Swirled Blueberry Lemon Thyme Cake

Swirled Blueberry Lemon Thyme Cake

From: Half Baked Harvest

To celebrate the weekend and the start of summertime baking...simpler than you'd think, so delicious, and so pretty!


Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons blueberry jam

Lemon Thyme Glaze

  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1-2 teaspoons fresh thyme leaves (optional)

Instructions

  • Preheat the oven to 375 degrees F. Grease a (9x5 inch) loaf pan.
  • In a large mixing bowl, beat together the butter, 1/2 cup sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Fold in 1 1/4 cups blueberries.
  • Spoon half the batter into the prepared pan. Swirl in 1 tablespoon of blueberry jam, leaving a few streaks of jam throughout the batter. Add the remaining batter and then swirl in the remaining 1 tablespoon jam. Sprinkle on the remaining 1/4 cup blueberries and 1 tablespoon sugar.
  • Transfer to the oven and bake for 55-60 minutes, or until center is just set. Let cool before glazing.
  • Meanwhile, make the glaze. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir in the thyme, if using.
  • Drizzle the glaze over the cake. Slice and enjoy!

Recipe Notes

To Freeze: Bake as directed, cool completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.

Storing: this cake keeps well for 3-4 days at room temperature.

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