22 Ingredients
  • 1 cup cake flour
  • 1/4 cup sugar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes
  • 1 large egg yolk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup butter milk
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 cups fresh (or frozen, thawed, drained) blackberries (about 6 ounces), halved lengthwise
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh thyme
  • Special equipment: eight 4-ounce paper muffin molds (optional)
Nutrition
542
27% daily value
8 servings
                                       
                                            vegetarian
     

Fat

36% 23

Saturated

70% 14

Trans

- 1

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

25% 76

Carbs (net)

- 73

Fiber

10% 2

Sugars

- 34

Sugars, added

- 31

Protein

16% 8

Cholesterol

42% 126

Sodium

17% 414

Calcium

13% 131

Magnesium

5% 20

Potassium

3% 161

Iron

22% 4

Zinc

7% 1

Phosphorus

29% 203

Vitamin A

24% 215

Vitamin C

8% 7

Thiamin (B1)

39% 0

Riboflavin (B2)

29% 0

Niacin (B3)

22% 4

Vitamin B6

5% 0

Folate equivalent (total)

41% 165

Folate (food)

- 38

Folic acid

- 74

Vitamin B12

14% 0

Vitamin D

302% 45

Vitamin E

7% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 69
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