Blueberry Honey Lemon Thyme Pound Cake

Chef/culinary instructor Kathy Casey

Kathy Casey Food Studios

Seattle

This honey lemon pound cake doubles as a light dessert and a breakfast or brunch treat. Not too sweet and balanced with herbal notes, the cake is a simple way to highlight juicy blueberries. For dessert fans, chef Kathy Casey tops slices with honey lemon curd.

Steps

1. For cake, preheat oven to 325 F. Grease a large loaf pan.

2. In bowl of electric mixer, beat butter and sugar until creamed. Add honey; beat to combine. Add eggs, one at a time, until well combined. Beat in lemon zest, juice, vanilla and thyme until blended.

3. In large bowl, sift together 2 cups flour, baking powder and salt. Gradually add flour mixture to butter mixture and beat on low speed until blended.

4. In small bowl, toss blueberries with 1 tablespoon flour until coated. Fold blueberries into cake batter. Spoon batter into prepared pan and bake about 1 hour 20 minutes or until cake tests done. Let cool in pan; when cool, remove from pan and cool completely on wire rack.

5. Meanwhile, prepare honey lemon curd: In large metal bowl, whisk together eggs, egg yoks, honey, sugar, lemon zest and lemon juice. Place bowl over a pan of simmering water, positioning it so it doesn’t touch the water. Cook, whisking constantly, about 4 minutes until nicely thickened.

6. When filling is just thickened, quickly remove from heat and whisk in butter. Do not overcook or mixture will curdle. Let cool to room temperature. Store, refrigerated, for up to 5 days.

7. Cut cooled cake into slices and serve with a dollop of honey lemon curd.

Photo courtesy of National Honey Board