This is a fruit bread with a difference! This spelt loaf is brimming with fresh berries, lemon, and herbs; making it the perfect versatile bake for breakfast, lunch or a teatime treat! You can enjoy it multiple ways: fresh out of the oven, as a sandwich bread, or toasted with your favorite jam spread on top.

Blueberry Lemon Spelt Loaf [Vegan]



For the Dry Ingredients:

  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • Pinch of good salt
  • 1 tablespoon poppy seeds
  • 1 tablespoon fresh rosemary leaves, chopped
  • Zest of 1 unwaxed/organic lemon
  • 1/2 cup fresh blueberries

For the Wet Ingredients: 

  • 7.1 ounces unsweetened soy milk
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2 a banana, mashed


  1. Heat the oven to 350°F.
  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. Be careful not to squash the berries.
  4. Using a fork, whisk together the soy milk, lemon juice, olive oil, and mashed banana in a bowl, 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).

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  • Spelt