Lime and Thyme Blueberry Pound Cake

ratherbeswimmin''s Note:

Luscious Berry Desserts, Lori Longbottom

• Total Time: 2 hrs 40 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 10

• 1 cup whole milk
• 2 tablespoons chopped fresh thyme
• 3 ½ cups sifted cake flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups unsalted butter , at room temperature
• 2 ¼ 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
• ½ 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 ¾ 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 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.
15. Brush the lime juice mixture over the warm cake and let cool completely.
16. Serve, cut into wedges.

Reviews

[Chef 1086570]

This is a very good pound cake . It has a great mixture of flavors. The thyme and lime make a great combination. I used 4 cups of fresh blueberry's and splenda. I also used Irish Butter. The one thing that worried me was the baking time. It needs a min. of 1 hr. 40 min or More. Mine is undercooked a little but its still great. Its worth a try but cook it enough. Bill