This moist and rich Lemon Blueberry Pound Cake filled with fresh blueberries is just AMAZING! It melts in your mouth and is full of refreshing delicious flavors. Healthy and without refined sugars it's the perfect guilt-free treat.
As a measure I used UScup (240ml).
Store the leftover cake at room temperature for 4 days or freeze for up to 3 months.
***To get the best moist and tender cake, use flour combo: 1 cup whole grain Spelt flour + 3/4 cup white Spelt flour.