Lemon and Blueberry Drizzle Cake
Print

Lemon and Blueberry Drizzle Cake

Recipe by Wrapped in Newspaper
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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

Directions

  • 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.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.