Tuesday, November 19, 2013


Masyalllah sedap kek ini. Besesuaian kalau musim blueberry dan harganya murah....Saya kalau berkesempatan mendapat blueberry dengan harga murah akan saya buat kek ini. Mudah dan ringkas. Untuk resipi kali ini dimasukkan krim cheese. Kek menjadi gebu dan lembap. Resipi ini menyediakan krim cheese frosting tetapi saya tidak meletakkanya kerana hajat saya hendak buat minum petang dan makan panas-panas. Tapi kalau yang hendak menghidangkan kek ini kemudian krim cheese frosting memang cukup sesuai dan sedap bersama dengan blueberry pound kek ini.

Blueberry Lemon Cream Cheese Pound Cake

Adapted from -, zesty lemon and sweet cream cheese frosting. It also has cream cheese in the cake to keep it moist, but be careful, if you over bake it, it will dry out. If you are a big fan of lemon, you can also add it to the cream cheese frosting for an extra zing!


1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. 

Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

For The Frosting

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.

© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write 

1 comment:

Bbwana adienia said...


wow..tengok rupa kek sudah tau mesti sedap punya ni..

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