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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
  

  • Dry: 2 cups (250 g) all-purpose flour, plus 1 tablespoon for berries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • Wet: 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1/2 cup (120 ml) whole milk or plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 tablespoon fresh lemon juice
  • 1–2 teaspoons fresh thyme leaves, finely chopped (plus extra for garnish)
  • Blueberries: 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • Glaze: 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon olive oil (optional, for shine)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.
  2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the eggs and sugar for about 1 minute until slightly thick and pale.
  4. Whisk in the olive oil, milk (or yogurt), vanilla, lemon zest, lemon juice, and thyme until smooth.
  5. Add the dry ingredients to the wet and gently whisk or fold until just combined. Do not overmix.
  6. Toss the blueberries with 1 tablespoon flour. Fold them into the batter with a spatula, reserving a small handful for the top if you like.
  7. Scrape the batter into the prepared pan and smooth the top. Sprinkle on reserved berries.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
  9. Let the cake cool in the pan for 15 minutes, then lift it out and cool completely on a rack.
  10. For the glaze, whisk powdered sugar with lemon juice (and olive oil, if using) until smooth and pourable. Drizzle over the cooled cake. Garnish with a few thyme leaves.