Fresh thyme in both the cake and the blueberries adds savory herbal notes to this not-too-sweet dessert. Serve with sweetened whipped cream, if you like.
Make Ahead Tips
The blueberries in their syrup will keep, covered and refrigerated, for 1 day; the thyme flavor will become more intense. Reheat gently just before serving.
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The polenta and thyme gave pound cake a nice refreshing flavor. The blueberry sauce, attractive and a positive note.
1. Tastes great.2. Easy to make.3. Can be made ahead.4. The whole family loved it.The only drawback is that you need to pre-think the making of this dessert and bring butter and eggs to room temp. Other than that, a perfect recipe!
Loved it! Couldn't find cake flour in my local supermarket, and I didn't have the time to search for it elsewhere, so I used what I had on hand: Unbleached white flour. I had almond flour as well, so, wanting to try the almond flour I used that along with the other called for ingredients. It was delicious. So dense and flavorful. Great toasted also!
The Collage Group of Women Artists for whom I made this raved about it. I found it easy to prepare and it sliced beautifully. I did add some grated lemon peel to the cake as well as the lemon peel in the sauce. I prefer desserts a bit more tart. It is a keeper; I have already downloaded into my recipe file.
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