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Lighter lemon drizzle cake Lighter lemon drizzle cake

Lemon & Blueberry Drizzle Cake

Nutritionist and client services team member Roxanne shares her gluten and dairy-free take on the classic lemon drizzle cake 

Preheat oven to 160oC/320oF/Gas Mark 3


  • 250g spelt flour or gluten free flour 
  • 2 tsp baking powder 
  • Pinch of salt 
  • free range eggs 
  • 120 ml plantbased milk 
  • 160ml maple syrup or honey 
  • 60ml melted coconut oil 
  • Juice and zest of 2 freshly squeezed lemons 
  • 150g blueberries  

Optional drizzle topping 

  • 1 ½ lemons, juiced 
  • 85g icing sugar 


  • Preheat oven to 160C. Oil and line a 900g loaf tin with parchment paper.  
  • Beat eggs in a large bowl then add oil, syrup, milk and lemon zest and juice. Add the flour, baking powder and salt and stir together. 
  • In a small bowl, sprinkle blueberries with a teaspoon of flour. Gently fold these into the batter. Do not over mix once the blueberries are added.  
  • Pour the batter in to the loaf tin. Bake for 45-55 mins or until a skewer inserted into the middle of the cake comes out clean.  
  • While the cake is cooling, make the drizzle. Mix together the lemon juice and caster sugar. Prick the cake all over with a skewer or fork, then pour over the drizzle.  


Lighter lemon drizzle cake