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.
Ingredients
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
Directions:
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.
Ingredients
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
Directions:
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.
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1 comment:
salam..
wow..tengok rupa kek sudah tau mesti sedap punya ni..
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