Ingredients for Lime And Thyme Blueberry Pound Cake
- Whole Milk
- Fresh Thyme
- Cake Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar (1 cup + 1 cup)
- 4 large eggs
- Lime Zest
- Pure Vanilla Extract
- Blueberries
- Fresh Lime Juice
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How to Make Lime And Thyme Blueberry Pound Cake
- Position oven rack in the middle of the oven and preheat to 300°F (150°C).
- Generously butter and flour a 10-inch bundt pan.
- In a small saucepan, bring 1/2 cup milk and 1 tablespoon fresh thyme sprigs to a simmer over medium heat.
- Remove from heat, cover, and steep for 7 minutes.
- Strain the milk through a fine-mesh sieve into a bowl, discarding the thyme. Let cool to room temperature.
- In a mixing bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter using an electric mixer on medium-high speed until light and fluffy.
- Reduce speed to medium and gradually add 1 cup granulated sugar, then increase speed to medium-high and beat until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Reduce speed to low. Add the dry ingredients and the cooled thyme-infused milk alternately in 3 batches, beginning and ending with the dry ingredients. Mix until just combined.
- Beat in 2 teaspoons lime zest and 1 teaspoon vanilla extract.
- Gently fold in 2 cups fresh blueberries.
- Transfer batter to the prepared bundt pan and smooth the top with a rubber spatula.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
- Let the cake cool in the pan on a wire rack for 20 minutes.
- Invert the cake onto the wire rack and let it cool completely right-side up.
- While the cake cools, make the glaze: In a small saucepan, combine 1 cup granulated sugar, 2 teaspoons lime zest, and 1/4 cup fresh lime juice. Bring to a simmer over medium heat.
- Remove from heat and let stand for 5 minutes.
- Brush the warm lime glaze evenly over the cooled cake. Let the glaze set completely before serving.
- Serve in wedges and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
204g
Fat
94g
Carbs
30g
