Mother's Day Lemon and Blueberry Loaf

This easy to make Lemon and Blueberry Loaf is both pretty and delicious, making it the perfect bake for Mother’s Day.

How to make a lemon and blueberry loaf

Recipe Information

  • Prep: 15 Minutes
  • Baking: 1 1/4 Hour


  • 175g Soft Butter
  • 500ml Greek Yoghurt (100ml for the cake; 400ml for serving)
  • 300g Lemon Curd (2 tbsp for the cake; remainder for serving)
  • 3 Eggs
  • Zest and Juice of 1 Lemon
  • 200g Self Raising Flour
  • 175g Caster Sugar
  • 200g Blueberries (100g for the cake; 100g for serving)
  • 140g Icing Sugar
  • Edible Flowers such as Primroses



  1. Preheat the oven to 160C/ 140C fan/ Gas 3
  2. Grease and line a 2lb loaf tin
  3. In a large mixing bowl add the butter, 100ml Greek yoghurt, 2 tbsp lemon curd, eggs, lemon zest, flour and caster sugar
  4. Mix well with either a mixer or wooden spoon until the mixture is well combined
  5. Pour half of the mixture into the loaf tin and spread out evenly
  6. Sprinkle 50g of the blueberries on top, then add the remaining mixture on top and scatter 50g of blueberries on top
  7. Bake for 1 hour 15 minutes until golden brown, and a skewer comes out clean after testing
  8. Let the loaf cool in the tin on a cooling rack, then place on a serving plate ready to ice
  9. Sift the icing sugar into a bowl and stir in the lemon juice to make a thick icing
  10. Spread over the cake and decorate with edible flowers
  11. Serve with Greek yoghurt and lemon curd

Leave a comment

All comments are moderated before being published