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Lemon Blueberry Basil Cake

  • Author: Garianne Gagliardi


Just a fun summertime cake




Lemon Blueberry Cake:
3 eggs, room temp
1/3 cup milk, room temp
2 tbsp fresh lemon juice
1 tbsp vanilla extract
1 ½ cups blueberries
2 tbsp flour
2 cups cake flour
1 ½ cups sugar
2 tsp baking powder
1 tsp salt
2 sticks unsalted butter, softened
2 tbsp fresh lemon zest

Lemon Buttercream:
2 sticks unsalted butter, softened
2 tsp vanilla extract
1/2 tsp salt
1 lemon, zested
4 tbsp lemon juice
6 cups powdered sugar
34 tbsp milk


Preheat oven to 350 F. Spray two 9-inch cake pans with non-stick spray and set aside. In a medium bowl whisk together eggs, milk, lemon juice, vanilla extract and set aside. In a separate bowl, toss blueberries with 2 tablespoons of flour until well coated and set aside for batter. Mix cake flour, sugar, baking powder, and salt until just combined. Add softened butter to flour mixture then eggs – should be nice and fluffy. Remove batter from mixer and gently fold in blueberries and lemon zest. Do not over mix.
Divide the batter evenly into cake tins. Bake for 20-25 minutes, or until a toothpick comes out of the cake clean. Let cakes cool completely before frosting layers.



– Trim uneven tops off cakes
– Make cakes ahead of time