Ingredients: 1 cup Milk 2 Tbsp. Fresh thyme, chopped 31/2 cups sifted cake flour (NOT self-rising) 1/2 tsp baking powder 3 sticks unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 4 tsp finely grated lemon zest 1 tsp vanilla extract 3 cups ripe blueberries, washed and dried 1/2 cup fresh lemon juice
Instructions: 1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside. 2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for minutes, pour it through a fine mesh sieve and allow to cool to room temperature. 3. Whisk together flour, baking powder, and salt in a small bowl and set aside. 4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 3/4 cup of sugar until it is entirely incorporated. Beat eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 teaspoons of the zest and vanilla. Stir in the berries with a spatula. 5. Bake for 1 hour and 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. let the cake cool in the pan on a wire rack for 20 minutes, then turn it into the rack and set it right side up out of the pan. 6. In a saucepan bring the remaining 1/2 cup sugar, 2 teaspoons zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.