Recipe by - Carla -
Finally, something different to do with that thyme you've got growing in your garden. This offers an "herbal" spin on the traditional blueberry coffee cake recipe.
Top Review by Diana #2
Excellent!! Moist, light, not overly sweet and flavourful. All the qualities that make a good cooffeecake. You can detect the thyme, but by no means is it overpowering. I'll definately have this in my 'favourite' file. Made for the "December Herb/Spice of the Month = THYME !!!!!"
- 236.59 ml whole wheat flour
- 236.59 ml all-purpose flour
- 14.78 ml baking powder
- 9.85 ml baking soda
- 0.25 ml salt
- 236.59 ml packed brown sugar
- 3 eggs
- 118.29 ml butter, room temperature
- 236.59 ml sour cream
- 473.18 ml blueberries
- 44.37 ml fresh thyme, minced
- 236.59 ml walnuts, chopped
- brown sugar
Directions See How It's Made
- Preheat oven to 350 degrees.
- Butter or grease & flour a 9" x 13" pan.
- In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, and a pinch of salt together.
- Mix in Sugar.
- In another bowl, mix together the butter, 3 eggs and sour cream.
- Mix in the blueberries and thyme.
- Gently fold the two batters together.
- Spread coffee cake batter into pan.
- Top with chopped walnuts and sprinkle with a little brown sugar.
- Bake at 350 degrees for 40-45 minutes.
- Serve at room temperature and enjoy!