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Celebrating the weekend with this sweet Swirled Blueberry Lemon Thyme Cake. Perfect for summertime baking. Sweet lemony sour cream cake swirled with a mix of fresh blueberries and blueberry jam. This cake is mouthwatering and oh so delicious. Every bite is layered with fresh berries, jam, and hints of lemon. Finish this simple cake with a lemon-thyme glaze that’s unique and delicious. This is the perfect berry-filled pound cake for any and all occasions. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.

overhead photo of swirled Blueberry Lemon Thyme Cake with 3 slices of cake cut

Happy last Friday of May – happy almost June! You guys, I have to admit, I am feeling excited. June is so very close and things are starting to feel summery. It’s a fun time of year. We have three months of nice weather, amazing summer produce, and lots of summer baking to look forward too.

But right now, what I’m most excited about is this simple loaf cake, which is somewhat shocking to me. One, because there’s no chocolate involved…which is usually a must for me when it comes to cakes. And two, this is a loaf cake, not a layer cake. We all know how much I love a good layer cake, but I challenged myself to create a simple loaf style pound cake as a change of pace. It’s something I’ve never created before and I love creating new to me recipes.

Jumping right into the details today, because well, I want us all to do a little Friday night baking…it’s my favorite night to bake!

overhead photo of Blueberry Lemon Thyme Cake before baking

The inspiration.

As I mentioned above, I wanted to create something fresh, new, and different. I’ve never shared any kind of pound cake, or loaf cake for that matter, so I decided a lemony blueberry cake was the perfect fit. Fresh summer flavors in a simple loaf style cake.

I recently stocked up on plenty of fresh blueberries, so I knew I was good to go there. Additionally, I had plenty of fresh thyme in the fridge from my last herb order. I decided to put the two together and create a pound cake bursting with berries and hinted lightly with floral thyme and fresh lemon.

It was perfect. Bursting with flavor and juicy berries…and best enjoyed with a scoop of ice cream. Or maybe a little homemade whipped cream plus a warm cup of coffee. Perfect Sunday morning brunch, afternoon snack, or late night dessert. You can’t go wrong.

Blueberry Lemon Thyme Cake after baking in loaf pan

How you make this blueberry lemon thyme cake.

It’s quick, easy, and so simple.

Cream some butter with lots of lemon zest and a touch of sugar. Then add eggs and sour cream.

Now, the sour cream is KEY. You can also use Greek yogurt, but I’ve decided that sour cream will give you the best flavor and the most amount of moisture too. This is my first time baking with sour cream, but it will not be my last. It’s a game-changer and I’m just a little bit obsessed.

Once all the wet ingredients have been mixed. Simply beat in the flour, baking powder, and a pinch of salt. Then stir in lots of blueberries.

Blueberry Lemon Thyme Cake before adding glaze

And now we swirl in jam…

Because I LOVE a jammy cake and a mix of fresh berries to sweeten the concentrated jam. It’s a winning combination that never gets old.

So, layer half of the batter into a loaf pan, next swirl in a tablespoon or so of sweet blueberry jam. Spoon over the remaining batter, then add one more swirls of jam, a small handful of berries, and a sprinkling of sugar on top to finish.

At this point, it’s time to bake. Like most pound cakes, this takes about an hour in the oven…which is a long while. But I promise, the wait will be worth it!

Blueberry Lemon Thyme Cake before cutting

While the cake bakes, make the glaze.

The glaze is where the thyme comes in.

First things first, please do not let the use of thyme scare you away. If you’ve never tossed thyme in with your berries, now is the time to start. It’s not an intense flavor, but it lends a really nice floral touch. I love the combination of lemon, thyme, and blueberries. It’s a simple ingredient to toss into the mix but adds so much.

That said, you are of course welcome to omit the thyme from the cake. It’s totally up to you, but I love the herbal addition.

The rest is simple. Mix powdered sugar with lemon juice and that thyme…and that’s your glaze.

Simple. Simple.

sided angled close up photo of Blueberry Lemon Thyme Cake | halfbakedharvest.com

Once the cake has cooled, drizzle the glaze over the top, slice, and enjoy!

Every bite is bursting with sweet blueberries, hinted with lemon and thyme, and perfectly sweet too.

Of course, I highly recommend you serve each slice with a scoop of vanilla ice cream. It’s the only way to really enjoy a slice of berry-filled cake.

overhead photo of Blueberry Lemon Thyme Cake with 2 slices cut

Some helpful suggestions…

You can really use whatever berry you love or have an abundance of in the fridge or in the freezer. Blackberries, raspberries, or a combo of your favorites…all will work, and all will be delicious.

If you don’t cook with sour cream, try using plain Greek yogurt. That works nicely too!

So make this today, tomorrow, this weekend, and from now until the start of fall. Fingers crossed that this blueberry cake will become your new “back pocket” summer cake recipe. So, with that, I will leave you with this yummy, but simple loaf style blueberry lemon cake.

Happiest (almost June) baking to you all! Hope you guys enjoy this cake as much as I do!

overhead close up photo of Blueberry Lemon Thyme Cake slices cut

Looking for other blueberry recipes? Here are some favorites…

Blueberry Swirl Coffee Cake Muffins

Bursting Blueberry Lemon Layer Cake

Bursting Blueberry Cardamom Buckle

Blueberry Basque Cheesecake

Blueberry Lemon Thyme Cake | halfbakedharvest.com

Lastly, if you make this swirled blueberry lemon thyme cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Swirled Blueberry Lemon Thyme Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Calories Per Serving: 276 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Lemon Thyme Glaze

Instructions

  • 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!

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. 

overhead horizontal photo of Blueberry Lemon Thyme Cake

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Comments

  1. 5 stars
    I am on a strict yeast-free diet at the moment, so I decided to make this cake with a few substitute ingredients. I used almond flour instead of all purpose flour, swerve granular and confectioners replacement sugar instead of regular sugar, and Greek yogurt instead of the sour cream. I was super nervous about if it would still taste good with all the substitutes, but it was still amazing!! Couldn’t even tell the difference. The only thing I did notice was that the cake did begin to brown way more quickly than anticipated (maybe because of the almond flour?) so I lowered the heat and took it out a tad early. Other than that, it was perfect! Thanks for an amazing recipe!

    1. Hey Mariah,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Thanks for sharing what worked well for you. xxTieghan

  2. Making this now, gluten free option and NOTHING has ever smelt better. It looks beautiful and can’t wait to eat it. (Oops the dough didn’t taste bad! 😉) 4th HBH recipe this week and loving it.

  3. 5 stars
    Delicious! Super simple and straightforward to make. Cake was perfectly moist, not dry at all. Even my boyfriend who doesn’t like anything sweet thought it was tasty.

    1. Hey Courtney,
      Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Amanda,
      Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  4. 5 stars
    oh…my…goodness… this was amazing! I didn’t have the right baking form so I made cupcakes, baked for 20 min, and well… out of 16 we have 3 left the night we baked them. Thank you!

    1. Hey Magda,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

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