Spelt Blueberry Lemon Breakfast Cake

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

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Cooking Method: Oven

Cuisine: European

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 1.40

Calories: 265

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), dairy-free adaptable, High Fiber, 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.

Ingredients

Cake batter

220 g wholegrain spelt flour (plus 1 tsp extra for tossing blueberries)
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 (unwaxed, finely zested)
2 large eggs (room temperature)
150 g plain full-fat yogurt (or dairy-free coconut yogurt)
80 ml light olive oil (or neutral sunflower oil)
2 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract
180 g fresh or frozen blueberries (if frozen, use straight from freezer)

Lemon drizzle (optional)

60 g icing sugar (sifted)
1 tbsp lemon juice (freshly squeezed)

Instructions

Prepare

1
Heat the oven to 180 C / 355 F. Grease a 9-inch round cake tin and line the base with baking paper.
2
Toss the blueberries with 1 tsp of spelt flour in a small bowl and set aside.

Mix the batter

3
In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, salt, and sugar until combined.
4
Rub the lemon zest into the sugar with your fingertips for about 30 seconds until the mixture smells fragrant and looks slightly damp.
5
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.
6
Fold in the flour-coated blueberries gently with three or four strokes, keeping them as whole as possible.

Bake

7
Pour the batter into the prepared tin and smooth the top lightly with the back of a spoon.
8
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.
9
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)

10
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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-lemon-breakfast-cake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!