Lime and Thyme Blueberry Pound Cake

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

1. 1

   Position oven rack in the middle of oven; preheat oven to 300°; generously butter and flour a 10-inch Bundt pan.

2. 2

   Bring the milk and thyme just to a boil in a small saucepan over medium heat.

3. 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. 4

   In a mixing bowl, whisk the flour, baking powder, and salt together; set aside.

5. 5

   Using an electric mixer on med-high speed, beat the butter in a large bowl until light and fluffy.

6. 6

   Decrease speed to medium and gradually add 1 ¾ cup sugar.

7. 7

   Increase speed to med-high and beat until the mixture is light and fluffy.

8. 8

   Beat in the eggs one at a time, beating well after each addition.

9. 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. 10

    Beat in 2 teaspoons zest and the vanilla; gently stir in berries.

11. 11

    Transfer batter to the prepared pan; smooth the top with a rubber spatula.

12. 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. 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. 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. 15

    Brush the lime juice mixture over the warm cake and let cool completely.

16. 16

    Serve, cut into wedges.