Description
At its core, this recipe is a variation of the classic lemon drizzle cake, but with two significant upgrades: fresh blueberries and aromatic thyme. The Blueberry Lemon Thyme Loaf Cake is a quick bread style of cake, meaning it relies on chemical leaveners like baking powder and baking soda rather than yeast.
Ingredients
Scale
For the cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup plain yogurt or sour cream
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1–2 tsp fresh thyme leaves (finely chopped)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- A pinch of thyme (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease and line a loaf pan.
- Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter & sugar:
In another bowl, beat butter and sugar until light and fluffy. - Add eggs & flavor:
Beat in eggs one at a time. Then add yogurt, lemon zest, lemon juice, vanilla, and thyme. - Combine:
Gradually add dry ingredients into the wet mixture. Mix until just combined. - Fold in blueberries:
Gently fold in the floured blueberries. - Bake:
Pour batter into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean. - Cool:
Let it cool in the pan for 10 minutes, then transfer to a rack.
Notes
This Blueberry Lemon Thyme Loaf is a perfect balance of sweet, citrusy, and lightly herbal flavors. It’s the kind of treat that feels both comforting and a little special—great for slow mornings or sharing with loved ones.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
Keywords: Lemon Blueberry Herb Loaf, Thyme Infused Berry Cake, Botanical Lemon Blueberry Bread