Blueberry Thyme Loaf

Flour & Fame
by Flour & Fame
15 Slices
1 hr 25 min

Pro tip - herbs are not just for cooking, they are for baking too! Last month, I did an Instagram collaboration with my favorite herb company - North Shore Living. One of the recipes I developed using their earthy, living thyme was this delicious blueberry thyme loaf. The gentle, earthy herb blends beautifully with blueberries, so I used my go-to loaf recipe and incorporated thyme, blueberries and lemon. The thyme enhances the zestiness from the lemon and the sugar topping creates the perfect crust. It's easy to make and the perfect treat to whip up during this holiday season.


For more recipes like this visit my Instagram @flourandfame or blog www.flourandfame.com!

Recipe details
  • 15  Slices
  • Prep time: 25 Minutes Cook time: 1 Hours Total time: 1 hr 25 min
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Ingredients

  • 1 cup | Blueberries
  • 1 tablespoon | Fresh Thyme (about 3-5 stems)
  • 2 cups | All-purpose Flour
  • ½ teaspoon | Baking Soda
  • 1 teaspoon | Baking Powder
  • ½ teaspoon | Kosher Salt
  • 1 tablespoon | Lemon Zest
  • 1 stick | Unsalted Butter (room temperature)
  • 1 ¼ cups | Granulated Sugar
  • 3 large | Eggs (room temperature)
  • 1 tablespoon | Lemon Juice
  • ½ cup | Sour Cream (room temperature)
  • 1 teaspoon | Vanilla Extract
  • 2 tablespoons | Granulated Sugar
Instructions

Wash and dry blueberries. Toss with 1 tablespoon flour in a small mixing bowl and set aside.
Wash, dry and finely chop thyme and set aside.
Keeping ingredients separate, zest and juice lemon and set aside.
Preheat oven to 350° F and place rack in the center of the oven. Cut a 9x13-inch parchment paper rectangle and place inside loaf pan so that 13-inch length runs across 5-inch base and hangs over sides. This will ensure an easy release! Set aside.
Make the loaf by sifting flour, baking soda and baking powder in a medium bowl. Add salt and lemon zest, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter in large bowl until smooth and there are no visible lumps, about 1 minute if your butter is truly at room temperature. Add sugar and beat until light and fluffy, about 2-4 minutes. Add eggs one at a time, beating until well blended after each addition. Add lemon juice, sour cream and vanilla extract and beat until combined. Add flour mixture in two parts, beating until incorporated after each addition. Batter should feel thick and well combined.
Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Add flour coated blueberries and chopped thyme and gently mix together. Pour batter into prepared loaf pan, spreading evenly with rubber spatula, making sure to get the batter in the corners. Evenly sprinkle 2 tablespoons of sugar on top of loaf.
Bake loaf for 30 minutes. Rotate loaf pan to ensure an even bake and bake for an additional 25-30 minutes, until a toothpick comes out clean and the top is a light golden brown.
Let loaf cool for 30 minutes. Run butter knife along two edges of pan where loaf is not up against parchment paper. Carefully lift parchment paper up to remove loaf from pan.
Store leftovers in plastic wrap or airtight container at room temperature.
Flour & Fame
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