Swirled Blueberry Lemon Thyme Cake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15minutes

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 190C. 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 favourite gluten free flour blend in place of the all-purpose flour.

Storing: This cake keeps well for 3-4 days at room temperature.