Blueberry Raspberry Spelt Cake Blueberry Raspberry Spelt Cake

Author: Canadian Living

Quick to prepare, moist and delicious, this cake is great for snacking or as a special breakfast treat. Whole spelt flour is available in the health food section of most grocery stores, at bulk food stores or in natural food shops.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2007



Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.

In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.

In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).

Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store at room temperature for up to 2 days. Or wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional facts Per each of 12 servings: about

  • Sodium 166 mg
  • Protein 5 g
  • Calories 250.0
  • Total fat 12 g
  • Cholesterol 60 mg
  • Saturated fat 4 g
  • Total carbohydrate 32 g


  • Iron 4.0
  • Folate 11.0
  • Calcium 2.0
  • Vitamin A 6.0
  • Vitamin C 7.0
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Blueberry Raspberry Spelt Cake