A Slice of Summer: Lemon, Rosemary & Blueberry, Almond Cake w/ Rosemary Lemon Syrup

July 2013

If you could sample summer, what would it taste like? Would it be a slow sip of some tart lemonade from a frosty glass? Would it be bursting with the freshness only just-picked produce can bring? Would it stain your fingers and lips as you gleefully ate one after another? In baking for a summer night’s gathering, my concept was to contribute a cake that would taste like a slice of summer. This is the piece of July that emerged from my kitchen…

Lemon, Rosemary & Blueberry Almond Cake w/ Homemade Whipped Cream & Lemon Rosemary Simple Syrup (there’s a lot going on on here!)

Lemon Rosemary Cake

Lemon, Rosemary & Blueberry, Almond Cake (Gluten Free)
makes an 8-inch cake


3 large, organic  eggs, at room temperature, separated

1 cup pure cane sugar, divided

1/4 cup olive oil
1/8 teaspoon salt

2-3 sprigs of local rosemary, leaves chopped
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 teaspoon pure almond extract

1 cup organic almond meal (Bob’s Redmill)

1 cup fresh blueberries (plus more for serving/garnishing)


Preheat oven to 350 degrees F. Butter an 8-inch, springform cake pan.

In a large bowl, use an electric mixer to beat the egg whites to soft peaks.

Add 1/2 cup sugar and beat until the mixture holds stiff peaks.

In a separate large bowl, beat the olive oil, the remaining 1/2 cup sugar and salt.

Add the egg yolks 1 at a time.

Add the chopped rosemary, lemon juice, lemon zest and almond extract.

Add the almond meal and mix until just combined. Set aside.

Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture.

Gently fold in the blueberries.

Spread the batter into the prepared cake pan and bake for 40 to 45 minutes, until a toothpick inserted into the middle of the cake comes out clean.

Transfer to a wire rack and allow to cool before slicing.

Lemon Rosemary Simple Syrup

1 cup turbinado raw sugar
1/4 cup water
1/4 cup lemon juice
1 Tablespoon lemon zest
2 sprigs of fresh rosemary


In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally.

Remove the pan from the heat, add the rosemary and allow the syrup to cool, about 20 minutes. Continue to steep the rosemary up to an hour. Once steeped, remove the sprigs.

Lemon Rosemary Whipped Cream


1 cup local heavy cream
1 teaspoon pure vanilla extract
3-4 Tablespoons lemon rosemary simple syrup, to taste
3-4 Tablespoons bourbon, to taste


In a chilled bowl, use an electric mixer (with chilled blades) to beat the cream until soft peaks begin to form.

Add the remaining ingredients and continue to beat until the peaks hold.

Keep chilled until ready to serve.

To Serve

Spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Add a dollop of whipped cream, and drizzle the cake with additional syrup. Garnish with a small sprig of rosemary and blueberries.

This Post Has 7 Comments

  1. tessa

    but how many blueberries in the batter? I’m actually making this right now and am gonna wing it, but I’m just curious. 🙂

  2. tessabarber

    but how many blueberries in the batter? I’m actually making this right now and am gonna go with my gut feeling, but I’m still curious what you would do. 🙂

    1. withthegrains

      Oop! Good catch!! I will amend. One cup or whatever your gut decides. 🙂

      1. tessabarber

        This cake (& syrup) made my apartment smell THE BEST, and was really really good.

      2. withthegrains

        That’s wonderful news! I’m excited to play with that syrup in some cocktails. Glad the missing blueberry info didn’t stop you.

  3. Reggie Theisen

    can you substitue almond flour?

    1. Quelcy Kogel

      Yes, for sure. I use the two pretty interchangeably.

Leave a Reply