Lime and Thyme Blueberry Pound Cake |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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Luscious Berry Desserts, Lori Longbottom Ingredients:
1 cup whole milk |
2 tablespoons chopped fresh thyme |
3 1/2 cups sifted cake flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups unsalted butter, at room temperature |
2 1/4 cups sugar, divided |
6 large eggs |
4 teaspoons finely grated lime zest, divided |
1 teaspoon pure vanilla extract |
3 cups ripe blueberries, preferably tiny wild blueberries, picked over |
1/2 cup fresh lime juice |
Directions:
1. Position oven rack in the middle of oven; preheat oven to 300°; generously butter and flour a 10-inch Bundt pan.
2. Bring the milk and thyme just to a boil in a small saucepan over medium heat.
3. Remove from heat, cover, and steep for 7 minutes; pour through a fine strainer set over a bowl and let the milk cool to room temperature.
4. In a mixing bowl, whisk the flour, baking powder, and salt together; set aside.
5. Using an electric mixer on med-high speed, beat the butter in a large bowl until light and fluffy.
6. Decrease speed to medium and gradually add 1 3/4 cup sugar.
7. Increase speed to med-high and beat until the mixture is light and fluffy.
8. Beat in the eggs one at a time, beating well after each addition.
9. Decrease speed to low and add the flour mixture alternately the milk in 3 batches, beginning and ending with the flour mixture and beating just until blended.
10. Beat in 2 teaspoons zest and the vanilla; gently stir in berries.
11. Transfer batter to the prepared pan; smooth the top with a rubber spatula.
12. Bake for 1 hour and 30 minutes to 40 minutes, or until the cake begins to pull away from the sides of the pan and a pick inserted in the center comes out clean.
13. Let cake cool in pan on a wire rack for 20 minutes; then turn it out onto the rack and set it right side up.
14. Meanwhile, bring the remaining 1/2 cup sugar, 2 teaspoons zest, and lime juice to a boil in a small pan over medium heat; remove from heat and let stand for 5 minutes.
15. Brush the lime juice mixture over the warm cake and let cool completely.
16. Serve, cut into wedges.
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