Spelt Blueberry Lemon Breakfast Cake Recipe

Name: Spelt Blueberry Lemon Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 220 g wholegrain spelt flour; 1.5 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp fine sea salt; 120 g caster sugar; 1 large lemon lemon zest; 2 large eggs; 150 g plain full-fat yogurt; 80 ml light olive oil; 2 tbsp lemon juice; 1 tsp vanilla extract; 180 g fresh or frozen blueberries; 60 g icing sugar; 1 tbsp lemon juice

Wholegrain spelt, fresh blueberries, bright lemon zest.

Sliced spelt blueberry lemon breakfast cake with white lemon drizzle, fresh blueberries and zest on a wooden board

This cake works because spelt flour has a lower gluten tension than regular wheat, so the crumb stays soft without any risk of toughening – even if you overmix slightly.

Fresh or frozen blueberries both work here. Frozen ones sink a little less during baking, which gives you a more even distribution through the slice.

Lemon zest carries more fragrance than juice alone. I use the zest of a full lemon in the batter and a light lemon drizzle on top to keep the citrus flavour present in every bite.

The batter comes together in one bowl with a wooden spoon. No stand mixer, no creaming step that takes ten minutes.

Why You’ll Love This Recipe

One bowl, minimal washing up after baking.
Spelt flour gives a nutty, tender crumb naturally.
Lemon zest keeps each slice bright, not bland.
Stays moist for two days without drying out.

Folding fresh blueberries into wholegrain spelt batter in a ceramic bowl with a wooden spoon

Ingredient Notes

Wholegrain spelt flour: Spelt flour absorbs liquid slightly faster than plain wheat flour, so don’t leave the batter sitting long before baking. White spelt flour works too and gives a lighter texture.
Blueberries: Fresh blueberries hold their shape well. If using frozen, add them straight from the freezer without thawing to reduce excess moisture in the batter.
Lemon zest: Use an unwaxed lemon and zest it finely. The zest carries the fragrance; the juice alone won’t give the same result.
Plain yogurt: Full-fat Greek yogurt or plain yogurt both work. The acidity reacts with the baking soda to help the cake rise evenly. Dairy-free coconut yogurt is a reliable swap.
Light olive oil: Oil rather than butter keeps the crumb moist and the method simple. A neutral-flavoured sunflower oil is also fine.
Baking powder: Check it’s fresh – spelt batters are denser than standard wheat, so a spent baking powder will leave the cake flat. Replace if it’s been open more than six months.

Two slices of spelt blueberry lemon cake on a white plate beside a mug of black coffee and fresh blueberries

Print Recipe

Healthy

Spelt Blueberry Lemon Breakfast Cake

Difficulty: Easy Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Cooking Temp: 180 C Servings: 8 Estimated Cost: £ 1.40 Calories: 265

Best Season: Spring, Summer

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) D dairy-free adaptable H High Fiber V Vegetarian

Description

Spelt flour keeps the crumb tender without heaviness, while lemon zest and fresh blueberries give each slice clean, bright flavour. It bakes in one bowl and holds well for two days.

Instructions

Prepare

Heat the oven to 180 C / 355 F. Grease a 9-inch round cake tin and line the base with baking paper.
Toss the blueberries with 1 tsp of spelt flour in a small bowl and set aside.

Mix the batter

In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, salt, and sugar until combined.
Rub the lemon zest into the sugar with your fingertips for about 30 seconds until the mixture smells fragrant and looks slightly damp.
Add the eggs, yogurt, oil, lemon juice, and vanilla extract to the bowl. Stir with a wooden spoon until just combined - stop as soon as no dry flour streaks remain.
Fold in the flour-coated blueberries gently with three or four strokes, keeping them as whole as possible.

Bake

Pour the batter into the prepared tin and smooth the top lightly with the back of a spoon.
Bake on the centre shelf for 32 to 35 minutes, until the top is set and lightly golden and a skewer inserted into the centre comes out clean.
Remove from the oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool for at least 15 minutes before slicing.

Lemon drizzle (optional)

Whisk the sifted icing sugar and lemon juice together until smooth and pourable. Drizzle over the warm cake and let it set for 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 265kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Cholesterol 50mg17%
Sodium 210mg9%
Potassium 150mg5%
Total Carbohydrate 37g13%
Dietary Fiber 3g12%
Sugars 18g
Protein 6g12%

Vitamin A 120 IU
Vitamin C 5 mg
Calcium 75 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 1.5 mg
Vitamin K 3 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.2 mcg
Phosphorus 130 mg
Magnesium 30 mg
Zinc 1.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Add blueberries frozen if using from frozen - thawed berries make the batter watery.
Bake immediately after mixing - spelt flour absorbs liquid fast and the batter thickens.
Do not open the oven before 25 minutes or the cake may sink in the centre.
Rest on a wire rack for at least 15 minutes before slicing for a clean cut.
Use the zest of a full lemon for clear citrus flavour - half a lemon is not enough.

Keywords: spelt blueberry lemon breakfast cake, spelt flour breakfast cake, wholegrain blueberry cake, lemon blueberry spelt cake, easy spelt cake recipe

Equipment

9-inch round cake tin
large mixing bowl
wooden spoon
fine box grater or microplane
wire cooling rack
skewer or thin knife

Tips

Toss blueberries in 1 tsp of spelt flour before folding in to stop them sinking to the bottom.
Zest the lemon directly over the bowl to catch the fragrant oils released during zesting.
Mix the batter until just combined - a few flour streaks are fine and prevent a tough crumb.
Test doneness at 30 minutes by inserting a skewer into the centre; it should come out clean with no wet batter.
Cool the cake on a wire rack for at least 15 minutes before slicing so the crumb firms up properly.

Variations

Swap blueberries for raspberries and use orange zest instead of lemon for a warmer flavour.
Add 1 tsp of ground cardamom to the batter for a Scandinavian-style spiced version.
Stir 40 g of chopped walnuts into the batter for added texture and a richer, nuttier crumb.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days. The crumb stays moist because of the oil and yogurt.

For longer storage, refrigerate for up to 4 days. Bring individual slices back to room temperature for 20 minutes before eating, or warm briefly in a low oven at 150 C / 300 F for 5 minutes.

This cake freezes well. Wrap individual slices in baking paper, then place in a freezer bag. Freeze for up to 2 months and thaw overnight at room temperature.

Serving Suggestions

A slice works as a standalone breakfast with a cup of black coffee or lightly brewed tea. The lemon keeps it from feeling too heavy in the morning.

For a brunch spread, serve alongside plain Greek yogurt and a small pot of honey. The yogurt echoes what's already in the batter and ties the table together without extra effort.

If you're serving it as a light afternoon snack, a drizzle of lemon icing made from 60 g icing sugar and 1 tbsp lemon juice adds contrast without making it feel like a full dessert.

File under easy spelt cake recipe lemon blueberry spelt cake spelt blueberry lemon breakfast cake spelt flour breakfast cake wholegrain blueberry cake

Frequently Asked Questions

Expand All:

Why did my blueberries all sink to the bottom of the spelt breakfast cake?

This usually happens when the blueberries are wet or the batter is too thin. Toss them in a teaspoon of spelt flour before folding them in, and make sure frozen blueberries go in straight from the freezer without thawing.

Can I use white spelt flour instead of wholegrain spelt flour in this cake?

Yes, white spelt flour works and gives a slightly lighter, more open crumb. The nutty flavour will be a little milder but the texture stays tender.

How do I know when the spelt blueberry lemon cake is done baking?

Insert a skewer or thin knife into the centre at the 30-minute mark. It should come out clean with no wet batter clinging to it. The top will also look set and lightly golden at the edges.

Can I make this spelt breakfast cake dairy-free?

Replace the yogurt with an equal amount of dairy-free coconut yogurt or oat yogurt. Use a plant-based milk if you need to thin the batter slightly. The result is close to the original.

What pairs well with a slice of spelt blueberry lemon breakfast cake at brunch?

Plain Greek yogurt and a drizzle of honey work well alongside a slice. A pot of lightly brewed Earl Grey or a simple flat white keeps the lemon notes front and centre.

Can I freeze slices of this spelt blueberry lemon cake and for how long?

Wrap individual slices in baking paper and seal in a freezer bag. They keep well for up to 2 months. Thaw at room temperature overnight - the crumb stays soft and doesn't dry out.

Spelt Blueberry Lemon Breakfast Cake

Why You’ll Love This Recipe

Ingredient Notes

Spelt Blueberry Lemon Breakfast Cake

Description

Ingredients

Cake batter

Lemon drizzle (optional)