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Blueberry Lemon Balm Muffins & Calendula and Orange Cake: Delicious Herbal Recipes for Summer Series

Updated: Feb 26, 2021

Summer is such an awesome time to explore the taste of herbs in new and unique ways. Chop up a little basil and throw it in your salad; calendula petals are a great addition to omelettes; borage and lemon balm taste wonderful in fruit salads… The list goes on!

This month we thought we would share some of our favourite summer baking treats with you as all of these are best made using fresh herbs and fruit. Enjoy!

Blueberry Lemon Balm Muffins

There is nothing better than fresh blueberry muffins and lemon balm is a wonderful addition to these yummy muffins!


12 lemon balm leaves

1 cup superfine sugar

6 Tbsp. fresh lemon balm, minced

1 ½ cups fresh blueberries

2 cups all-purpose flour

2 tsp. baking powder

¾ cup granulated sugar

½ cup milk

1/3 cup light vegetable oil (sunflower, safflower etc.)

1 egg

Directions: Bury the 12 lemon balm leaves in the superfine sugar in a tightly closed container. Let stand overnight.

Combine minced lemon balm, and blueberries, in one bowl. Mix together flour, baking powder, and granulated sugar in another bowl. Whisk together milk, oil, and egg in a mixing bowl. Add flour mixture and stir until just blended. Fold in blueberry mixture. Divide batter into greased muffin tins. Sprinkle each muffin with a little of the lemon-scented superfine sugar.

Bake in a preheated 400F oven for 20-25 minutes or until golden. Remove muffins and cool on rack. Sprinkle lightly with additional lemon-scented superfine sugar before serving.

Calendula and Orange Cake

This sophisticated cake is sure to wow guests this summer. It tastes amazing!

Cake batter:

5 eggs

2 lemons, zest of, grated

1 orange, zest of, grated

1/2 cup plain yogurt

1/2 cup butter, softened to room temperature

1 1/2 cups granulated sugar

1 cup sour cream

3 cups all-purpose flour

2 teaspoons baking soda

1/2 cup calendula flowers, (petals only) chopped

Syrup topping

1/2 cup orange juice

1/4 cup Grand Marnier

1/4 cup lemon juice

1/4 cup granulated sugar

Preheat oven to 350 degrees F. Separate eggs and beat whites until they form stiff peaks. In spate bowl, cream butter and sugar together and add egg yolks, lemon rind, orange rind, sour cream and yogurt.

Blend till smooth. Sift dry ingredients together. Slowly add dry ingredients to butter mixture, mixing well. Gently fold in beaten egg whites and calendula petals. Butter and flour an angel food cake pan then pour in cake batter. Bake for 60 minute. Remove from oven and cool in pan 10 min, before removing to a cooling rack and allowing to cool completely.

Combine orange juice, Grand Marnier, lemon juice, and1/4 cup granulated sugar in a saucepan over a low heat. Bring to a boil, and then simmer for 3 minute. Pour hot syrup over cooled cake and garnish with calendula petals.

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