Blueberry Thyme Poundcake With Lemon Glaze

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The Naptime Chef


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1 c. whole milk

2 T. fresh thyme, chopped

3 ½ c. sifted cake flour (NOT self-rising)

½ t. baking powder

¼ t. salt

3 sticks unsalted butter, room temperature

2 ¼ c. sugar

6 large eggs

4 t. finely grated lemon zest

1 t. vanilla extract

3 c. ripe blueberries, washed and dried

½ c. fresh lemon juice

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