1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan* with a piece of baking paper and lightly grease. Set aside.

2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the spelt flour with baking powder, baking soda, and a pinch of salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly. Transfer the batter to the prepared loaf pan, smooth out the top, and sprinkle with some sliced almonds. Bake the cake for about 75-85 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the surface browns a lot towards the end of the baking time, cover it with a piece of aluminum foil and continue baking.

3. Remove the cake from the oven and let it cool inside the baking pan for a few minutes, then lift it out of the pan with the baking parchment and let cool down completely on a wire rack. Dust with some confectioners’ sugar before serving if you like. A lemon sugar glaze is also nice here. (optional).