Lemon and blueberries is a well-known great taste combination but what happens if we add some basil to it? The taste becomes more intensive and with an interesting touch.
The previous time when I baked a blueberry and lemon cake was for the half birthday of my son. In the last few weeks though, I started craving a blueberry dessert again. This time I wanted a juicier cake and without frosting: just a plain, old fashioned cake. Normally I don’t like much plain cakes: I don’t even have a bundt pan (shame on me!) but looks like everything is possible in this world 🙂
I accomplished the juicy effect with some syrup: just enough to make the cake pleasantly moist but not completely soaked like baklava. On the other hand I didn’t want the batter to become too thick so that the blueberries could sink on the bottom during baking. As a result each slice looked like divided in two parts: blue and yellow. Somehow I find this very fascinating 🙂
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:
180 g sugar
100 ml olive oil
200 g plain yogurt
200 g cake flour
Zest of 1 lemon
1 teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
150 g fresh blueberries (washed, drained and dried)
For the syrup:
100 ml water
100 g sugar
Juice of 1 lemon
3-4 basil leaves
Preheat oven to 180 degrees 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 spoon 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.