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Lemon Blueberry and Basil Bundt Cake

This moist, tender and bright lemon cake is filled with the bursting jammy goodness of fresh blueberries, and has the savoury sweet accent of freshly chopped basil.

Course Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10

Ingredients

  • 3/4 cup white granulated sugar
  • zest from 3-4 lemons
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 tbsp fresh chopped basil packed
  • 1 cup Greek yogurt or Skyr
  • 1/3 cup light brown sugar
  • 3 large eggs
  • 1/2 cup olive oil
  • 3/4 cup fresh blueberries that have been rinsed and dried

Glaze

  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk can use non-dairy milk

Instructions

Cake

  1. Preheat the oven to 350 degrees F.

  2. Grease a 6-7 cup bundt pan (you can also use a 9x5 loaf pan)  If you think the pan you are using may be too small, pour remaining batter into lined muffin tin.

  3. Combine the granulated sugar and lemon zest in a bowl and rub together well. Set aside to let the oils flavour the sugar.

  4. In a medium bowl, whisk together the flour, baking powder, and salt. Add the basil and toss to coat evenly with the flour.

  5. In another medium-sized bowl, whisk together the yogurt, lemon zest-white sugar, brown sugar, and eggs.
  6. Slowly whisk the dry ingredients into the wet ingredients.
  7. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated.

  8. Toss the blueberries in 1 tbsp of flour to coat well.

    Add the blueberries with the flour to the batter, and fold in gently. Feel free to save some to press into the top of the cake.

  9. Pour the batter into the prepared pan, and give it a gentle tap to get rid of any air bubbles.

    Bake for about 50-55 minutes, or until a cake tester placed in the center of the loaf comes out clean. The size of your pan will affect baking times. I often find I am baking this for a good 55-65 minutes. But start checking after 50 minutes.

    If you are baking these up as muffins, bake at 375F for 30 minutes, but start checking with a toothpick after 20 minutes.

  10. Once out of the oven, let it cool in the pan for 15 minutes, on a cooling rack.

Glaze

  1. To make the glaze, sift the powdered sugar into a medium bowl. Whisk in the lemon juice and the milk, and mix until smooth.
  2. Turn the cooled cake onto the side and tap gently to start loosening it. Remove the cake from the pan by placing the cooling rack over the top and gently turning it over. Place the cake on the cooling rack set over a wax paper or parchment lined baking sheet.
  3. Pour the glaze slowly over the cake

Recipe Notes

Because of the yogurt and olive oil, this is a liquid-y batter.  It will take it's time firming up in the oven.  But don't rush it, it will happen.

If you want to make the candied lemon peel and the lemon syrup, check out the original recipe HERE