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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

    1. Hey Meghan,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  5. Ohmygosh this cake is perfect! I reduced the powdered sugar in the glaze to <1/2 cup and used a whole lemon+ of juice so it sank right in and was a flavor explosion! Awesome recipe! Will make this loads!

    1. Hey Meghan,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  6. 5 stars
    Made this today. I did add lemon juice and thyme to the batter to reinforce those flavors!

    1. Hey Dana,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  7. 5 stars
    When I think of loaf cake I think of a cake in a loaf pan or pound cake, which this is neither. It’s light and delicious and has the texture and sweetness of blueberry muffins. So I would rather say it’s a blueberry muffin cake. But at any rate, it is delicious. I used lavender from my garden instead of thyme. So yummy 🙂

    1. Hey Hannah,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  8. 5 stars
    This cake is fantastic! My daughter and hubby’s fave and requested by them every week.! Love the fact that it’s an easy recipe.
    If I want to make two cakes should I double up the recipe?
    Thanks!

    1. Hey Lily,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Yes, that would work! Have the best weekend!! xTieghan

    2. 5 stars
      I made this for Mother’s Day. Big hit! It is seasonal and has much flavor. The jam was a great addition. I didn’t make the glaze to keep it a little lighter, but I’d bet it is great, too. Thanks, Tieghan. Another great recipe!

      1. Hey Carrie,
        Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  9. Would it ruin this whole recipe if I prep it the night before and bake it in the morning? Trying to get my beauty rest but also brunch is life and so is this cake 😂

    1. Hey Ari,
      You could totally make the entire cake the day before and keep in an airtight container:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Made this into muffins! Delicious! They turned out better than the loaf, which is also amazing. This recipe has turned into a go-to of mine!

  11. 5 stars
    I made this last month and it is amazing! Not only is it so pretty, it tastes delicious. I didn’t have sour cream on hand so I used Greek yogurt, but maybe sour cream will give it a bit more tang. I’m not sure, but it was mouth-watering regardless. I had just made blueberry-basil jam and used it as the swirl. Thank you for all of your creativity!

  12. 5 stars
    This is one of my favorites of your recipes! I make it so often I have it memorized basically! I’ve made it with blueberries, peaches, blackberries and now raspberries. Is there a way to make a fall version of this cake? I wonder how pear would be? I would love to hear your recommendation or to have something similar to this cake, but in fall form! Thanks Tieghan!

    1. Hey Anne,
      I am so glad you have been enjoying this recipe! I have not tested it with pears but I think that you could definitely give it a try! Please let me know if you have any other questions! xTieghan

  13. 5 stars
    Tieghan! I love your recipes. I came to post a rating on this amazing cake and noticed that some people (most likely the same person, @Parisian @Paris Marshall @ Paris) are accusing me of using your recipes and not giving you credit. I have been a follower of yours for years (through my personal account) and have all your cookbooks. I have cooked many of your dishes and they are family favorites! Its very sad to know that some people have so much time in their day to go around searching where recipes came from and finding faults in others as well as trying to bring you down. I have always tagged you (as well as hashtaged #halfbakedharvest) in my recreations, whether its my personal Insta or my cooking page. Thank you for allowing us to recreate your delicious meals and always inspiring us.

    With Love,
    Zahraa Issa
    @sassyandclassycooking

    1. Hi Zahraa! Thank you so much for letting me know! I really appreciate you taking the time to write me about this! As you most likely know, I am alright with sharing my recipes as long as the credit is there! If you need anything else please email me at contact@halfbakedharvest.com xTieghan

    1. Hey Mary,
      You can omit the jam. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kathy,
      I did not sift the flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. It’s really good but 276 kcals? Is that right? If that’s for the loaf and there are 12 slices, then there are about 23,000 calories per slice? Am I reading your numbers correctly? Please help.

    1. Hey Jerri,
      Sorry for the confusion, this should read 276 calories per slice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    I tried this out and loved it and so did my husband. It was even better the next day when the glaze had time to sink into the cake. The thyme was a great addition to the cake. I’m trying the s’mores skillet cookie next. Yum!

    1. Hey Jenna,
      Sure you can absolutely do this! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. My family loves this loaf. It is easy and delicious and uses up some of the lemon thyme I planted this year. Thank you 🙏

  17. 5 stars
    This recipe is perfect…but also a little forgiving for adjustments. I prefer following baking recipes exactly the first time I make them but in this case… I didn’t have the right size loaf pan so I used two smaller loaf pans. I had more fresh blueberries in my fridge which were about to turn bad so I used them all (maybe 1/2 cup more than the recipe). When I zested my lemon, I had a very generous TBSP and since I was using more blueberries, I tossed it all in. If it didn’t turn out, I knew it would be my fault but it was perfect. I think it would have been equally perfect if I hadn’t needed these adjustments. I’ve searched for a great lemon blueberry loaf recipe and none have been as good as this one, The thyme is essential and makes it special! I might add a bit of thyme into the loaf batter next time…

  18. Wow!! This was delicious! I couldn’t wait any longer so drizzled my glaze a bit early. Man oh man delicious!

  19. 5 stars
    My blueberries are late bloomers, but they came straight from the bush to this delicious blueberry bread. I was determined to only use what was in the fridge, so i went with yogurt instead of sour cream. It was easy, scrumptious — thank you!

  20. 5 stars
    Yum yum yum! Made this with fresh wild blueberries picked from the mountain side, blueberry-haskap jam, and fresh thyme from the garden.

  21. 5 stars
    I just had to dish this out to neighbors because I couldn’t keep my hands off of it. I was stress baking today and this definitely hit the spot…the entire half loaf that I consumed this afternoon. Amazing, as always.

  22. I am looking to try this tomorrow! I see the recipe calls for both salted butter and salt. I just want to verify that this is correct.
    Thank you!

  23. 5 stars
    Excellent! Fresh blueberries with lemon thyme in the glaze. Great recipe! I may also try this with raspberries and raspberry jam swirls. Thanks for the recipe.

  24. 5 stars
    I made this cake last night and it was so divine and delicious. My family absolutely loved it! It was light, and just enough sweetness. Perfect for summer. Thank you so much for a wonderful recipe. You are very talented. I found your website on Pinterest and was immediately drawn in by your gorgeous photography.

    1. Aw you are too kind! I am really glad you have been enjoying my recipes, Bolanle! I hope you continue to enjoy them! Thank you! xTieghan

  25. Can’t wait to try this recipe! Just one question- am I supposed to be using an electric mixer at all or could I do everything by hand?

    1. Hey Tiffany,
      You can mix this cake by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    This was AMAZING! We could have eaten the whole loaf in one sitting! So fresh tasting and light. I halved the sugar topping and it was still good. Might use a crunchier sugar like turbinado next time.

  27. 5 stars
    Another WINNER from HBH! Every recipe I try, I love and it goes into my folder of saved “go-to” recipes! This was a huge crowd pleaser, so moist, and absolutely delicious. My oven is a little funky, so I put it in for 45min, checked at 40min and was perfect then! So my bake time was 40min, outside was a perfect golden brown, and a stick came out perfectly clean.

  28. Made this today with the following alterations: Used strained greek yogurt instead of the sour cream; did not have blueberry jam for the swirls, so i had to forgo that; and no fresh thyme but i let the dried thyme mingle for 1 hour or so in the lemon juice. Next time I will have to try using wild blueberries. Also i made it on my Airfryer in a metal loaf pan. At 350F for about 45 min and it was done. It is so good with the glaze. Thank you 🙂

  29. 5 stars
    This is my third time making this recipe, it’s easy to follow, looks great, and it’s delicious !!

  30. 4 stars
    This is a AWESOME recipe but needed a tiny bit more lemon for me. I modified it slightly to make it more lemon-forward. For anyone using fatty sour cream, I would recommend reducing the amount used to a 1/4 cup or maybe even a few tablespoons, since I also added in the juice of 4 lemons plus the recommended zest otherwise it might come out soggy instead of crumby. I also only cooked mine for 45 minutes, but you should know your bakeware/your climate/your oven. The jam swirl is game-changing. I would also recommend always tossing berries fresh or frozen in flour before incorporating so they stay dispersed instead of sinking!

  31. 5 stars
    My first time making one of your recipes. This was sooooo good! Really easy too. I might add more lemon zest next time. (I love lemon). I probably didn’t add as much as I should have anyway!

  32. 5 stars
    This was absolutely AMAZING. I am completely obsessed. I made the recipe to a T and it came out moist, perfect and absolutely delicious. This will be my go-to recipe whenever I need to bring someone a dessert! It is so pretty as well.

  33. 5 stars
    I usually only make chocolate desserts but this looked just soo good! I’m very happy that I made this tonight. I used blackberry jam and thawed frozen berries. I cooked it for 60 minutes but it still needed to a go a little longer (though my oven isnt the best so thats why). Overall, a wonderful recipe! The lemon glaze is so delish.

  34. 5 stars
    Tried this tonight and it’s a new family favorite. It was simple to make and everyone loved it. It’s a perfect, fresh dessert for the summer.

  35. Hi Tieghan,
    Would it be best to freeze the loaf without the glaze and put the glaze on after it defrosts?

    Thanks,
    Sharon

    1. Hi Sharon,
      Yes I would recommend to freeze first and then glaze later. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. Hi Tieghan,
    Planning to make this beautiful loaf for a cottage weekend. Will be freezing it to take. Would it be best to glaze before freezing or glaze it when it defrosts?

    Thanks,
    Sharon

    1. Hi Sharon,
      I would recommend glazing after you defrost. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. I am a new Covid cook – this was my first attempt at anything like this. While I considered it a fail (the blueberries and jam settled at the bottom) I am trying it again. It was UGLY but YUMMY! Hopefully my next attempt goes better!

  38. 5 stars
    Love this recipe! I made this already in a regular loaf pan and it was absolutely delicious! I would like to recreate it in a bundt pan for a dinner party. Should I double the recipe and maybe bake time, or will it be alright as is? Thanks!

    1. Hi Jen,
      So glad you enjoyed the recipe! There wouldn’t be enough batter for a bundt pan, but I have not tested doubling the recipe so I’m not sure the results you would get. Please let me know if you have any other questions! xTieghan

  39. Made this yesterday and it turned out PERFECTLY. My boyfriend said we can’t share it because he wants it all! 😂

    (I had to bake for an additional five minutes and I used Greek yogurt instead of sour cream.)

  40. 5 stars
    This came out really good.
    We used frozen berries because that’s what we had and it was still super yummy!

  41. 5 stars
    This is by far the best GF cake I have ever made. I really struggle finding good recipes for GF cakes and cookies. I am usually disappointed and end up throwing them away. Not this one! I used an Orly London blend flour. It was moist, flavorful and not mealy. The addition of fresh thyme from my herb garden made this extra special. Thank you!

  42. 5 stars
    I made your Swirled Blueberry Lemon Thyme Bread today. Very easy to make and so delicious. I have to Thank you for the many recipes that you offer and can not wait to order your cook book or books. I am not a very good cook but each item I have made from you has my family very happy.
    Thank you,
    Corinna

  43. 5 stars
    Holy moly this was bursting with flavor! Perfect combination of summer flavors & almost too beautiful to eat!

  44. Just made one to give away but the glaze is clear vs white with all the lemon juice.
    I’m
    Confused

    1. Hi Pamela,
      I am wondering if you need to add more powdered sugar? Please let me know how I can help! xTieghan

    1. Hi Megan,
      I would keep the temp the same and reduce your baking time by 10-15 minutes but just be sure to keep and eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Zara,
      I would use Greek yogurt in place of the sour cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  45. 2 stars
    I make a ton of recipes from HBH’s blog and cookbooks and this is one of the few that has been a disappointment. I made it for my family for Father’s Day yesterday and I was embarrassed to serve it, it was the ugliest cake I’ve ever baked! It didn’t rise much, so it looked like a flat block and had a dense texture. The blueberries and jam swirled on top made it really dark and unattractive looking. The glaze wouldn’t set even though I used twice as much powdered sugar as called for (I think this may have been due to my super humid climate) so the cake ended up sitting in a messy lemon drizzle lake. People did say they liked the taste and went back for seconds, but I didn’t think it tasted that great either. The only modification I made was using Greek yogurt instead of sour cream.

    1. Hey Ann, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. I don;t think using yogurt would effect much, but maybe you did something else differently?

      Again, so sorry for any trouble!

      Hope I can help you! xTieghan

  46. 5 stars
    This cake is wonderful! While it seems like a lot of steps, it’s super easy and so pretty! I couldn’t find blueberry jam and used preserves instead. Thanks for the awesome recipe!

  47. 5 stars
    I made this for my friend and his son both of whom adore it when I bake for them. I believe my friend said it was delightful and his son was just speechless. I also made it for my mom and she went very quiet too…which means it’s really good and she’s a little jealous she didn’t make it! So thanks for this awesome recipe. I’ll be doing it again!

  48. I made this yesterday and it was amazing! I made some minor changes and it still came out so so so good. Rather than blueberries, I used honey berries which I got at my local farm/orchard because they looked so intriguing. They’re a bit more tart but worked so well in this cake. I only had grape jelly on hand, so I used that. Finally, I didn’t have sour cream but I did have lemon Greek yogurt. All said and done, I would make this over and over again.

  49. 5 stars
    This has become a staple recipe in my home. It’s so delicious and perfect summer cake. I added 1/2 cup of raspberries and the rest blueberries. I only had raspberry jam so used that instead. Best cake ever!

  50. 5 stars
    Hello. I tried your recipe from another page on Instagram @sassyandclassycooking. I was doing some research and didn’t realize that it is actually your recipe.

  51. 5 stars
    Hello. I tried your recipe from another page on Instagram @sassyandclassycooking. I was doing some research and didn’t realize that it is actually your recipe.

  52. 5 stars
    So so good! So easy to make! Used 1 tspn of dried thyme for the dressing instead of fresh, but it still worked well. The cake has frozen well, too.

  53. Going to make this today! I don’t have a 9x5inch loaf pan, only mini loaf pans. Would the cooking temp and time be the same?

    1. Hi Jordan,
      Keep the same temp but I would reduce the baking time by 10-15 minutes, just be sure to keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. This recipe was straightforward and so delicious. I skipped the glaze and it is still awesome. I love the texture and that it is not too sweet – reminds me of my favorite blueberry muffin. Plus fresh blueberries in June! This is something I will make and share with friends. Thank you for sharing!

  55. Just made this and popped it in the oven. When I added the Greek yoghurt (didn’t have sour cream) the mixture went really lumpy, I beated it for a while but the lumps stayed. I just carried on so hopefully it turns out okay. Thanks for the recipe 🙂

    1. Hi Emily! I hope this turned out amazing for you! Please let me know if you have any questions! xTieghan

  56. 5 stars
    Such a great recipe! I made it into 12 muffins and it worked very well. The lemon thyme glaze really is the perfect addition.

  57. 5 stars
    Easy to make and so pretty. It is bursting with color and flavor. I accidentally used finely chopped fresh rosemary leaves instead of thyme and it was so fragrant and delicious! I cant wait for it to cool to glaze it!

  58. 5 stars
    Made this tonight and it was delicious! I used strawberry jam (because it was all I had) but it didn’t overpower the blueberries at all. Thanks!

  59. I made this yesterday and it is completely delicious! I love the thyme in the icing, adds such a lovely fresh flavour!

  60. 4 stars
    Delicious and moist! We didn’t have sour cream on hand, so did the greek yogurt swap – will have to try it again with sour cream next time. We also skipped the glaze, just to cut back on sugar and to be honest, the loaf was definitely sweet enough without.

    One question though – we were hoping it would be more lemon-y and perhaps that’s because we didn’t do the lemon juice glaze. But do you have another suggestion for making it a bit more lemon-y and tart? Thought about putting lemon juice in the batter, but didn’t know if that would throw off the proportions or how much would work! Thanks in advance!

  61. I made this for the first time this weekend and it was delicious. My family ate the entire thing in one day. I will definitely be making this again!

  62. 5 stars
    Just made this for my family and they loved it! The cake is so moist and delicious. This is so easy to make too!

  63. I just baked two cakes, back to back. In both times, the amount of batter was about half of what you’ll see on the pan (before baking), so the cake came out only about half as tall. Why did that happen, I would love to know!

    1. Hi Luna,
      Did you adjust the recipe at all? It is hard for me to say what happened without knowing. Also this recipe is only enough for one loaf pan, so if you split it into 2 that is your issue. Please let me know how I can help! xTieghan

  64. I made this loaf cake today and couldn’t get over the flavor – probably my favorite bread ever! This will become a staple recipe in our household. I love your work and the content you share, keep it up!

  65. Awesome recipe! I just stumbled upon lemon thyme the other day and had to try this. And it went great! So easy and so good.
    I just think the batter could be a little more to fill a standard loaf pan, but maybe I just calculated the metric amounts wrong. With about 350g flour it should be perfect!

    1. Thank you so much for trying this Ruben!! I am really glad it turned out so well for you!! xTieghan

  66. 5 stars
    So yummm!!! Was really moist and was such an easy recipe to follow AND looked amazing:) Thx for sharing another delicious recipe!

  67. 5 stars
    So gooood!! Just as tasty as it looks, was super moist and such an easy dessert to make as well:)

  68. 5 stars
    I’m not gonna lie…this is my favorite place to visit on the interweb. It is my first stop when looking for inspiration and ideas.
    I substituted huckleberries for the blueberries and this was amazing. I also used lemon thyme. I really appreciate all that you contribute.

  69. 5 stars
    Made this when you posted it, absolutely delicious and super fluffy. As with all your recipes, this is another winner!

  70. The pictures look so great! I wish I could click such pictures. Really looking forward to trying to out the recipe just so I can get such pics for my Instagram 🙂

    1. Haha that is so great! It honestly takes time and a lot of practice, but I am sure you’re doing great! Thank you Abigail! xTieghan

  71. 5 stars
    Make this today, SUBLIME. I substituted almond extract for vanilla, because i was out. It worked perfectly, just had a sweet almond undertone. Just make sure if you do swap, that you use half the amount of almond than vanilla. Its stronger.
    Try it!

  72. 5 stars
    We have friends raving about your website and book and wow I can see why. Over the last 3-months I have made meals/desserts/drinks solely from your website/book and everybody is hooked! During this time of quarantine, it’s offered restaurant style foods/drinks and has now turned into a daily ritual to venture through your recipes! Absolutely obsessed! You are such a talented being!

    This recipe is the perfect summer sweets! We tried this with or without the icing and it’s pure bliss

    1. Hi Sabina! Aw this is so sweet to hear! I am so glad my recipes have been getting you all through quarantine and I hope you continue to love them! Thank you so much! xTieghan

  73. Can you substitute regular flour for almond or coconut flour? Trying to make a gluten free option but don’t have GF flour on hand.

    1. Hi Carol,
      I would just reduce your baking time to 20-25 minutes but just keep an eye on them! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  74. This was absolutely amazing. It’s so moist and sweet, you can’t go wrong. Great for a summer’s day and I definitely plan on making this again! I just found her page on Instagram recently and I’m so impressed. Yum!

  75. This looks fabulous! Your photography is stunning!
    I would love to try this, but I never, ever have luck with loaves. Even when they test done, they are undercooked in the middle when they cool down, and outer edges dry. Is it oven temperature?
    Could this be baked as a flatter cake, in an 8 x 8 pan? OR other size?

    1. Hi Alex,
      Sure you could use a cake pan for this. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  76. 5 stars
    The cake was delicious – I made it with raspberries and we devoured it in a day. I am going to make it again today. It’s such a good breakfast bread. Could you link where you got that gorgeous cake plate? Thanks, love all your recipes 🙂

    1. Hi Aileen,
      I am so glad you enjoyed the recipe and thanks for trying it! So sorry but the cake plate is old so I do not have a link. xTieghan

  77. Made this at the weekend for a BBQ, absolutely delicious. So fresh and tasty.. I had one issue though, all of my jam and berries sunk to the bottom of the cake, was this because i used frozen berries maybe? I will try and make it again with fresh and see what happens (any excuse to make it again :))

    1. Hi Melissa,
      Thanks for trying the recipe, I am sorry you had issues with the blueberries. When using frozen blueberries I would recommend thawing and draining first. I hope this helps! xTieghan

  78. 5 stars
    I made this yesterday and it was delicious, we all loved it, so much flavor, Thankyou so much for this recipe💜

  79. Turned out delicious! Any recommendations to keep the blueberries from sinking to the bottom?

    1. Hi Michelle,
      Thanks so much for trying the recipe! You could toss the blueberries is a little bit of flour before adding to the batter. Please let me know if you have any other questions! xTieghan

  80. 5 stars
    Great loaf cake! I made it as written with one exception, I had used all my lemons earlier in the day, so had none for the zest. I used 1/2 teaspoon lemon oil essense instead of zest and it was delicious. Moist, tender crumb with lots of blueberry and lemon flavor. There is very little sugar in the batter, but it works because the blueberries are sweet as well as the jam. I used my homemade strawberry/blueberry jam I had made in the morning. Quick to throw together too. I’ll add this to my usual dessert rotation. I took a few pics but don’t see a way to upload. Thanks for the recipe!

  81. I made this cake yesterday and the recipe was too easy to produce such an amazingly delicious cake! This will be a keeper!

    1. Hi Urvi,
      You could definitely use Greek yogurt! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. Hi there, I love love your recipes. You are always my first step! Your photography is amazing. Just a note many of your recipes do not have “save to recipe box” but rather “go to recipe” when I’m already there
    Thank you

    1. Thank you for letting me know! The go to recipe is to take you straight to the recipe on the page! xTieghan

  83. 5 stars
    Made this today for the family. Super easy to put together and worth the cook time.

    My father who isn’t one to give complements, said it was the most tasty loaf he’s ever eaten. Also, everyone was pleasantly surprised by how good the thyme tasted.

    I can always count on HBH for a winning recipe.

  84. 5 stars
    Tieghan, this recipe is amazing. I used frozen blueberries which I was kind of nervous about but it turned out just fine. Also used the higher end of thyme- 2 tsp, and am pleasantly surprised with how much I like it. Truly a great summer recipe.

    1. Hi Britt,
      Fresh is best and optional but if you want to use dried thyme I would use 1/4 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Karen,
      I would simply omit the jam if you do not have any. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  85. I will be trying this today and I can not wait! Will you be coming out with a new cook book? My family has never been disappointed with anything I have made of yours 🙂

    1. Hi Brandie,
      Thanks so much for trying the recipe! While I am flattered, it hasn’t even been a year since the release of Super Simple😉😉
      xTieghan

  86. If you can find lemon thyme..it is so amazing! I buy a pot of it in the spring..so much more interesting to me then regular thyme..

  87. Hi! I love your recipes and can’t wait to try this one! Would it work if I made this in a bundt pan?

    1. Hi Kim,
      So sorry there is not enough batter for this to be made in a bundt pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Clarissa,
      Yes this is totally okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  88. 5 stars
    Would love if you’d post affiliated links to where you buy your serving items! IE. Where can I find this unique platter this is on?!

  89. 5 stars
    I had my blueberry loaf recipe all set and then I opened this email! I guess that recipe will have to wait because this looks so great. I’ll have to use blackberry jam with my blueberries because it’s all I have on hand. I also just planted thyme, so I guess I’m all set. Thank you.

    1. Wow what timing!! And love that you have everything you need! I hope you love this one, Maria! xTieghan

  90. Do you think it would work to double this and put it in a Bundt pan? I may try it! I need to serve several people! This looks delicious and my herb garden is calling!

  91. I am so excited to try this! About 6 months ago, I had French toast with a blueberry thyme reduction at a local restaurant – it was fantastic! Ever since, I’ve been obsessed with the blueberry/thyme combo.

  92. Hi! Can’t wait to try these. I don’t typically have buttermilk on hand. Any suggestions for a substitute? Thanks!

  93. Question …. would it be possible for you to put gluten free cooking options (or notes) with some of your recipes? They ALL look amazing and I want to make them, but my daughter has Celiacs Disease.

    1. Hi Dawn! I usually don’t try my recipes using GF flour and such, but I can try my best! xTieghan

  94. Oh, I cannot wait to try this recipe this summer. Looks like the perfect 4th of July treat! We have so much thyme growing in (and spilling out of!) our galvanized trough garden in the backyard. Gorgeous photographs that have my mouth watering, as always, Tieghan!

    1. Yes it so is! I am really glad you like this, Cassie! I hope it turns out amazing for you! xTieghan