Delicious blueberry lemon loaf soaked in basil syrup: a very tasty dessert with a wonderful flavour. The perfect cake when you want a blueberry-lemon recipe with a twist!
How did I come up with this recipe
Lemon and blueberries together make a well-known flavourful taste combination. But what happens if we add some basil to it? The taste becomes more intensive and with an interesting touch.
I am not sure how exactly it came to my mind to mix those flavours, but I am glad I did it as the result is so nice and I could share it with you!
Tips about making this cake
This cake (or you may want to call it loaf or even bread) is not only tasty but also easy. If you haven’t made yet a cake with fresh blueberries, you shouldn’t miss that! They are not only tasty but make the dessert look really pretty.
Usually most fruit cake recipes have thick batters in order to maintain the fruits evenly distributed during the baking. But for this cake I wanted the blueberries to sink on the bottom and create a nice colour. As a result each slice looks like divided in two parts: blue-purple and yellow. Somehow I find this very fascinating.
On the other hand with the syrup you will accomplish the juicy effect of a “wet cake”. It is just enough to make the cake pleasantly moist but not completely soaked like baklava.
The recipe otherwise is pretty straight forward and doesn’t require much baking skills.
If you need more recipes with lemon and blueberry taste, check out the selection below:
And before moving to the recipe I am very excited to share with you today that with this post I have prepared a special gift for all my readers: a funny wall printable.
Just click on the photo below, download, print and enjoy! If you like it or if you have any recommendations about it, I would be very happy to receive your feedback.
Blueberry, lemon and basil cake
For the cake:
- 7/8 cup / 180 g sugar
- 1/2 cup / 100 ml olive oil
- 7/8 cup / 200 g plain yogurt
- 1 ⅔ cup / 200 g cake flour
- 3 eggs
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1/3 teaspoon baking soda
- 1/3 teaspoon salt
- 1 ½ cups / 150 g fresh blueberries, washed and dried
For the syrup:
- 1/3 cup + 2 tbsp/ 100 ml water
- 1/2 cup / 100 g sugar
- Juice of 1 lemon
- 3-4 basil leaves
- Preheat oven to 360° F/ 180° C. Grease and flour very well a rectangular cake pan.
- In a bowl combine flour, baking soda, baking powder and salt and set aside.
- In a large bowl beat together the sugar and the olive oil until creamy. Add the eggs, one by one, and continue beating. Add the yogurt and the lemon zest and whisk until homogeneous. Little by little add the dry mixture and whisk until absorbed in the batter. At the end add the blueberries and whisk very carefully with a rubber spatula, until just absorbed.
- Pour the batter into the prepared pan. Bake for about 40 minutes or until the cake becomes golden brown on the top and a toothpick inserted in the center comes out without batter (it would probably come out in blueberry juice, but watch out that it doesn't have any liquid yellow batter on it).
- Remove the cake from the oven and let it cool for about 1,5 h before adding the syrup.
- In a small saucepan over medium heat combine all ingredients. Stir occasionally until the syrup gets almost to the point of simmering (it should not start boiling because the basil taste will become too strong).
- Remove the pan from the stove, take out the basil leaves and pour the syrup over the cooled cake in the baking pan. Let the cake cool again about 10-15 minutes and carefully run a knife around its edges. Invert it on a serving plate. Optionally, dust with icing sugar just before serving.