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Lemon Blueberry Pound Cake with Olive Oil Thyme – Bright, Moist, and Fragrant

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (195 g) all-purpose flour, plus 1 tablespoon for tossing berries
  • 1/2 cup (60 g) fine almond flour (or sub all-purpose flour for nut-free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/4 cup (55 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120 ml) whole milk, room temperature
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons fresh thyme leaves, finely chopped (plus extra for garnish)
  • 1 1/2 cups (225 g) fresh blueberries (or frozen, unthawed)
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon olive oil (optional, for shine)
  • Pinch of salt

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Mix dry ingredients. In a bowl, whisk all-purpose flour, almond flour, baking powder, and salt. Set aside.
  3. Infuse the sugar. In a large bowl, rub the lemon zest into the sugar with your fingertips until it smells intensely citrusy and looks slightly damp. This releases the oils and boosts flavor.
  4. Whisk in the wet ingredients. Add eggs to the lemon sugar and whisk until thick and pale, about 1 minute. Stream in olive oil and melted butter, whisking until glossy. Stir in milk, lemon juice, vanilla, and thyme.
  5. Combine batter. Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix.
  6. Prep the blueberries. Toss blueberries with 1 tablespoon flour to lightly coat. Fold 2/3 of the berries into the batter. This helps keep them from sinking.
  7. Fill the pan. Scrape the batter into the pan and smooth the top. Scatter the remaining berries over the surface and lightly press them in.
  8. Bake. Bake for 55–70 minutes, until the top is golden and a tester comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15 minutes.
  9. Cool. Let the cake cool in the pan for 15 minutes, then lift it out and cool completely on a rack. Don’t glaze while warm or it will slide off.
  10. Glaze. Whisk powdered sugar, lemon juice, olive oil (if using), and a pinch of salt until smooth and pourable. Drizzle over the cooled cake. Garnish with a sprinkle of thyme leaves and a little lemon zest if you like.