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Blueberry and Lemon Cake

  • Total: 60 mins
  • Serves: 6


  • 2 cups of spelt flour (sieved)
  • 3⁄4 cup of coconut sugar
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 140g of blueberries
  • 170g Cocobella Natural Coconut Yoghurt
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 3 x egg replacement 
  • 2⁄3 cup of canola oil or coconut oil


  1. Preheat oven to 180 ̊c.
  2. Combine spelt flour, coconut sugar, baking powder and blueberries in a large mixing
  3. bowl. (Adding blueberries to the dry ingredients will help prevent the blueberries from
  4. falling to the bottom of the cake while baking).
  5. In a separate bowl, combine coconut yoghurt, lemon juice, lemon zest, egg replacement and canola oil. 
  6. Whisk to combine.
  7. Now add the wet ingredients to the dry ingredients and stir until combined, smooth with
  8. no lumps (except blueberries lumps!)
  9. Pour cake batter into a cake tin lined with baking paper.
  10. Bake in the oven for 30 -35 minutes or until a skewer is inserted and removed clean.
  11. Allow to cool in tin for 10 minutes before turning out onto a wire rack.

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