Lemon and Blueberry Drizzle Cake


Lemon and Blueberry Drizzle Cake

  • Prep Time 10m
  • Cook Time 40m
  • Servings 8


  •  175 g spelt flour
  •  100 g self-raising flour
  •  1 tsp baking powder
  •  Zest of 2 lemons
  •  1 Tbsp poppy seeds, optional
  •  100 ml vegetable oil
  •  160 ml water
  •  80 ml + 1 Tbsp maple syrup
  •  Juice of 4 lemons
  •  200 g blueberries
  •  80 g icing sugar


  • Preheat the oven to 180°C. Grease and line a medium loaf tin.
  • In a large mixing bowl, stir together the flours, baking powder, lemon zest, and poppy seeds, if using.
  • Add the vegetable oil, the water, and 80 millilitres of maple syrup and mix thoroughly.
  • Add the juice of 2 lemons and the blueberries and stir.
  • Pour the mixture into the tin, and bake for 35 to 40 minutes, until a skewer comes out clean.
  • Using a fork, prick the cake in several places.
  • Mix together the juice of 1 lemon and the remaining maple syrup and pour over the cake. Set aside to cool.
  • Sift the icing sugar into a bowl and add the remaining lemon juice, stirring until smooth. Drizzle over the cooled cake.
  • Store in an airtight tin.

Recipe Adapted From Wrapped in Newspaper