Lemon Blueberry and Basil Bundt Cake

It was a dark and stormy morning.  Haha, I always wanted to write that!

Really, it was pretty dark and stormy this morning.  Record rainfall had happened while we were sleeping last night, causing havoc and damage here in Toronto.  We had no idea.  So, all our plans for the day got delayed somewhat.  And it turned into a cleaning and baking day instead.  I actually love days like today.  There is something cozy about the dark sky, the rain hitting the window panes, and the occasional roll of thunder.  I love the mood that is created by it all.  Yes, in the autumn or winter it means a tea, blanket and old movie are in order.  In the summer I can usually amuse myself by cleaning out closets, the fridge or even getting creative and baking up cookies or muffins.  I’m not totally ready to hibernate yet, but I will use a day like this and view it as the treat it is. 

August also means that tomatoes, peppers, peaches, nectarines, zucchini and blueberries are in season.  And the proof is in my fridge.  We have all this goodness that we picked up from the fruit and veg stands out in the Niagara countryside the other day.  And I had all these luscious blueberries sitting front and centre in the fridge.  Some were going into smoothies, some had gone into scones.  And now some will go into my Lemon, Mint and Yogurt Cake.

I knew when I first baked up this Lemon and Mint Yogurt Pound Cake, that it would be the perfect setting for fresh blueberries, once they came into season.  And that time is now.  There is something so charming about lemon and blueberries together.  Fresh and old fashioned, they make the best muffins.  So this cake was just a natural thing to bake up.  But I decided that I would replace the freshly chopped mint with fresh basil.  Basil has a pleasant sweetness to it as well, and I had plenty in my little balcony garden box.

Of course, you can use the entire recipe for the Lemon Mint Cake as is, replacing the mint with basil, and adding about cup of fresh berries.  But I decided to adjust it just a little.  My original recipe uses candied lemon peel along with the lemon zest sugar, as part of the batter.  And the syrup used to make the candied lemon is also used to sweeten the cake after it has baked up.  But I decided to leave this out.  I wanted this to be a cake with less steps, making it a bit more accessible for everyday baking, time-wise.

So since there would be less lemon flavour going on from the residual lemon sugar, and the lemony syrup, I upped the lemon zest in the revised recipe below.  In fact, I doubled it.  I zested 4 lemons and added that zest to the 3/4 cup of sugar.  I rubbed the zest into the sugar, so that the oils from the zest would flavour the sugar.  I let it sit this way for a bit, to let the flavours intensify.

Bundt or Loaf Pan Option

My original recipe was baked up in a loaf pan.  But this time around I wanted more of a cake, so I went with a bundt pan.  With the added berries, make sure that your bundt pan is at least a 6 cup capacity.  If the pan doesn’t state the size, just test by pouring in cupfuls of water, keeping track of each cup, until you are comfortably near the top. If your pan is smaller,  fill it 2/3- 3/4 full, and use any leftover batter in muffin tins.  I used a 6 cup bundt pan for the cake today,  and it worked fine.  It did puff up above the rim, but it was fine.  Disclaimer, as it rose closer to the upper element, it did get a bit more ‘golden’ so I had to loosely drape a piece of aluminum foil over the top.  Next time I would probably fill it less and use the rest of the batter in a lined muffin tin. 

ps, if you want to bake this recipe as muffins, just adjust the heat to 375F and bake for about 30 minutes.  You will want to start checking after 20 minutes or so.  For more information on converting baking times and temperatures from quickbread/cakes to muffins, see this great post over at The Spruce Eats.

You can still glaze it the way original recipe calls for, and either top it with the candied lemon peel, or leave it just glazed.  

The Most Moist and Tender Cake

I just love slicing into this baby, and seeing all that jammy goodness of the purple-y blueberries as they burst into the cake.  Thanks to the yogurt and olive oil, this is such a moist and tender cake. And because of all this liquidy goodness, it does take its time baking. Don’t worry it will firm up.  The cake freezes well, but unless you are like us (only two in the house) you probably won’t be freezing anything!!  I brought this cake to where I volunteer last week, and it was a huge hit.  Everyone loves a tender cake bursting with berries!

And what’s really great about this cake, is that it can be made in January! We always have access to lemons.  And blueberries are pretty well a staple year round as well these days.  Wouldn’t this cake be an amazing treat when it is gloomy and cold and miserable outside.  (Kinda like today, but with frigid temps!) This yellow hued, blueberry laden treat would make great muffins or a loaf on the most dismal of winter days.  The promise of sunshine and warmer days ahead.  The sky is still dark today, there is thundering rumbling in the background, and I have to have the lights on, the rooms are so dark.  But I have some sunshine on a plate, thanks to this cake!

If you make this Lemon Blueberry Basil Bundt Cake, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen