ingredients
1 stick butter, room temperature
½ c + 1 tbsp sugar
1 tbsp lemon zest
½ c sour cream
2 tsp vanilla extract
3 large eggs, room temperature
1½ c flour
1½ tsp baking powder
½ tsp kosher salt
1½ c fresh blueberries
2 tbsp blueberry jam
Lemon glaze
⅔ c powdered sugar
3 tbsp lemon juice
1–2 tsp fresh thyme leaves
Swirled Blueberry Lemon Thyme Cake
Swirled Blueberry Lemon Thyme Cake
directions
Preheat the oven to 375°.
preheat
Step 1
Grease 9x5” loaf pan.
Step 2
In large mixing bowl, beat together butter, ½ cup sugar, and lemon zest until combined.
Add sour cream and vanilla, beating until smooth.
Add eggs, one at a time, until combined.
Add flour, baking powder, and salt. Fold in 1¼ cups blueberries.
Step 3
Spoon half the batter into prepared pan.
Step 4
Swirl in 1 tbsp blueberry jam, leaving a few streaks of jam throughout batter. Add remaining batter and then swirl remaining 1 tbsp jam. Sprinkle remaining ¼ cup blueberries and 1 tbsp sugar.
Step 5
Bake for 55-60 minutes, or until center is just set.
Step 6
Cool before glaze.
Lemon Glaze
In small bowl, whisk together powdered sugar, and lemon juice until smooth and drizzly.
If needed, thin the glaze by adding water, 1 tbsp at a time, until drizzly.
Drizzle glaze over cake.