individual-blueberry-coconut-pound-cakes-103406.json

{
    "directions": [
        "Preheat oven to 350\u00b0F 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "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"
    ],
    "title": "Individual Blueberry-Coconut Pound Cakes",
    "url": "http://www.epicurious.com/recipes/food/views/individual-blueberry-coconut-pound-cakes-103406"
}