Next Post
Pink Vodka Watermelon Lemonade.
This post may contain affiliate links, please see our privacy policy for details.
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.
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!
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.
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.
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!
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.
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.
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!
Looking for other blueberry recipes? Here are some favorites…
Blueberry Swirl Coffee Cake Muffins
Bursting Blueberry Lemon Layer Cake
Bursting Blueberry Cardamom Buckle
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
Servings: 8
Calories Per Serving: 336 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 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.
Hello!
How much do I enjoy your recipes…
Just made two loaves of the lemon blueberry thyme dessert: and who skips thyme in a lemon recipe?
Anyway, Tieghan I used an oven thermometer and found your temp and time to be right on here at my home.
Thanks again for all the delightful recipes my family enjoys.
My grandchildren are currently wolfing down the loaf and loving it.
Hi Karrie,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! So glad your grandchildren are loving it:) xTieghan
This was delicious and I loved the addition of thyme! I read some other reviews and thankfully lowered the baking temperature. I baked it at 350 degrees for about 55 min and it came out perfectly.
Like other reviewers I had an issue with the icing. I followed the recipe as is and it came out runny and clear looking, not at all like in the pictures which is what I wanted. Still tasted good though. Happy overall, and definitely recommend! Would just love to know how to get the icing right.
Hey Crystal,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! I would add some more powdered sugar to the icing. Have the best week:) xx
This was amazing! I made only one substitution of huckleberries/huckleberry jam in place of the blueberries to use up some of our huckleberry haul that we picked in Idaho/Montana last summer (there will be more coming in a few months). This was perfect for a Sunday morning, not too heavy and the lemon glaze was just right. Definitely keeping this one!
Hey Tanya,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
I have now made this for the third time! It’s such a hit in my house, especially during the summer! I love that it’s great for either breakfast or dessert!!!
Hi Kate,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Easy flavorful and wonderful cake. I will make this many many times, I already know! HalfBakedHarvest is always my go-to for impressive and beautiful recipes. My only issue is that I followed this recipe EXACTLY (as I always do the first time), but there were some very key differences that disappointed and surprised me, because this never ever happens with HBH recipes! My cake browned very quickly, and ultimately had a very brown and crisp exterior instead of the light and fluffy look of these pictures. I baked just until set for the minimum time, so over baking was not the issue. The cake did not have the height either. The glaze was so zingy and yummy and DELISH, but it was quite runny and did not look at all like the pictures (color, thickness, etc). I tried to compensate with extra powdered sugar, but eventually gave up as I didn’t want to lose the lemon flavor or make it too sweet. Once poured you couldn’t even see it.
I do highly recommend this cake, it was absolutely delicious and I got so many compliments, but the final product doesn’t really match the look if you’re going for that aspect.
Hi Sara,
Thanks so much for giving the recipe a try and your kind message! So sorry to hear you had some issues with the cake, let me know if you try it again and have the same issues! Have a great week:) xTieghan
Simply delicious. I ate it quietly, enjoying every bite.
Hi Sally,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
loved this – all the guests were very impressed
Hey Magda,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
Can you make this batter a day before baking?
Hey Maddy,
Sure, just bring it back to room temp before baking. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
There wasn’t a single crumb left! So yummy !
Hey Jennifer,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
I love making this bread! It’s easy and so yummy
Hey Kristen! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
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!
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
My husband’s lemon thyme plant is going crazy and now I have to make this!
Let me know if you give it a try Amanda! xTieghan
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.
Thanks so much for giving the recipe a try Kaitlin, I hope it’s delicious!! xTieghan
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.
Hey Courtney,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
So so wonderful! I added more blueberries and sugared the pan as well! Delicious ?
Hey Amanda,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
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!
Hey Magda,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan