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Swirled Blueberry Lemon Thyme Cake | halfbakedharvest.com
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4.41 from 325 votes

Swirled Blueberry Lemon Thyme Cake

To celebrate the weekend and the start of summertime baking...simpler than you'd think, so delicious, and so pretty!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8
Calories: 276kcal

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. 

Nutrition

Calories: 276kcal