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Preheat the oven to 180°C / 160°C fan forced (350°F). Grease and line a loaf pan with non-stick baking paper.
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Cream the butter and sugar together in a large bowl until pale and fluffy. Add the sour cream and beat until combined. Add the eggs and mix in one at a time until combined. Add the flour, baking powder, salt and lemon zest and beat until combined, being careful not to overmix. Add the blueberries and gently mix in with a spatula, being careful that they don’t burst.
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Pour the cake batter into the loaf pan and bake for around 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the loaf pan.
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In the meantime, make the glaze. Mix together the cream cheese, sugar and lemon juice in a bowl. Add the lemon juice and thyme leaves and mix again. Add the milk a little at a time until the desired glaze consistency is reached.
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To serve, drizzle the glaze over the top to cover completely. Serve in thick slices with a cup of your favourite tea.
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The un-glazed cake will store in an airtight container for 2 days but is best to eat fresh on the day that the glaze is added.