Lemon Blueberry Cake

Lemon Blueberry Cake Recipe

My summer dinner party dessert And what tastes more like summer than lemon and blueberry?

Last weekend we had someone over for dinner and I said I’d make a dessert. So I rummaged through cookbooks and looked for something that could please the tastebuds of all the guests.

Then I stumbled across a lemon blueberry cake and knew “this is the cake I want to bake today “. Besides, lemon cake is my dad’s favorite, which subconsciously influenced me.

Now the thing was that the cake didn’t quite fit my style of baking, so I modified it a bit. As a result, I made this cake without refined sugar (if you leave out the icing).

For flour I used spelt flour, because it is often easier for our stomach to digest and there are more nutrients in spelt flour than in wheat flour.

The preparation of this cake took about 10 minutes and was super easy. Here I have linked you to a video where you can see the process a little more vividly.


For the Lemon Blueberry Cake

  • 150 g softened butter

  • 160 g coconut blossom sugar

  • 2 organic lemons (2 tsp zest, 2 tbsp lemon juice)

  • 1 tsp vanilla extract or the pulp of 1 vanilla bean

  • 3 large eggs

  • 100 g spelt flour

  • ¾ tsp baking powder

  • 110 g ground almonds

  • 200 g blueberries

  • 70 g powdered sugar

  • Salt



  1. Preheat the oven to 180 °C (convection oven). Line a loaf pan (11 × 21 cm) with baking paper.

  2. Put the butter, sugar, lemon zest, 2 tablespoons lemon juice and vanilla extract in a bowl and mix on high speed for 3-4 minutes until pale yellow and fluffy.

  3. Continue mixing on medium speed and add the eggs one at a time while still mixing

  4. In three portions, add in the flour, backing powder, 1 strong pinch of salt and almonds.

  5. Fold in 150 g of blueberries by hand and pour the mixture into the prepared baking pan.

  6. Bake the cake in the oven for 15 minutes, then sprinkle evenly with the remaining blueberries (50g) and bake for another 15 minutes until golden brown.

  7. Cover loosely with aluminum foil and bake for another 25-30 minutes, until the cake is risen and cooked through. (Pierce with a knife: if it comes out clean, the cake is done)

  8. Let cool in the pan for 10 minutes. Remove and let cool completely on a wire rack.

  9. (Optional) For the frosting, mix 1 tablespoon in a bowl with the powdered sugar until smooth. Pour over the cake and spread.


For this recipe I used fresh blueberries but frozen blueberries would also work.

If the cake isn’t fully baked through after the time mentioned above, bake it for a little longer and check on it regularly.

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