Lime and Thyme Blueberry Pound Cake
Bright, zesty, and delightfully aromatic, this Lime and Thyme Blueberry Pound Cake is a showstopping dessert perfect for any occasion. Infused with the tangy zest of fresh lime and the subtle earthiness of finely chopped thyme, this moist and buttery pound cake offers a uniquely sophisticated twist on a classic favorite. Juicy bursts of fresh blueberries are speckled throughout each slice, adding a luscious pop of flavor and color. Topped with a simple lime glaze and garnished with lime zest and fresh thyme sprigs, this stunning cake is as beautiful as it is delicious. Whether paired with afternoon tea or served as a centerpiece dessert, this recipe is a must-try for anyone seeking an easy yet elegant baking project.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 whole Large eggs
- 2 tablespoons Lime zest
- 1.5 teaspoons Fresh thyme, finely chopped
- 2 teaspoons Vanilla extract
- 2 tablespoons Fresh lime juice
- 0.5 cup Buttermilk
- 1.5 cups Fresh blueberries
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lime juice (for glaze)
- 1 teaspoon Lime zest (for garnish)
- 2 sprigs Fresh thyme sprigs (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Mix in the lime zest, chopped thyme, vanilla extract, and lime juice until fully incorporated.
On low speed, alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it with foil halfway through baking.
Let the cake cool in the loaf pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lime juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Garnish with lime zest and fresh thyme sprigs before serving. Slice and enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 50.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
