Are you looking for a super moist spelt cake that will stay fresh for days? Then this spelt lemon blueberry yoghurt cake recipe is the one. Made with white spelt flour but you could use the flour of your choice, ground almonds, Greek yoghurt, lemon, eggs, vanilla, butter, sugar, a little honey, fresh or frozen blueberries and a drizzle of blueberry frosting for decoration. I fell in love with this moist lemon blueberry cake spelt flour recipe after my very first bake. I made this large bundt cake (10/12 pieces) and enjoyed it for many days with my coffee.
What makes this bundt cake super moist? There are a few ingredients that add to making this spelt recipe moist. Firstly the Greek yoghurt, adding in the ground almonds and the blueberries.
I don't have a bundt tin can I still make this? Yes, use a 23cm (9inch) round springform cake or 2 small loaf tins or even a 23cm square cake tin, you may need to adjust the baking time to about 40 mins for both this size and the round tin.
- Spelt Flour – 265g (just under 2 cups)
- Ground Almonds – 50g (1/2 cup)
- Baking Powder – 2 tsp
- Baking soda – 1/2 tsp
- Salt – 1/2 tsp
- Caster sugar – 250g (1 cups)
- Softened Unsalted butter – 250g (2 sticks)
- Large Eggs - 3
- Vanilla Extract – 1 tsp
- Fresh Lemon Juice - whole lemon about 1/2 cup
- Lemon zest - whole lemon about 2 tsp
- Honey – 22ml (1 tbsp)
- Greek Yoghurt – 250g (1 cup)
- Fresh or frozen blueberries – 250g (2 cups)
Blueberry Drizzle Icing (optional)
- Defrosted or fresh blueberries – 50g (1/4 cup)
- Water – 2 tsp
- White sugar – 2 tbsp
- Sifted Icing sugar – 375g (1.5 cups)
- Lemon juice – 1/2 tsp
PREPARE: preheat oven 170˚C, 325˚F, Gas 5 and grease bundt tin with shortening or softened butter. Whisk dry ingredients spelt flour, cornflour, ground almonds, salt, baking powder and baking soda set aside. Mix Greek yoghurt and lemon zest and juice.
WHIP butter and sugar, then add in vanilla and mix to combine
ADD eggs in one at a time, it is best to crack into a separate vessel to check for any imperfections. Add in the vanilla extract and honey and combine.
ADD prepared flour mix and pour over liquid until just combined. This style of cake you do not want to add any extra air into the batter.
FOLD the berries in with a spatula then spoon into prepare bundt tin and tap the tin on the bench a few times to release any air bubbles.
BAKE 55 to 60 minutes. Check at 35 minutes and cover with foil if the top looks like it is already golden brown.
ICING heat blueberries with a little water and sugar to make a syrup and squish with a spoon as they are heating and getting soft. Cool slightly then using a sieve sitting on top of a medium bowl add the berries to a sieve to catch the fruit and mash the berries to release their juice without their skins. Sift icing sugar into a bowl, with lemon juice. Add blueberry juice and milk a little at a time. The texture should be like thick pour custard. If a little runny add more icing sugar, if thick, add more lemon or blueberry juice. It is usually determined by eye, depending how juicy your blueberries were to start with and whether you used fresh or frozen.
COOL for 10 minutes on a damp cloth and gently loosen the sides with a knife or plastic spatula. Then invert to flip out the cake on a flat cake plate or stand and cool for at least an hour.
DUST with icing sugar and then add blueberry drizzle. Store in a sealed container in the fridge for 4-5 days. If your kitchen is not too warm this will be okay on the kitchen bench in a sealed container. Also you could freeze the cake for up to three months.
Sue Maree P Baking Tips
- GREEK YOGHURT – swap out for soured cream instead or soured milk, 1 cup milk plus 1 tbsp lemon juice or white vinegar.
- BUNDT TIN – no bundt tin you could make this cake in a 23cm round tin instead.