Swirled Blueberry Thyme Cake

This is the perfect summer cake. It’s packed with blueberries and sunshine (can’t help myself)! It’s more of a breakfast cake, reminiscent of coffee cake, without the added step of a crumble/streusel. In the place of streusel, it’s drizzled with a fresh lemon and thyme glaze that pairs really nicely with the blueberries. Don’t be scared to use herbs and spices to heighten fruit flavors. Cardamom is another great pairing with blueberries (Blueberry Cardamom Cake). The thyme is just right, giving the dessert a taste of your summer garden without overpowering the blueberries. It’s really good — you can omit if you’re worried but I encourage you to do a taste-test! Or even make two different glazes and take a bite with each.

And this cake doesn’t stop there. In addition to the blueberries, lemon, and thyme, it’s ribboned with berry jam. You can go with a blueberry jam to really bring home the blueberry flavor or you can try raspberry or strawberry (or any other berry for that matter). Not only does it add a little more depth, it creates an attractive swirl in your loaf. If you’re going the “no glaze” route, the swirl is really beautiful (see no glaze photo below).

Whatever is bringing you in the kitchen to bake — whether it’s making loved ones happy, lifting your spirits from the sadness in the world, or just trying to use up the blueberries or thyme in your summer gardens, this is a great taste of happiness.

Swirled Blueberry Thyme Cake

This perfect summer blueberry loaf is packed with blueberries, lemon, and thyme, and is ribboned with berry jam. It’s more of a breakfast cake, reminiscent of coffee cake, without the added step of a crumble/streusel. In the place of streusel, it’s drizzled with a fresh lemon and thyme glaze that pairs really nicely with the blueberries.

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 tbsp. lemon zest
• 1/2 cup sour cream
• 2 tsp. vanilla
• 3 eggs
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups blueberries, fresh or frozen
• 2 tbsp. raspberry jam
• 1 tbsp. turbinado sugar (or granulated sugar)

Glaze

• 2/3 cup Powdered sugar
• 3 tbsp. lemon juice
• 1 tsp. fresh thyme leaves (optional)

1. In a large mixing bowl, beat the butter, sugar, and lemon zest in a large mixing bowl with an electric mixer or a stand mixer fitted with the paddle attachment. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time. Add the flour, baking powder, and salt, just until combined. Gently fold in 1¼ cups blueberries.

2. Preheat oven to 375F degrees. Grease a 9×5-inch loaf pan.

3. Transfer half the batter into the pan. Spoon 1 tablespoon of jam on to batter. Swirl it slightly to make a few streaks in the batter. Add the remaining batter to the pan and swirl in the other tablespoon of jam. Sprinkle on remaining blueberries and Turbinado sugar.

4. Bake for 55-60 minutes, until golden brown and a toothpick inserted comes out clean. Let cool before glazing.

5. To make the glaze, whisk together the powered sugar, lemon juice, and thyme leaves. Drizzle over the cooled loaf. Slice and serve with coffee or tea.

Adapted from Half Baked Harvest blog.