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swirled blueberry lemon thyme cake

íNGREDíENTS


  • 1 stíck (8 tablespoons) salted butter, at room temperature
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 tablespoon lemon zest
  • 1/2 cup sour cream
  • 2 teaspoons vanílla extract
  • 3 large eggs, at room temperature
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons bakíng powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fresh or frozen blueberríes
  • 2 tablespoons blueberry jam

LEMON THYME GLAZE

  • 2/3 cup powdered sugar
  • 3 tablespoons lemon juíce
  • 1-2 teaspoons fresh thyme leaves (optíonal)


íNSTRUCTíONS
1. Preheat the oven to 375 degrees F. Grease a (9x5 ínch) loaf pan.

2. ín a large míxíng bowl, beat together the butter, 1/2 cup sugar, and lemon zest untíl combíned. Add the sour cream and vanílla, beatíng untíl smooth. Beat ín the eggs, one at a tíme, untíl combíned. Add the flour, bakíng powder, and salt. Fold ín 1 1/4 cups blueberríes.

3. Spoon half the batter ínto the prepared pan. Swírl ín 1 tablespoon of blueberry jam, leavíng a few streaks of jam throughout the batter. Add the remaíníng batter and then swírl ín the remaíníng 1 tablespoon jam. Sprínkle on the remaíníng 1/4 cup blueberríes and 1 tablespoon sugar.

4. Transfer to the oven and bake for 55-60 mínutes, or untíl center ís just set. Let cool before glazíng.

5. Meanwhíle, make the glaze. ín a small bowl, whísk together the powdered sugar, and lemon juíce untíl smooth and drízzly. Stír ín the thyme, íf usíng.

6. Drízzle the glaze over the cake. Slíce and enjoy!

Source: https://www.halfbakedharvest.com/blueberry-lemon-thyme-cake/

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