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You are here: Home / Bread / Blueberry & Lemon Soda Bread – a quick & delicious teatime treat!

Blueberry & Lemon Soda Bread – a quick & delicious teatime treat!

Updated: 27th June 2025 · Published: 21st August 2017 

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Blueberry & Lemon Soda Bread Pinterest image.
Blueberry & Lemon Soda Bread @Fabfood4All

Blueberry & Lemon Soda Bread with the addition of wholemeal spelt flour this really is a healthy and delicious treat. No buttermilk needed, just milk and lemon juice!

Blueberry & Lemon Soda Bread cut & spread with butter on a board.

I love the combination of blueberries and lemon and I love soda bread so the other day I developed Blueberry & Lemon Soda Bread.

My first attempt tasted great when still warm but after it cooled down I realised that the texture was all wrong. I’d gone off piste and used eggs, yogurt and oil and no bicarbonate of soda just baking powder along with plain white flour, this made for a very claggy loaf.

So I went back to the drawing board determined to make this work as the flavour was spot on and the outer crust with the crunchy Demerera sugar was just delightful.

Blueberry & Lemon Soda Bread @Fabfood4All

For my second attempt I ditched the eggs, yogurt and oil and plumped for milk and lemon juice which is often used as an alternative to buttermilk.

I don’t actually like the flavour buttermilk gives to soda bread so always use the milk and lemon juice in its place. This worked really well as it boosted the lemon flavour provided by the lemon zest.

I also decided to use some spelt wholemeal flour to improve the texture and depth of flavour and put the bicarbonate of soda back in as this really gives soda bread it’s unique taste which was missing from my first attempt.

Blueberry & Lemon Soda Bread @Fabfood4All

I was really pleased with the final Blueberry & Lemon Soda Bread (as were my family) which is great served warm or cold and will last a couple of days stored in an airtight container.

Enjoy it with just butter or ply with jam or my Granny’s Quick Lemon Curd would go brilliantly, it really is a delicious and healthier treat for teatime or breakfast. If your children are still on summer break why not get them to make it, this recipe is so quick and easy to make!

Blueberry & Lemon Soda Bread @Fabfood4All

I do hope you try my delicious Blueberry & Lemon Soda Bread but if you need more fruity soda bread ideas you might like:

  • Apple & Pear Cider Spelt Soda Bread
  • Christmas Soda Bread 
  • Slow Cooker Tropical Soda Bread 
  • Blackberry & Apple Spelt Soda Bread

Blueberry & Lemon Soda Bread @Fabfood4All

I’m sure you’ll love my Blueberry & Lemon Soda Bread so do leave a comment and rating below when you make it. You can also share your images with me by tagging @FabFood4All on social media. I love seeing my recipes come to life!

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Blueberry & Lemon Soda Bread @Fabfood4All

Blueberry & Lemon Soda Bread @Fabfood4All
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Blueberry & Lemon Soda Bread

Blueberry & Lemon Soda Bread - with the addition of wholemeal spelt flour this really is a healthy and delicious treat.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 10
Author Camilla Hawkins

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

  • Preheat oven to 190ºC.
  • Prepare baking sheet by dusting with flour.
  • Stir the lemon juice into the milk then put aside.
  • Sieve the flours, baking powder and bicarbonate of soda into a large bowl (tipping the spelt husks that are left into the bowl).
  • Mix in the caster sugar, salt, lemon zest and frozen blueberries.
  • 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.
  • 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).
  • Cut a deep cross into the dough (going nearly all the way through but not quite) and then sprinkle the top with demerara sugar.
  • Bake in the oven for 30 – 35 minutes until the base sounds hollow when knocked.
  • Cool on a wire rack.
  • Serve warm or cold with butter (and jam or lemon curd if desired).
  • 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!

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Reader Interactions

Comments

  1. Mark Olson

    23/04/2021 at 7:45 pm

    I made this for me and my wife for breakfast this morning using our home grown blueberries. It is a little hassle converting to American measurements but well worth it. I don’t have spelt flour so I substituted seven grain flour. The dough seemed a little dry so I added more milk and probably got it a little too moist. It was still delicious. Some other combinations of fruit or berries and nuts would be good as well.

    Reply
    • Camilla

      24/04/2021 at 10:20 pm

      Excellent Mark, so glad you like the recipe. If you want to make really accurate bakes then I can’t recommend a set of scales more highly as cups of flour can vary in weight hugely depending on how they’re packed so that’s why I don’t have conversions on my blog as they just wouldn’t be accurate and I want my recipes to work for everyone who tries them:-)

      Reply
  2. Linda

    22/03/2020 at 10:54 pm

    I’m sorry but this came out tasting sour and like way too much baking soda. I measured carefully and mine turned out flat like a pancake. I’m glad it worked for some of you.

    Reply
    • Camilla

      22/03/2020 at 11:35 pm

      Hi Linda, I have just checked the recipe and I am so very sorry as there appear to be 2 typos for the baking powder and bicarbonate of soda, they should have said tsp and not tbsp. I feel terrible, please accept my sincerest apologies. I have corrected now.

      Reply
  3. Dawna T

    03/07/2019 at 12:01 pm

    This looks tasty! Can it be made gluten-free?

    Reply
    • Camilla

      04/07/2019 at 11:06 pm

      Hi Dawna, I asked a gluten free blogger friend of mine from Free From Fairy for a soda bread recipe which you might be able to adapt https://freefromfairy.com/gluten-free-soda-bread-cheese-sundried-tomato/

      Reply
  4. Maya Russell

    05/03/2018 at 6:23 am

    I can just imagine how nice it tastes with a bit of butter and a cup of tea. Mmm!

    Reply
    • Camilla

      05/03/2018 at 11:01 pm

      It is super lush with butter-)

      Reply
  5. Lucy

    30/08/2017 at 10:21 pm

    Mmm delicious! My lot love lemon and blueberries so I will have to give this a whirl. Thanks for linking to my recipe too.

    Reply
    • Camilla

      30/08/2017 at 11:51 pm

      Thanks Lucy, I’m sure you could make this into a slow cooker recipe too:-)

      Reply
  6. Choclette

    23/08/2017 at 2:51 pm

    Mmm, love a fruity soda bread and blueberry and lemon is a great combination. I tend to use kefir instead of buttermilk, but I’m surprised yoghurt didn’t work.

    Reply
    • Camilla

      23/08/2017 at 4:15 pm

      Thanks Choclette. I think it didn’t help that I used thick Greek yogurt so the mixture was too dry and dense along with just white flour so reverted back to a tried and tested formula:-)

      Reply

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