Individual Blueberry Coconut Pound Cakes Recipes

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INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES



Individual Blueberry-Coconut Pound Cakes image

Categories     Cake     Dairy     Egg     Fruit     Dessert     Bake     Quick & Easy     Blueberry     Lime     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 stick (1/2 cup) 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

Steps:

  • Preheat oven to 350°F 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.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS



Individual Blueberry Coconut Pound Cake Muffins image

These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.

Provided by cookiedog

Categories     Quick Breads

Time 40m

Yield 7 serving(s)

Number Of Ingredients 10

1/2 cup 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 sweetened flaked coconut, plus
3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Steps:

  • Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
  • Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one 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, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
  • Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3

COCONUT BLUEBERRY CAKE



Coconut Blueberry Cake image

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup canola oil
1-1/2 cups fresh or frozen blueberries
1 cup sweetened shredded coconut
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

MINI BLUEBERRY BUNDT CAKES



Mini Blueberry Bundt Cakes image

These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 servings.

Number Of Ingredients 14

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 cup 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups fresh or frozen blueberries
LEMON ICING:
1/2 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1 teaspoon lemon juice
Additional blueberries, optional

Steps:

  • In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.

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