Blueberry Thyme Yogurt Cake

Directions

• Preheat oven to 350. Using a cooking spray with flour heavily grease the loaf pan, 8 1/2 by 4 1/2.
• In a small bowl, whisk the dry ingredients: flour, baking powder and salt together. In a medium bowl, combine sugar, thyme, zest from the lemon, working with your fingers, rub the sugar with the lemon zest and thyme. Whisk in the yogurt until it is incorporated. Then add the eggs, one at a time, blending each one before adding the next. When the eggs are all in, mix the batter at full force for a minute or two.
• Using a rubber spatula, fold in half the flour mixture, when it is mixed in add the rest of the flour mixture. Add the olive oil gradually to the bowl and mix until the batter is thick, smooth and has a light sheen. Drop berries into the batter and fold them evenly.
• Scrap better into a prepared pan. Making sure to smooth the top. Sprinkle with a little vanilla sugar or raw sugar.
• Bake the cake in the middle of the oven until golden brown and starts to pull away from the sides and a very long skewer is put in the middle and comes out with a few crumbs on it. Bake for 50-60 minutes. Take the cake out of the oven and allow to rest for 5 minutes. Run a knife around the edges and remove the cake from the pan and allow to rest on a rack right side up. Allow to cool to room temperature before serving.
• This can be made up to 3 days ahead at room temperature in an air tight container or frozen up to a month and gently reheated before serving.