I enjoyed the most delicious blueberry-thyme loaf at a great little restaurant, Tiny Boxwoods here in Houston. I was so intrigued by the addition of thyme to the bread, I thought I would try to come up with my own version of the bread. The addition of thyme adds a delicious bit of savory to the bread that is so wonderful with the citrus.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 greek yogurt (plain or vanilla)
- 1 cup sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 tablespoon freshly chopped thyme
- 11/2 cups fresh blueberries
- zest of 2 lemons
- 1 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
for the glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan and line the bottom with a piece of parchment paper and spray with cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt, thyme and grated lemon zest. In a separate bowl, whisk together yogurt, eggs, vanilla and oil. Add wet ingredients to the dry ingredients and whisk to incorporate. Slowly whisk the wet ingredients into the dry ingredients. Fold in blueberries, and with a rubber spatula distribute gently in batter.Pour batter into the prepared pan and bake for about 50- 60 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Remove cake from oven and allow to cool for 10 minutes. Invert onto a cooling rack on a baking sheet lined with parchment and allow to cool completely.
When cake is cool, prepare the glaze by combiningcombine the confectioners’ sugar and lemon juice and lemon zest. Once the cake is cooled, drizzle glaze over the cake.and pour over the cake. Slice and enjoy.