INGREDIENTS
3/4 cup
(5-1/4 ounces) granulated sugar
2 tbsp
low sugar pectin (Sure-Jell for low-sugar recipes/pink box)
1/8 tsp
fine sea salt
2 cups
fresh blueberries
1 tsp
grated lemon zest
1 tbsp
lemon juice, freshly squeezed
3 cups
(15 ounces) unbleached all-purpose flour
2 1/2 tbsp
fresh thyme, finely chopped
1 1/2
teaspoons baking powder
3/4
teaspoon baking soda
1
teaspoon fine sea salt
1/2 tsp
ground cinnamon
1/2 tsp
ground cardamom
3/4
cup (6-1/4 ounces) buttermilk
2 tbsp
lemon juice, freshly squeezed
1
tablespoon lime juice, freshly squeezed
2
teaspoons vanilla extract
2 tbsp
grated lemon zest
1 tbsp
grated lime zest
2 cups
granulated sugar
18 tbsp
(9 ounces/2-1/4 sticks) unsalted butter, softened
3
large eggs plus 1 large yolk, room temperature
Blueberry Filling, recipe above
2 tbsp
lemon juice, plus more if needed to thin out glaze
2 tbsp
lime juice
2 cups
(8 ounces) confectioners’ sugar
1/2 cup
fresh blueberries for decoration (optional)
Lemon and Lime zest for decoration (optional)