Prep Time: 45 minutes
Bake Time: 50-55 minutes
Cool Time: 40 minutes
Total Time: 2 hours; 20 minutes
This is such a beautiful cake and is so versatile in how you can serve it. It’s a delightful brunch treat that isn’t too sweet or heavy. It’s also a great cake for dessert and can be paired with an evening drink of Bourbon, Lemon, Rosemary, and Blueberries over ice.
I love fresh rosemary! I grow it in my garden every year because I love how it looks and smells. And the TASTE!!! Adding a mix of olive oil, garlic and rosemary to pretty much anything is so amazing. And if you plant enough it can last through a New York winter. My favorite things to use rosemary on are focaccia pizza and roasted chicken. But the idea of baking with rosemary was so intriguing to me.
As for the Bourbon Vanilla – I make my own. It’s so easy, fresh, and inexpensive. The best alcohols to use for vanilla is vodka or bourbon. Bourbon vanilla works wonderfully in this cake!
- 1 cup granulated sugar (sifted)
- 3 lemons – juiced and zested (approximately ½ cups of juice)
- 2-½ tablespoons chopped fresh rosemary
- 2 large eggs (room temperature)
- 1 cup nonfat Greek yogurt (room temperature)
- 1 tablespoon bourbon vanilla
- 1 cup extra virgin olive oil
- 2 cups multipurpose sifted flour; plus 2 teaspoons to coat blueberries
- ½ teaspoons salt
- 3 teaspoons baking powder
- ¾ cup fresh blueberries
- ¼ cup confectioners’ sugar for dusting
- 2 Rosemary sprigs
- Handful of blueberries
- Preheat your oven to 325F
- Prepare a 9” springform pan by greasing it with olive oil and a silicone brush.
- In one bowl, sift together the dry ingredients of flour, salt, and baking powder. Set aside
- In a separate bowl or stand mixer bowl, sift granulated sugar. Add lemon zest and fresh chopped rosemary. Mix together until well incorporated.
- Add lemon juice, eggs, yogurt, bourbon vanilla, and olive oil. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients. Don’t over mix – only mix until just combined.
- Take your ½ cup of fresh blueberries and coat them with 1 tablespoon of flour. This prevents the blueberries from sinking to bottom of the cake and you’ll instead have lovely blueberries throughout your cake. Fold the blueberries into your batter.
- Add your cake batter to your prepared pan and bake for 50-55 minutes and until a toothpick comes out of the cake clean.
- Allow the cake to cool completely on a wire rack for 40 minutes and then released from the springform pan.
- Dress the cake by sifting confectioners’ sugar on top. Add 2 sprigs of rosemary and dress with a handful of blueberries.
Enjoy with a Bourbon drink with fresh lemon, blueberries and rosemary!