Recipe courtesy of Sara Moulton
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Preheat oven to 350 degrees 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.;

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Individual Potato Gratins

Recipe courtesy of Melissa d'Arabian

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Chocolate Angel Food Cake with Strawberries

Recipe courtesy of Trisha Yearwood

Pumpkin Dump Cake

Recipe courtesy of Food Network

Salmon Cakes

Recipe courtesy of Melissa d'Arabian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking