Instructions

1. Preheat the oven to 180°C.
2. Grease and line with baking paper 6 mini loaf tins.
3. Chop the mint leaves.
4. Scatter the washed and drained blueberries into a mixing bowl, then sprinkle them with 1 Tbsp of chopped mint leaves and 1 tsp lemon juice. Mix them together.
5. Sift the flour, baking powder and salt into another bowl.
6. Using an electric beater, cream the butter and sugar until light and fluffy. Stir in the lemon zest, then the eggs and a spoonful of flour. Then gradually add the milk and flour, spoonful by spoonful. Finally, fold in the coconut.
7. Fill third of the tins with the batter, then scatter half of the blueberry mixture on top (divided equally between the tins). Cover the fruits with another third of the batter, then scatter the remaining blueberries on top. Cover with the remaining batter, spreading it out evenly.
8. Bake for about 25-30 minutes, until golden brown.
9. Meanwhile, prepare the mint glaze. Make a paste out of the remaining mint, using a pestle and mortar, with 2 tablespoonful of sugar. Stir in 3-4 spoonful of lemon juice and rest.
10. When the mini cakes are ready, take them out of the oven and rest for 5 minutes.
11. Press the lemon&mint paste through a sieve, then mix with the remaining sugar. Glaze the top of the cakes and let it set.