cup) unsalted butter, softened
cup sugar
2 tsp. freshly grated lime zest

2 large eggs

5 tbsp. heavy cream

1 cup flour

tsp. salt
cup plus 3 tbsp. sweetened flaked coconut
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.)

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