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3.7 from 9 votes

Blueberry & Lemon Soda Bread

Blueberry & Lemon Soda Bread - with the addition of wholemeal spelt flour this really is a healthy and delicious treat.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 180 ml milk I used semi-skimmed
  • 1 tbsp lemon juice
  • 200 g plain flour
  • 150 g wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50 g sugar
  • ½ tsp salt
  • zest of 1 unwaxed lemon*
  • 90 g frozen blueberries
Topping
  • Demerara sugar for sprinkling

Instructions

    Cup of Yum
  1. Preheat oven to 190ºC.
  2. Prepare baking sheet by dusting with flour.
  3. Stir the lemon juice into the milk then put aside.
  4. Sieve the flours, baking powder and bicarbonate of soda into a large bowl (tipping the spelt husks that are left into the bowl).
  5. Mix in the caster sugar, salt, lemon zest and frozen blueberries.
  6. Add the curdled milk and mix to a dough with a fork then bring together with an oiled hand to form a ball of dough.
  7. Tip onto the baking tray and flatten to a circle measuring about 16 cm. (Speed is required to get this in the oven asap as the raising agents start working as soon as he liquid is added).
  8. Cut a deep cross into the dough (going nearly all the way through but not quite) and then sprinkle the top with demerara sugar.
  9. Bake in the oven for 30 – 35 minutes until the base sounds hollow when knocked.
  10. Cool on a wire rack.
  11. Serve warm or cold with butter (and jam or lemon curd if desired).
  12. Will keep for a couple of days in an airtight container.

Notes

  • *If you don’t have an unwaxed lemon you must wash the wax off as this is not meant for human consumption. I use a drop of washing up liquid, rub in well with a drop of warm water and then give it a scrub with my potato brush and rinse well. I think I got this tip from Michael van Stratton on a radio show (LBC) many years ago!