Individual Blueberry-Coconut Pound Cakes

Vegetarian
Health score
2%
Individual Blueberry-Coconut Pound Cakes
45 min.
4
620kcal

Suggestions


Indulge your senses with our delightful Individual Blueberry-Coconut Pound Cakes, a luxurious dessert that perfectly balances the sweet and tart flavors of fresh blueberries with the tropical richness of coconut. These charming little cakes are not only a feast for the eyes but also a delightful treat for your palate, making them ideal for gatherings or a special family dessert.

The best part? They're vegetarian-friendly, allowing everyone to enjoy this innovative twist on a classic pound cake. Made from simple ingredients that are often staples in the kitchen, these cakes come together in just 45 minutes, allowing you more time to savor the moment with your loved ones. With a rich buttery base, complemented by the zesty freshness of lime, each bite offers a moist and tender crumb that practically melts in your mouth.

Whether served warm right out of the oven or at room temperature, these Individual Blueberry-Coconut Pound Cakes are sure to impress. Their charming muffin cup presentation makes them easy to share, and you can always add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Treat yourself and your guests to a delightful dessert that is as delicious as it is visually stunning!

Ingredients

  • 0.5 cup blueberries 
  • large eggs 
  • cup flour all-purpose
  • tablespoons cup heavy whipping cream 
  • teaspoons lime zest freshly grated
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 
  • 0.5 cup coconut sweetened flaked
  • 0.5 cup butter unsalted softened

Equipment

  • oven
  • muffin liners

Directions

  1. Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
  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.
  3. Spoon batter into cups and smooth tops.
  4. Sprinkle tops with remaining 3 tablespoons coconut.
  5. 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.

Nutrition Facts

Calories620kcal
Protein4.83%
Fat50.73%
Carbs44.44%

Properties

Glycemic Index
54.27
Glycemic Load
44.35
Inflammation Score
-6
Nutrition Score
10.180434900781%

Flavonoids

Cyanidin
1.57mg
Petunidin
5.83mg
Delphinidin
6.55mg
Malvidin
12.5mg
Peonidin
3.75mg
Catechin
0.98mg
Epigallocatechin
0.12mg
Epicatechin
0.11mg
Hesperetin
0.43mg
Naringenin
0.03mg
Luteolin
0.04mg
Kaempferol
0.31mg
Myricetin
0.24mg
Quercetin
1.42mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:620.37kcal
31.02%
Fat:35.63g
54.81%
Saturated Fat:22.53g
140.81%
Carbohydrates:70.22g
23.41%
Net Carbohydrates:67.85g
24.67%
Sugar:43.94g
48.82%
Cholesterol:175.19mg
58.4%
Sodium:220.51mg
9.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.63g
15.26%
Selenium:21.07µg
30.11%
Vitamin A:1130.21IU
22.6%
Vitamin B2:0.33mg
19.41%
Manganese:0.39mg
19.37%
Folate:72.05µg
18.01%
Vitamin B1:0.27mg
17.95%
Iron:2.15mg
11.95%
Phosphorus:113.96mg
11.4%
Vitamin B3:2.04mg
10.21%
Fiber:2.37g
9.47%
Vitamin D:1.23µg
8.17%
Vitamin E:1.22mg
8.13%
Vitamin B5:0.64mg
6.39%
Vitamin K:6.33µg
6.03%
Copper:0.11mg
5.74%
Vitamin B12:0.3µg
5.01%
Zinc:0.72mg
4.81%
Magnesium:18.35mg
4.59%
Potassium:146.96mg
4.2%
Calcium:40.95mg
4.09%
Vitamin B6:0.08mg
3.85%
Vitamin C:2.2mg
2.66%
Source:Epicurious