Written by Palmetto Bluff
Mar 24, 2026
Photographs by Lindsey Shorter
Ingredients:
Thyme Sugar
2 cups granulated sugar
30 thyme sprigs, Remove the thyme leaves and discard the stalks.
Process sugar and thyme in a food processor.
Set aside until ready to use.
Bundt Cake
2 ½ cups butter
5 pieces of lemon zest
3 cups thyme sugar (above)
½ cup salt
2 tbsp baking powder
3 cups cake flour
2 ¼ tbsp vanilla extract
12 eggs
1 ⅜ cups lemon juice
2 cups blueberries
Cream butter, lemon zest, and sugar in a large bowl. Sift the dry ingredients together in a medium bowl (salt through flour).
Add eggs to the butter mixture and cream until well combined. Next, alternate adding dry ingredients and lemon juice until mixed. Fold in blueberries.
Bake at 325°F for 60 minutes, or until a cake tester comes out clean.
Lemon Glaze
4 cups powdered sugar
1 cup lemon juice
Mix the ingredients until combined, then set aside until ready to use.
To Plate
Drizzle the lemon glaze over the cake, top with blueberries and slices of lemons. Slice the Bundt cake according to the lines on the cake (you should have a big line and a small line per slice). Place a slice of cake in the middle of a plate and a scoop of ice cream beside it. Serve immediately. Enjoy!
