Today marks a very special and important day. Today is my 5th wedding anniversary! Five wonderful years filled with happiness, laughter, music, sharing, dancing, children, vacations, relaxing nights by the fire, and so much more. I feel so very blessed to be married to the most incredible man I’ve ever known.We were casual friends for many years before we dated then later came to find out that we both had huge crushes on each other forever! From friends, to dating, to marriage. Our life together is everything I’ve ever dreamed about when I thought about what I wanted my life to be. He was well worth the wait and I love the life we’re building together.
Momentous occasions deserve celebration and what better way to celebrate than with cake? Truth be told, this Lemon Basil Blueberry Swirl Cake contains absolutely nothing my husband likes. Nothing! He doesn’t care for blueberries and isn’t a big fan of lemon. If I put an herb in anything other than a savory meal, he thinks it’s weird. So imagine my surprise when he loved this cake! He actually ate the majority of it and I was just beside myself.
I love pairing fruit with basil and it can be done in so many creative ways. Lemon Lime Basil Shortbread Cookies are my favorite. And anyone who’s been reading Food Babbles for a while knows how I adore basil paired with strawberries. Remember when I did #BakeTogether with Abby Dodge & Sorbet “My Way” ? Probably not because that was two years ago and my very first time participating in Bake Together. But I made two different kinds of sorbet, one of which was Strawberry, White Peach & Fresh Basil Sorbet. Amazing! Ive never experienced such a fresh fruit flavor. It seems to heighten the flavor of any fruit I pair it with so basil with lemons and blueberries is a home run.
Here the basil is pulsed with the sugar so that every bit of it is incorporated into this citrus cake, similar to making Basil Pots de Creme with Balsamic Strawberry Reduction which is another one of my very favorite fruit and herb pairings! When you cut into this lovely fragrant cake, you’ll find a blueberry swirl throughout. Lemons and blueberries paired together is nothing new but the addition of basil certainly makes it something extra special.
One Year Ago: Chocolate Dipped Sponge Toffee
Lemon basil pound cake with a blueberry swirl through the center, perfect for dessert or an afternoon snack!
- 1 pint fresh blueberries
- 2 cup granulated sugar
- 10 large fresh basil leaves
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups plain whole-milk yogurt
- 6 extra-large eggs
- zest of 3 lemons
- 1 teaspoon pure vanilla extract
- 1 cup vegetable oil
- 1/3 cup lemon juice
- 1 cup confectioners' sugar
- 1 teaspoon lemon zest
- 2-3 tablespoons heavy cream
- In a food processor or blender, puree blueberries until smooth. Press through a fine mesh sieve into a small pot. Bring the puree to a boil then reduce to medium low and gently simmer, 15 minutes. Remove from heat and cool completely.
- Preheat oven to 350 degrees. Prepare a 10-cup bundt pan by spraying well with a nonstick baking spray containing flour. Set aside.
- Place sugar and basil leaves into a food processor. Pulse until basil leaves are fully incorporated into the sugar and sugar has turned green with no visible traces of leaves. Set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder and salt. Set aside.
- In a large bowl, whisk together yogurt, basil sugar, eggs, lemon zest, vanilla, vegetable oil and lemon juice.
- Spread half the batter into prepared bundt pan. Spoon cooled blueberry puree over the top and swirl gently with a knife. Top with remaining batter.
- Bake in preheated oven for 55-60 minutes or until a tester inserted into the center comes out clean.
- Remove cake from oven and cool in pan for 15 minutes then invert, removed from pan and cool completely on a wire rack.
- Mix together confectioners' sugar, lemon zest and heavy cream. Drizzle over cooled cake.
Adapted from Ina Garten
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Chocolate Matcha Swirl by Kim from Ninja Baking
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- The Spiced Life Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Noland
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