1. Preheat oven to 350ºF. Butter and flour a 10″ Bundt pan and set aside.
2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for 7 minutes, pour it through a fine mesh sieve and allow to cool to room temperature.
3. Whisk together flour, baking powder and salt in a small bowl and set aside.
4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 ¾c. sugar until it is entirely incorporated. Beat in the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 t. of the zest and vanilla. Stir in the berries with a spatula.
5. Bake for 1hr 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then turn it onto the rack and set it right side up out of the pan.
6. In a saucepan bring the remaining ½ c. sugar, 2 t. zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.