If a June night could talk, it would probably boast it invented romance. — Bern Williams
Oh sweet, sweet summer. I have missed you dearly. I have longed for you for months, and finally you are here, as glorious as I remember you to be.
Contrary to popular belief, it is not always warm and sunny in San Diego. We have our own variety of seasons, and often June falls into the “gloomy season”, but today the sun shone all day long, and I was able to catch my first glimpse of my best friend summer. I am giddy with excitement.
As a child, I spent every summer on an island in northern Minnesota. Summers there were all about water skiing, fishing, frog catching, and blueberry picking. As I got older I spent my summers working summer jobs in the Chicago area which meant stifling humidity, the smell of grass clippings, buzzing cicadas, and evening skies punctuated by lightning bugs. Now, as an adult, my summers revolve around ocean breezes, swaying palm trees, bike riding, backyard gardening, and outdoor concerts.
I think you can see why I love summer so much. Each of these scenarios, these moments of my personal history, hold specific sounds, smells, and feelings that are ingrained in my existence.
The feeling of stepping out into humid weather reminds me of eating cereal on the front steps of my parents house before a shift at the day camp I worked at.
The smell of fire takes me to cool days on the island when we stoked the wood burning sauna, steamed ourselves, then ran off the end of the dock into the cold lake when we couldn’t take the heat any more.
Sunscreen and fresh basil are the smells of my current summer life. Not to mention that exhausted feeling you get when you’ve been out in the sun and sand all day, then finally come inside and take off your bathing suit. I love that feeling.
To welcome the summer of 2015, I baked myself a blueberry basil bundt cake. I find that it’s the perfect combination of sentimentality and modernity. May this summer be as memorable, and magical as those that have preceded it.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup butter, softened
- 1⅔ cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup plain greek yogurt
- 2 tablespoons fresh basil, finely chopped
- 2 cups fresh blueberries, rinsed
- For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons lemon juice
- Preheat the oven to 350 degrees.
- Thoroughly grease and flour your bundt pan. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at at time, mixing well between each addition. Add vanilla.
- Turn mixer to low and add the flour mixture. Beat until well combined. Add greek yogurt and basil and mix until fully incorporated. Fold in blueberries.
- Pour batter into the prepared bundt pan and bake for 60-65 minutes until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes.
- Meanwhile, whisk together powdered sugar and lemon juice until smooth. Turn warm cake out of the pan and top with glaze immediately.
- Slice and enjoy!
Looking for more great blueberry recipes?