Blackberry Thyme Pound Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one lovely loaf cake

Serving Size: I ate too much of it

What to get...

• 1.5 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3 eggs
• 3 tsp lemon zest
• 2 tsp chopped, FRESH thyme
• 2-2.5 cups fresh blackberries (may need to cut large ones in half)
• 1/4 cup whole milk
• 1/2 tsp vanilla
• 2 T LunaOlivo Blood Orange Olive Oil
• 3/4 cup (less 2 T) LunaOlivo Arbequina Olive Oil
• *Powdered sugar for topping cake

What to do...

1. Preheat oven to 350 degrees
2. prepare loaf pan with butter/shortening and flour, set aside
3. Combine dry ingress: flour, soda, salt.
4. In small separate bowl, toss blackberries and fresh thyme with 2 T flour (this is to help berries to not sink to bottom of cake while baking!).
5. In bowl of an electric mixer combine eggs, lemon zest and sugar, beating well.
6. Add vanilla.
7. Beat in milk.
8. Add oil, gradually until incorporated.
9. Add dry ingredient mix gradually till combined, only stirring lightly.
10. Now gently stir in blackberry/thyme mixture until folded.
11. Bake in loaf pan for about 40-50 min depending on pan and oven. Mine took 50 min, until toothpick inserted into center came out clean!
12. Cool cake in pan, on rack for about 40 min, and slice.
13. Dust top with powdered sugar and serve warm or at temperature.

Notes

If the blackberries are very large, I cut into halves width-wise; otherwise they will most definitely sink to bottom of cake. Tossing the blackberries and thyme with flour prior to incorporating into batter aids in keeping them all from sinking to bottom of pan during the bake. the sweet olive oil is used instead of butter, but will make for a perfect texture and crust.