Lemon Blueberry Loaf Cake for Mother’s Day

By : Moiz Blogger | 0 Comments | On : 24/10/2026 | Category : Mother's Day Recipes

Lemon blueberry loaf cake is a bright, tender bake for a Mother’s Day brunch or afternoon tea. Fresh lemon zest adds fragrance, while blueberries bring bursts of fruit. The loaf uses a straightforward mixing method and can be baked a day ahead.

Recipe overview

Prep: 15 minutes | Bake: 50–60 minutes | Cool: 45 minutes | Total: about 2 hours | Serves: 10 slices | Pan: 9-by-5-inch loaf pan | Oven: 350°F (175°C).

Ingredients

For the loaf

• 1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for berries
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• Finely grated zest of 2 lemons
• 2 large eggs
• 1/2 cup (120 g) plain yogurt
• 1/2 cup (120 ml) neutral oil
• 1/4 cup (60 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (about 150 g) fresh or frozen blueberries

Optional lemon glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tablespoons fresh lemon juice

Allergens: Contains wheat, eggs and dairy.

How to make lemon blueberry loaf

1. Preheat and prepare. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang for lifting.
2. Combine dry ingredients. Whisk 1 3/4 cups flour, baking powder, baking soda and salt in a bowl.
3. Flavor the sugar. Rub lemon zest into sugar in a separate large bowl until fragrant. Whisk in eggs, yogurt, oil, lemon juice and vanilla.
4. Make batter. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing.
5. Coat blueberries. Toss blueberries with 1 tablespoon flour, then fold gently into the batter. Add frozen blueberries directly from frozen without thawing.
6. Bake. Spread batter evenly in the loaf pan. Bake for 50–60 minutes, checking after 45 minutes. A skewer inserted into the cake portion should come out clean or with a few moist crumbs, not wet batter. If the top browns early, tent loosely with foil.
7. Cool. Rest in the pan for 15 minutes, then transfer to a rack. Let cool fully before glazing or slicing.
8. Glaze. Whisk powdered sugar with enough lemon juice for a thick, pourable glaze. Drizzle over the cooled loaf and allow to set.

Tips for a tender loaf

• Measure flour accurately, ideally by weight.
• Use fresh lemon zest for the strongest citrus aroma.
• Do not overmix once flour is added.
• Use a standard 9-by-5-inch loaf pan; smaller pans may overflow.
• Check the center carefully because juicy berries can make a skewer look damp.

Variations

Without glaze

Skip the powdered sugar glaze and dust the cooled loaf lightly with powdered sugar, if desired.

With raspberries

Replace blueberries with raspberries, folding gently to avoid crushing them.

With poppy seeds

Add 1 tablespoon poppy seeds to the dry ingredients for a lemon-poppy variation.

Using frozen blueberries

Use berries straight from the freezer. Baking may take a few minutes longer.

Mother’s Day serving ideas

Serve with fresh fruit and tea or coffee. For a complete brunch, pair with strawberry cream cheese toast and banana oat pancakes. For another berry treat, see strawberry yogurt parfait.

Make-ahead and storage

Allow the loaf to cool completely before wrapping. Store unglazed cake in an airtight container at room temperature for up to 2 days in a cool environment, or refrigerate for 3–4 days. Freeze individual slices tightly wrapped for up to 2 months for best quality. If your kitchen is hot or humid, refrigerate promptly.

Frequently asked questions

Can I bake lemon blueberry loaf the day before Mother’s Day?

Yes. Cool completely, wrap well and add glaze shortly before serving.

Can I use frozen blueberries?

Yes. Do not thaw before folding into batter.

Why did my blueberries sink?

Very large berries or thin batter can cause sinking. Lightly coating berries in flour and using the correct pan size may help.

Why is my loaf dense?

Overmixing or adding excess flour can make the crumb heavy. Mix only until combined.

Can I make it without yogurt?

Plain sour cream can be used in the same quantity, though the flavor and texture may change slightly.

Editorial note

Original editorial baking guidance, not a claim of independent kitchen testing. Pan dimensions, oven and berry moisture affect baking time. Any featured photo is illustrative.