This Lemon Blueberry Basil Cake is a real treat. The moist tender Lemon Cake is layered with a sweet Blueberry Basil Filling then covered with a bright and tangy Lemon Buttercream. The Candied Lemon Slices and the Blueberry Flowers decorate the cake to reveal its flavors.
I love the flavor of lemon. When added to recipes, it adds a tangy brightness. To me the Lemon flavor is especially good in desserts, like this Lemon Cake. The cake is super moist and tender and with both Lemon Zest and Lemon Juice added, it is loaded with lemon flavor.
The Blueberry Basil filling is the perfect match to the bright lemon flavor in the cake. Blueberries are combined with Purple Basil to give them a slight herbaceous flavor, then cooked down until jammy.
Then this cake is coved with a smooth and creamy Lemon Buttercream Frosting then topped with candied lemon slices and the cuties little blueberry flowers.
Why You Will Love This Cake
- Flavor: These flavors are a match made in heaven. Lemon, Blueberry and basil are the perfect combination of flavors. Lemon is bright and tangy, while the blueberries add a bit of sweetness and the addition of purple basil adds a herbaceous flavor that will have them wondering “ what’s that flavor”.
- Texture: This cake has the perfect texture. It’s moist and tender and is the perfect base to those jammy blueberries. The lemon buttercream frosting adds the creaminess that brings it all together.
- Presentation: This cake is a real show stopper. Whether hosting a dinner party or celebrating a birthday, this is the perfect cake. The candied lemon slices and blueberry flowers reveal the flavors of the cake in a beautiful decorative way.
- Ease: This cake is easier to make than it looks. It does have a couple of steps but each step is simple.
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Ingredients Needed To Make This Cake
- Flour: All purpose flour is perfect.
- Baking Powder: This will allow the cake to rise and give it a light and airy texture,
- Salt: Salt is a flavor enhancer. It balances the sweetness while it intensifies the other flavors.
- Butter: I prefer to use unsalted butter so that I can control the salt content in my recipes.
- Avocado Oil: I prefer avocado oil due to its neutral taste and health benefits, but vegetable oil will work as well.
- Sugar: Granulated sugar is best for this. It is not only for sweetness but it also adds to the texture of the cake.
- Eggs: Eggs are the binder in the cake. It is best to keep them at room temperature so that they combine easily into the batter.
- Milk: Whole milk is best but 2% will work as well.
- Lemon Zest & Juice: You can zest your lemons by using a Microplane. They are inexpensive and do a great job. As for the lemon juice, fresh squeezed is always best. Using a Citrus Juicer is the best way to do this. It juices the lemons leaving the seeds behind.
- Vanilla Extract: I always opt for Pure Vanilla Extract.
- Blueberries: Fresh or frozen will do.
- Basil: I used Purple Basil but regular green basil will work as well.
- Corn Starch: This will allow your blueberries to thicken.
- Powdered Sugar: This will allow for a smooth and creamy frosting.
- Lemons: Thinly sliced, seeds removed.
- Fresh Blueberries: For decoration. To create the flower shape, make a zig zag cut around the center of each blueberry using a sharp knife. Pull apart and place on the cake.
Lemon Blueberry Basil Cake
Course: DessertDifficulty: MediumThe bright tanginess of the lemon combined with the sweet herbaceous flavor of the blueberry basil filling make this cake a delightful treat.
Ingredients
- For The Blueberry Basil Filling
4 Cups fresh or frozen blueberries
2 Tablespoons granulated sugar
Zest of 1 lemon
Juice of 1 lemon
1/4 Cup purple basil of traditional green basil finely chopped
2 Teaspoons corn starch
- For The Lemon Cake
3 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon salt
1/2 Cup unsalted butter at room temperature
1/2 Cup Avocado Oil or vegetable oil
1 3/4 Cup Granulated Sugar
3 Eggs at room temperature
1 Cup whole or 2% milk
1 Tablespoon lemon zest
1/2 Cup fresh squeezed lemon juice
2 Teaspoons Pure Vanilla Extract
- For The Lemon Buttercream
1 Cup unsalted butter at room temperature
3 1/2 – 4 Cups Powdered Sugar
Zest of 1 Lemon
Juice of 1 Lemon
2 Tablespoons milk
- For The Candied Lemons
3 – 4 Lemons thinly sliced
1 Cup granulated sugar
1 Cup Water
1/2 Cup fresh blueberries for decoration
Directions
- For The Candied Lemon Slices
- Place the sugar and water in a large frying pan set over medium low heat. Cook until sugar has dissolved. Add the lemon slices in a single layer and simmer for 20 minutes, flipping them after 10 minutes. Remove lemon slices from the pan and place them on a wire rack lined with parchment for several hours to cool and dry out.
- For The Blueberry Basil Filling
- Start by placing your blueberries in a small saucepan over medium heat. Add the granulated sugar, lemon zest, lemon juice and fresh chopped basil and cook until blueberries break down and release their juices, approximately 8 to 10 minutes. Remove 2 tablespoons of the blueberry juice and place it in a small bowl. Add the cornstarch to the blueberry juice and whisk to form a slurry. Pour the slurry into the saucepan and continue cooking until thickened. Remove from heat and allow to cool completely.
- For The Lemon Cake
- Preheat oven to 350º. Line the bottom of two 8” baking pans with parchment paper then spray with baking spray. Set to the side.
- To a large mixing bowl, whisk together the all purpose flour, baking powder and salt until combined. Set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment or in a large Mixing Bowl using a Hand Mixer, beat the softened butter, oil and sugar on medium speed until smooth, approximately 2 – 3 minutes. Add the eggs one at a time, mixing after each addition. Add the vanilla extract, lemon zest and lemon juice and continue mixing until combined.
- Alternately add the flour mixture and milk to the butter and oil mixture, starting and ending with the flour mixture and mix until just combined, being careful not to over mix.
- Evenly divide the batter between the two baking pans and place in the preheated oven. Bale for 25 to 30 minutes or until top is golden brown and toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- For The Lemon Buttercream Frosting
- To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar until smooth. Add the lemon zest and lemon juice and beat until incorporated. Add 1 tablespoon of milk and beat until smooth If needed add the additional tablespoon of milk and beat until silky. Place buttercream in a piping bag fitted with a circle tip. Set to the side.
- To Assemble:
- Place one layer of the cake in the center of a Cake Board. Pipe a thick bead of icing around the edge of the cake to form a barrier. Place a layer of blueberry basil filling in the center and spread to cover the cake. Place another layer of cake on top ( if making a three layer cake, read notes below). Cover the cake with the lemon buttercream and spread until entire cake is covered with a smooth layer of buttercream. Pipe several buttercream swirls on the top of the cake and decorate with the candied lemon slices and the blueberry flowers.
- Enjoy.
Notes
- This recipe is for a two layer cake. The cake pictured was a three layer cake so two batches of cake were made. There was an extra cake, but that ended up being a snack. To assemble, after second layer, repeat process. Add a bead of lemon buttercream around the edge of the cake. Fill the center with the blueberry basil filling then top with the third layer of cake.
