Blueberry & Lemon Drizzle Cake

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 160°C. Grease and line a 2lb 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 50 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.

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