Blueberry Toasted Coconut Babycakes
Delightfully moist and bursting with flavor, these Blueberry Toasted Coconut Babycakes are the perfect mini treat to brighten your day! Featuring plump, juicy blueberries folded into a buttery, tender crumb, these individual-sized cakes are topped with a golden layer of sweetened shredded coconut for a delightful crunch. The key to their irresistibly fluffy texture is the use of rich buttermilk alongside a hint of vanilla, creating a harmonious balance of sweetness and tanginess. Ready in just 35 minutes, these babycakes are as easy to make as they are to devour. Garnished with a delicate dusting of powdered sugar, they are perfect for brunch, afternoon tea, or a tempting snack on the go.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and slightly cooled
- 1 egg, large
- 1 teaspoons vanilla extract
- 0.75 cups buttermilk
- 1 cups fresh blueberries
- 0.5 cups sweetened shredded coconut
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and melted butter. Whisk until the mixture is smooth and slightly thickened.
Add the egg and vanilla extract to the butter mixture, whisking until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Start and end with the dry ingredients. Do not overmix; stir just until combined.
Gently fold in the fresh blueberries with a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the sweetened shredded coconut evenly over the tops of the batter in each muffin cup.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a babycake comes out clean.
Remove the tin from the oven and let the babycakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, dust the cooled babycakes with powdered sugar before serving.
Serve and enjoy your Blueberry Toasted Coconut Babycakes!
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
