Lime and Thyme Blueberry Pound Cake
(from saymyname’s recipe box)
Source: Luscious Berry Desserts, Lori Longbottom
Serves 10 peopleCategories: Blueberries, Cake, Dessert
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
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Position oven rack in the middle of oven; preheat oven to 300°; generously butter and flour a 10-inch Bundt pan.
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Bring the milk and thyme just to a boil in a small saucepan over medium heat.
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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.
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In a mixing bowl, whisk the flour, baking powder, and salt together; set aside.
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Using an electric mixer on med-high speed, beat the butter in a large bowl until light and fluffy.
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Decrease speed to medium and gradually add 1 ¾ cup sugar.
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Increase speed to med-high and beat until the mixture is light and fluffy.
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Beat in the eggs one at a time, beating well after each addition.
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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.
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Beat in 2 teaspoons zest and the vanilla; gently stir in berries.
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Transfer batter to the prepared pan; smooth the top with a rubber spatula.
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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.
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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.
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Meanwhile, bring the remaining ½ 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.
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Brush the lime juice mixture over the warm cake and let cool completely.
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Serve, cut into wedges.