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Lemon and Blueberry Coconut Yoghurt Loaf


  • 300g spelt flour
  • 1 3/4 baking powder
  • 1/4 + 1/8 tsp baking soda
  • 3/4 cup natural sweetener
  • Zest of 1 large lemon
  • Pinch salt
  • 1/2 cup Cocobella Coconut Yoghurt
  • 1/4 cup coconut oil (melted)
  • 1/4 cup lemon juice
  • 1/2 tsp pure vanilla extract


  1. Prepare a loaf tin with baking paper and preheat oven to 170 degrees Celsius
  2. Place all dry ingredients into a large bowl and combine.
  3. In a separate bowl, whisk all the wet ingredients together.
  4. Pour wet ingredients into the dry mixture and combine well.
  5. Pour mixture into loaf tin and smooth the top.
  6. Place into the oven and bake for approx 50-55 mins or until a skewer comes out clean when inserted.
  7. Take out and cool for 10 mins before turning out onto a wire rack to cool completely.
  8. Top with Cocobella Vanilla Coconut Yoghurt and cover with fresh blueberries.

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