2 cups Spelt flour (sieved) 

¾ cup Coconut sugar 

1 tsp Baking powder 

1 tsp Cinnamon 

140g Blueberries 

170g Coconut yoghurt 

1 tsp Lemon juice 

1 tsp Lemon zest 

3 x Eggs 

⅔ cup Canola oil or Coconut oil


Preheat oven to 180 ̊c. 


Combine spelt flour, coconut sugar, baking powder and blueberries in a large mixing bowl. (Adding blueberries to the dry ingredients will help prevent the blueberries from falling to the bottom of the cake while baking). 


In a separate bowl, combine coconut yoghurt, lemon juice, lemon zest, eggs and canola oil. Whisk to combine. 


Now add the wet ingredients to the dry ingredients and stir until combined, smooth with no lumps (except blueberries lumps!) 


Pour cake batter into a cake tin lined with baking paper. Bake in the oven for 30 -35 minutes or until a skewer is inserted and removed clean. 


Allow to cool in tin for 10 minutes before turning out onto a wire rack.