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.
Preheat oven to 350 F (176C). Grease and flour an 8x4x2 loaf pan.
In a large bowl, whisk together flour, baking powder, soda, and salt. Set aside.
In a separate bowl whisk together eggs, yogurt, oil, syrup, vanilla extract, and juice and zest. Stir in the dry ingredients and whisk until mixed through.
Gently fold blueberries into batter.
Pour the batter into the greased and floured loaf pan. Bake 50 minutes or until a toothpick poked into the center comes out clean.
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 + ¾ cup white Spelt flour.