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Swirled Blueberry Lemon Thyme Cake
Serves 8
15 mins prep
60 mins cook
75 mins total
To celebrate the weekend and the start of summertime baking...simpler than you'd think, so delicious, and so pretty!
Lemon Thyme Glaze
1. Preheat the oven to 375 degrees F. Grease a (9x5 inch) loaf pan.
2. 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.
3. 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.
4. Transfer to the oven and bake for 55-60 minutes, or until center is just set. Let cool before glazing.
5. Meanwhile, make the glaze. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the thyme, if using.
6. Drizzle the glaze over the cake. Slice and enjoy!