Lime Basil Blackberry Bundt Cake Recipe Cove Cake Design

Lime Basil Blackberry Bundt Cake Recipe

Lime Basil Blackberry Bundt Cake

Bundt Cakes

This Lime Basil Blackberry Bundt cake is a refreshing, delicious and easy recipe to make. Bundt cakes are so easy to make, require little decoration and serve a crowd…hence I always love making a bundt cake for weekend treats or family celebrations! There are various bundt tins on the market with different shapes but I particularly love my silicone one which makes this sharp mountainous style. The silicone makes it easy to release too.

Lime Basil Blackberry Flavour Combination

I have recently been experimenting with basil in some of my cake recipes, which was inspired by an incredible vanilla and basil ice-cream that I tasted in a gelateria in Lisbon a while ago. Basil pairs well with berries such as strawberries, but with blackberries in season just now I wanted to try it with this alternative and I thought the colour contrast would be quite visually appealing too. Lime and basil are another known flavour pairing and the lime gives this cake a flavoursome lift.

I have made this cake with just a simple lime syrup or also with a glace lime icing, either work well to give an added citrusy sweetness. This cake is the perfect afternoon or teatime treat. Not too sweet…and the flavour pairings will surely be a talking point for those who get to sample a piece!

Happy Baking!

Suzanne x

Lime Basil and Blackberry Bundt Cake Recipe

Ingredients for the cake:

  • 250g unsalted butter
  • 250g self-raising flour
  • 250g caster sugar
  • 3 medium free range eggs
  • Approx 10 large basil leaves (you can vary this depending on your preference for the basil flavour)
  • Pinch salt
  • 2-3 tbsp milk
  • Finely grated zest of 1 lime
  • 150g fresh blackberries
  • Rapeseed or other flavourless oil for greasing.

Ingredients for the syrup or glaze:

  • Juice of 1 lime
  • 50g caster sugar (for the syrup) or 150g icing sugar (for the glace icing)


    1. Preheat the oven to 160°C/320F.  Grease a bundt tin by brushing with a flavourless oil such as rapeseed oil.
    2. Put the caster sugar and basil leaves into a high speed blender and pulse or blend for a minute or two until the basil is incorporated into the sugar. The sugar begins to clump due to the moisture in the basil so you may need to stop and shake it around a bit. Any large pieces of basil that fail to get blended can be removed if preferred.
    3. Cream together the basil sugar with the butter, salt and lime zest in an electric mixer or by hand until light.
    4. Add the eggs one at a time, beating well after each addition.
    5. Add in the flour and mix on low speed until combined.
    6. Add a few tbsp of milk and mix again to a soft dropping consistency.
    7. Finally add the blackberries and give one last stir with the mixer. I like to do this to break up the blackberries slighly which creates nice little flecks and streaks of colour. You can of course do this as much as you like or indeed keep the blackberries fully whole by placing them into the cake batter once it is in the tin.
    8. Pour the mixture into the bundt tin and bake for 40-50 mins until the top of the cake is firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins before turning out onto a rack to cool completely.
    9. To make the syrup (optional): Add the lime juice and sugar to a pan and bring to the boil. Allow to simmer until reduced slightly. Pour over the bundt cake while the cake and syrup are still warm. It helps to insert a skewer into the cake in several places to create channels for the syrup to penetrate the cake.
    10. To make the glace icing (optional): The glace icing can be added as well as or instead of the syrup. Mix lime juice and icing sugar to get a consistency such that it is not too runny but will still drip down the side of the cake. You can add more lime juice or icing sugar as required. Pour or spoon over the cake when it is cool.

Lime Basil Blackberry Bundt Cake


Layer Cakes The Essential Collection Ebook Cove Cake Design

Layer Cakes Ebook Launch

Ebook cover

My First Ebook!

I am so excited to announce the launch of my first ebook, Layer Cakes – The Essential Collection on Wednesday 18th November 2020. My business very much started from a love of baking delicious layer cakes and importantly, experimenting with flavour combinations. My flavour profiles have been what has regularly drawn clients to choose my cakes for their weddings and celebrations. I am often asked about my flavour inspiration and the recipes I use, demonstrating a demand for ideas and quality recipes in the cake making community. Having shared recipes over the years on my blog, I always wanted to do something a little bit more, to arm people with the skills and inspiration to create cakes of taste. I wanted to write a book.

Why an Ebook?

Cake ingredients

My ultimate dream was to write a hardback book that would grace the shelves of bookshops the world over. I started to research this avenue only to discover many disheartening tales of rejection, loss of creative direction, and ultimately low returns for the years spent working on a book. I wanted to get my recipes to my followers and have control over what I produced. With the digital age an ebook was an obvious and simple choice as a starting point on my book writing journey.

What is Layer Cakes – The Essential Collection about?

Champagne elderflower rhubarb cake

I wanted to start my collection at the beginning. Layer Cakes – The Essential Collection is a collection of key recipes, tips and techniques that aims to enlighten and inspire amateur and professional cake makers alike to make layer cakes of flavour. I took the most common cake flavours, such as Vanilla, Chocolate, Lemon, Coconut, Coffee etc, and and provided ‘base’ cake recipes for each. These recipes are all suitable for layered cakes that are used in wedding and celebration cakes. A chapter on fillings such as jams, curds, caramels and icings/frostings allows readers to create fillings and icings from scratch. The book then provides a variety of flavour combinations using these cake and filling recipes, each with a twist on classics. Flavour pairings such as Vanilla Pear Macadamia, Chocolate Blackberry Bay and Coconut Black Sesame Passionfruit, are sure to spark interest. My ultimate hope is that readers will be inspired to create their own combinations too. I can’t wait to see what you make!

What If I Am A Baking Novice?

Eggs for baking

This book is for you too! I wanted my recipes to be attainable and relatively straightforward for all levels of baker. I have started the book with baking tips, techniques and essential equipment. In many instances I have provided alternatives for those who don’t want to invest in unusual or expensive tools or ingredients. I have given ideas on how to decorate with items such as flowers and other edibles. I have also included a step-by-step photographic guide for filling and icing a cake with buttercream icing.

What Recipes are Included in the Ebook?

Almond Matcha Raspberry Cake

This is the exciting bit! I worked hard on creating the recipes in the book to give achievable yet interesting cake flavours. There are a few classics such as Lemon Blackberry Lavender or Chocolate Pear Salted Caramel, but my favourites are Almond Matcha Raspberry, or the cover cake, Coconut Black Sesame Passionfruit. All cake flavours can be simplified if preferred, for example Lemon and Blackberry alone makes a wonderful combination. Or indeed I hope the base cake flavours and filling recipes allow readers to create their own flavour combinations.

Who Helped You With The Book?

Wedding cake

I am so grateful to a wonderful team of creatives who helped me pull this together. Firstly I took a course at Food Photography School earlier this year which gave me further skills and confidence to take my own photos for the book which I am so proud of. A few key photos in the book were also taken by the talented Claire Brown Photography who did my original branding work for me. I am so grateful to my sister, Emma Brady, a professional copyeditor, who worked so hard on editing my text. I was thrilled to work again with my wonderfully talented graphic designer, Natalie, from Keady Row, who ultimately brought the book to life. Natalie succeeded in creating an ebook that has the look of a glossy lifestyle magazine, and importantly has a style that is right on brand with Cove Cake Design. Finally I must thank my web developer Mick from Smudge Design who was on hand as always to assist in the website side of getting things done.

So How Do I Buy the Book?

Chocolate Blackberry Bay Cake

It’s easy! The book will be launched on Wednesday 18th November 2020 and will be for sale through my online shop. It is downloadable in pdf or epub format for reading on your preferred device. As a further incentive when you buy the ebook you will be entitled to exclusive access to my new private members Facebook group, Cove Cake Design Baking Club, where we can share our experiences with the recipes, give further tips, and ask and answer questions. Sign up to my mailing list at the top of the page to be notified of the launch to make sure you don’t miss out (and shh…to receive an exclusive mailing list member discount!).

Thank you so much for your interest in my cake recipes and support of my little business. I hope when you buy the book and try the recipes you will enjoy the process and results. Don’t forget to tag me on social media, @covecakedesign #ccdlayercakes so I can see and share your wonderful bakes!

Suzanne x

Suzanne Brday

Vibrant real wedding Cove Cake Design

Vibrant Real Wedding – Katie and Tom

Wedding car

I am so delighted to share this vibrant real wedding of Katie and Tom with you. This wedding just oozes personality, and on a winter’s day in the midst of a pandemic Katie and Tom’s fun, bright and joyous photographs by Kenneth O’Halloran are sure to bring a smile to anyone’s face.

Just married feeling

The Wedding

With their date falling just a day after increased restrictions were put in place in Ireland, Katie and Tom were undeterred, celebrating their wedding day within the regulations and making it a day to remember. They drove from the registry office in a vintage convertible, bedecked with flowers and colourful balloons, stopping to wave to friends and family en route.


The Reception

The reception was held in the contemporary surrounds of The Dylan Hotel in the heart of Dublin. Guests were seated on one elongated table, giving an intimate and sociable feel.

Vibrant wedding reception

Carly Horan Productions exquisitely styled the table with jewel toned linen, taper candles gold cutlery and unique charger plates. Vibrant flowers were arranged in a relaxed style in urns and smaller receptacles by Fleur Weddings. Some of the table setting items were hired from Gotcha Covered Events. I have to say I was blown away by the colour and individuality when I came to set up the cake!

Vibrant wedding place setting

The Cake

Katie and Tom chose a modern soft grey buttercream finish cake, with off-centre tiers and decorated with vibrant fresh flowers from Fleur Weddings. The flavour was Lemon Blueberry Coconut and reportedly went down a treat with guests!

Modern wedding cake Vibrant wedding cake

While the streets of Dublin were deserted, Katie and Tom’s vibrant real wedding shows that intimate celebrations can be just as much fun.

City wedding

The Team

Styling: Carly Horan Productions

Rentals: Gotcha Covered Events

Photography: Kenneth O’Halloran

Venue: The Dylan Hotel

Florals: Fleur Weddings


For more real weddings check out my real weddings and testimonials page.

Suzanne, x