Delicious lemon pound cake filled with blueberries and topped with a lemon thyme glaze – what treat for the summertime!
Easy to make cake flavored with lemon zest, blueberries and blueberry jam. Baking with sour cream makes your goodies more moist than using milk and adds flavor.
Just look at these beautiful blueberries – the blueberries have been so good this year! Gently fold them into the cake batter.
This recipe makes a simple loaf style cake – but it is made mouth-watering with a mixture of the fresh blueberries and blueberry jam or preserves. Spoon half the cake batter into the prepared loaf pan, then swirl in some blueberry jam.
Repeat with second half of batter and jam. Sprinkle with more blueberries and sugar, of course I sprinkled just a bit of decorating sugar on top!
Like most pound cakes, this one will need to bake for about an hour. Once cooled, top with a Lemon Thyme Glaze. The glaze recipe has you mix powdered sugar, lemon juice and thyme leaves all together. I chose to mix the powdered sugar and lemon juice together to drizzle over the cake, and then sprinkled on the fresh thyme leaves.
I used lemon thyme leaves – because that is what I had in the garden, but regular thyme leaves also work. They add a nice delicate floral touch to the bread, but are optional.
Yum! Wonderful blueberry treat! Delicious just sliced as is, or try it topped with a bit of fresh whipped cream or ice cream. Could even top with a bit more lemon zest or thyme leaves.
Be creative and add edible flowers from your garden as garnishes! Just adds that finishing touch!
This also makes a perfect treat to share! Make someone’s day! Enjoy!
For the recipe, directions and wonderful photos, click on the link below:
https://www.halfbakedharvest.com/blueberry-lemon-thyme-cake/
