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Merhaba From TΓΌrkiye π
This blueberry lemon pound cake was inspired by my previous Cherry pound cake. I just make a little adjustment here and there to get this perfectly moist, fluffy, and delicious blueberry lemon pound cake.
You may love this Red Velvet and Chocolate Marble Butter Cake
Baking cake it's not a new thing for me. I enjoyed being in the kitchen cooking and baking since I was in high school. Some recipes I got from my grandmother or my auties and some from my mother. When I got a job and got my 1st salary I started to buy some simple baking equipment π One of those is this pan I use today for my blueberry pound cake. This pan is so old... more than 20 years old now π. I can manage to bring this pan from Indonesia when I went home a few years ago.
The recipe still uses the separated egg yolks method (my favorite one). The separate egg method can help to add more volume and makes the cake rise perfectly. And for butter cake, such this pound cake helps the cake more spongy yet you still get the moist cake you gonna love.
To get smooth pores, make sure you fold the meringue perfectly so you won't get any chunk of meringue which creates big pores in your cake.
You may love this Best Banana Chiffon Cake Recipe
For the process, you can check my video instruction below to guide how to make this delicious, moist yet fluffy blueberry Lemon Pound Cake.
Blueberry Lemon Pound Cake
By: Γitra's Home Diary
Make 18-20 cm bundt pan
(double the recipe for bigger pan/ 24-25 cm)
IΔ±ngredients:
IΔ±ngredients:
(A) Meringue
π 3 egg whites
π ¼ tsp cream of tartar
π 100 g caster sugar
(B) yolk batter
π 200 g all-purpose flour
π ½ tsp baking soda
π ¼ tsp salt
π 200 g all-purpose flour
π ½ tsp baking soda
π ¼ tsp salt
π 2 tsp vanilla powder
π 115 g butter, soft room temperature
π 100 g caster sugar
π 3 egg yolks
π 1 lemom zest
π 1 Tbsp lemon juice
π 100 g thick yogurt typical Turkish yogurt
π 1 lemom zest
π 1 Tbsp lemon juice
π 100 g thick yogurt typical Turkish yogurt
π 2 Tbsp (30 g) fresh milk
π 150-200 g (about 1½ cup) of blueberry
π 150-200 g (about 1½ cup) of blueberry
π Confectioners sugar for serving.
How to make:
How to make:
1. Pre-heat the oven to 180°C . Grease and flour a 18-20 cm round pan or bundt pan, set aside.
2. In a small bowl, sift together AP flour, baking soda, vanilla powder, and salt. Whisk to combine. Set aside. Mix yogurt and milk in a small bowl, set aside.
3. Make meringue: In a large bowl, add egg whites and cream of tartar. Beat using an electric mixer on high speed until foamy. Gradually add caster sugar while keep beating it until stiff peaks form. Set aside.
4. In a separate large bowl, add butter and sugar. Beat using an electric mixer on high speed until light and fluffy, scrape down the sides once in a while. Lower the speed and add the egg yolks one at a time, beating well after each addition.
5. Add the lemon zest and lemon juice, beat until combined. Sift in the flour mixture in three additions, alternatively with the yogurt+milk in two additions, mixing on low speed until just combined. Do not over mix.
6. Gently fold in the egg whites to the yolk batter in three batches. Fold in the blueberries. Pour batter into prepared pan. Bake for 45 to 55 minutes or until a skewer when inserted into the center comes out clean.
Note: The baking time and temperature only guidance. Adjust according to your own oven condition. Recognize and adjust as needed. A bigger pan may need longer time to bake.
7. Cool cake in the pan for a few minutes. Turn out cake onto a wire rack. Cool completely. Dust cake with confectioners sugar. Transfer cake to a serving plate.
Enjoy.
Happy Baking.
Follow me at Instagram; @citra_homediary
Kali ini saya ingin berbagi salah satu cake kesukaan keluarga kecil saya yaitu Blueberry Lemon Pound Cake. Musim panas begini memang sedang banyak jenis buah berry-berry an di pasar dan market. Selain buah Cherry yang manis dan besar-besar, blueberry, blackberry dan cranberry juga lagi banyak.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me π Send me some π
PIN THIS FOR MAKING LATER
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BAHASA INDONESIA
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َΨ©ُ Ψ§ΩΩΩِ ΩَΨ¨َΨ±َΩَΨ§ΨͺُΩُ
Merhaba dari TΓΌrki semuanya π
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update π
Sebelumnya saya sudah sharing ya Cherry Cake. Cherry cake termasuk cake yang lumayan sering saya bikin dirumah. Ada dua resep cherry cake yang sudah saya posting sebelumnya, bisa di cek di link ini dan link ini untuk resep Cherry Cakenya.
Bikinnya terbilang mudah dan resepnya Inshaallah fail-proff dan buat yang baru belajar baking, coba ditengok juga video sederhana yang saya bikin untuk guide bagaimana cara membuatnya. Jangan lupa "like" dan "subscribe" chanel Youtube saya ya π
Blueberry Lemon Pound Cake
Oleh: Γitra's Home Diary
Untuk loyang 18-20 cm bulat atau tulban
(Dobel resepnya untuk loyang lebih besar/ 24-25 cm)
Bahan:
Bahan:
(A) Meringue
π 3 putih telur
π ¼ sdt cream tartar
π 100 gr gula kastor (gula pasir butir halus)
(B)
π 200 gr Terigu serba guna
π ½ sdt baking soda
π ¼ sdt garam halus
π 200 gr Terigu serba guna
π ½ sdt baking soda
π ¼ sdt garam halus
π 2 sdt vanili bubuk
π 115 gr mentega, lembekkan suhu ruang
π 100 g gula kastor
π 3 kuning telur
π 1 parutan kulit jeruk lemon
π 1 sdm perasan jeruk lemon
π 100 gr plain yogurt kental
π 1 parutan kulit jeruk lemon
π 1 sdm perasan jeruk lemon
π 100 gr plain yogurt kental
π 2 sdm (30 gr) susu segar atau krem cair
π 150-200 gr (kurleb 1½gelas buah) blueberry
π 150-200 gr (kurleb 1½gelas buah) blueberry
π Gula icing untuk toping.
Cara membuat:
Cara membuat:
1. Panaskan oven suhu 180°C . Olesi loyang dengan margarin dan taburi tepung tipis-tipis saja. Sisihkan.
Ayak jadi satu terigu, baking soda, bubuk vanili dan garam, sisihkan.
Campur jadi satu yogurt dan susu segar dalam mangkok lain, sisihkan.
2. Dalam mangkok bersih, kocok putih telur bersama cream tartar hingga berbusa banyak. Masukkan gula kastor sedikit demi sedikit sambil tetap dikocok dengan kecepatan tinggi sampai hard peak. Sisihkan.
3. Dalam mangkok yang lain, kocok mentega dan gula sampai mengembang dan pucat. Masukkan kuning telur satu persatu, kocok rata tiap penambahan. Masukkan parutan kulit lemon dan perasan jeruk lemon. Kocok sampai rata saja.
4. Campurkan bahan kering bergantian dengan campuran yogurt+susu. Diawali dan diakhiri dengan bahan kering. Mixer asal rata saja, jangan overmix.
5. Campurkan kocokan putih telur ke dalam adonan kuning dalam tiga tahap. Aduk balik tiap penambahan dan aduk secara merata. Terakhir masukkan blueberry, aduk balik sebentar.
6. Tuang ke loyang yang sudah disiapkan. Panggang dalam oven yang sudah dipanaskan terlebih dahulu kurang lebih 45 hingga 55 menit atau sampai matang sempurna. Tusukkan tusukan sate ke tengah cake, jika keluar kering dan bersih berarti cake matang sempurna.
Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing. Untuk loyang lebih besar kemungkinan dibutuhkan waktu memanggang yang lebih lama.
7. Kelaurkan cake dari oven dan biarkan dingin masih dalam loyang kurang lebihh 15 menit. Lalu balikkan cake ke rak pendingin dan biarkan hingga dingin sebelum unmold. Sajikan cake dengan taburan icing sugar/ gula halus.
Enjoy.
Selamat mencoba dan Happy Baking.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me π Send me some π
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Check my other yummy recipes:
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| Cherry Galette |
 |
| Damla sakΔ±zlΔ± SΓΌt HelvasΔ± / Turkish dessert; Milk Bake pudding with mastic gum |
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