Blueberry Lemon Spelt Loaf
Preparation time
Cooking time
Total time
A fruit loaf with a difference! This spelt bread is brimming with fresh berries, lemon and herbs; making it the perfect versatile bake for breakfast, lunch or a teatime treat!
Recipe type: Breakfast & Brunch
Cuisine: 60 minutes or less; Vegan
  • Dry Ingredients
  • 300g spelt flour
  • 2 tsp baking powder
  • Pinch of good salt
  • 1 tbsp poppy seeds
  • 1 tbsp fresh rosemary leaves, chopped
  • Zest of 1 unwaxed/organic lemon
  • 80g fresh blueberries
  • Wet Ingredients
  • 210ml unsweetened soy milk
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • ½ a banana, mashed
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Combine the soy milk and lemon juice in a jug and put to one side.
  3. Sift the spelt flour into a large mixing bowl and stir in the baking powder, salt, poppy seeds, rosemary, lemon zest and blueberries (being careful not to squash the berries).
  4. Using a fork, whisk together the soy milk, lemon juice, olive oil and mashed banana until you have a smooth mixture.
  5. Make a well in the middle of your flour mix and gently stir in the wet ingredients until all is combined.
  6. Pour into a parchment-lined or lightly oiled loaf tin and tap gently on a work surface to even out the mixture.
  7. Place on a middle shelf and cook for about 50 minutes, or until a skewer comes out clean.
  8. Once cooked, leave to cool in the tin and then turn out onto a wire rack. It will keep in the fridge for up to a week (or for longer, sliced, in the freezer).
Recipe by The Whole Ingredient at