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.
Source:
https://thenaptimechef.com/2010/07/blueberry-thyme-poundcake-with-lemon/
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.
Source:
https://thenaptimechef.com/2010/07/blueberry-thyme-poundcake-with-lemon/
