Blueberry + Lemon Cake

Updated: Dec 16, 2019


2 cups Spelt flour (sieved)

3/4 cup Coconut sugar

1 tsp Baking powder

1 tsp Cinnamon

140g Blueberries

170g Coconut yoghurt

1 tsp Lemon juice

1 tsp Lemon zest

2 x Eggs

2/3 cup Canola or Coconut oil


Preheat oven to 180˚c.

Combine spelt flour, coconut sugar, baking powder, cinnamon and blueberries in a large mixing bowl.

In a separate bowl, combine coconut yoghurt, lemon juice, lemon zest, eggs and oil. Whisk together until smooth.

Add wet ingredients to dry ingredients and mix through until all incorporated.

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

*always toss the blueberries through flour to prevent them from falling to the bottom of the cake.

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