Comments on: Blueberry Lemon Loaf

By: MollyC

MollyC — Thu, 13 Jul 2023 12:34:37 +0000

This is delicious!
I didn’t have 2 cups of blueberries but it was still so good, next time I will add a few on top as suggested i just didn’t have enough…I also only buy 1% milk so that didn’t seem to be an issue either. I think the sour cream in this recipe sets it apart, along with the crumb topping! I too used fresh lemon juice in the icing instead of water…after only cooking for about 15 minutes I checked and it was really starting to brown so I lightly covered w foil for the next 40 minutes and took off for remaining time, which I think was an additional 10-15 minutes…I tested it a couple times not wanting to to get too brown..65 minutes is a long time to bake. Everyone wanted the recipe and I will also see how they do as a muffin!
Definitely a winner recipe!

By: Nannyro

Nannyro — Thu, 29 Jun 2023 20:26:03 +0000

I made this recipe and it’s been baking for 1 1/2 hours I hope it’s dine now

By: Scott

Scott — Tue, 23 May 2023 00:46:19 +0000

I have tried a lot of blueberry lemon bread/muffin recipes. And I can honestly say this is the very best of them. I think the reason is the use of sour cream. I have never included that in any recipe I tried. The bread was moist and bursting with blueberry and lemon flavor. I did use a trick you should include: take 2 TBSP of flour from your total amount and toss your blueberries in them before folding them in. It keeps the berries from sinking to the bottom and gives a nice uniformity of them throughout. Also, 1/2 TSP of good quality vanilla made it perfect. Thanks! This is just outstanding.

By: Amanda Rettke

Amanda Rettke — Thu, 18 May 2023 16:32:56 +0000

In reply to Kelly Burns. I love everything about this review

By: Nan Wakefield

Nan Wakefield — Thu, 18 May 2023 12:39:38 +0000

With the fresh lemon zest and plump blueberries this recipe tastes just like summer… and boy does it make great muffins too.
Thank you Amanda. I always look forward to your emails.
Nan
Jupiter, Florida

By: Kelly Burns

Kelly Burns — Thu, 18 May 2023 12:09:49 +0000

I made this yesterday and I loved it! I squeezed some blackberries in the batter just because I had them and I wanted to be fancy. Has anyone ever squeezed blackberries? Well, I felt like the episode of I Love Lucy when she was making wine with her feet. I would like to say I taste the blackberry flavor but I’m not sure I taste it enough to have stained my hands purple. 10/10 do not recommend that. But anyway, loved this cake. I put vanilla in the glaze but I think next time I’ll save some lemon juice for the glaze. I’ve been up since 5:45 waiting for a decent time to have a slice or three and that’s why I’m here writing this review. Trying to hold back.

By: Lori Gilbert

Lori Gilbert — Mon, 15 May 2023 19:02:58 +0000

Queen of taste tests here. When I saw it was compared to Costco’s lemon blueberry loaf I knew a taste test was in my future! Drumroll please… this recipe won! My family liked the crumb on this loaf better and they liked that it wasn’t as super sweet. Next time I will toss the blueberries with some flour to prevent them from all falling to the bottom. Also 65 mins was just a little too long for my oven. The loaf a was a little darker than I would have liked. And I added lemon oil to my glaze to up the lemon flavor. Next time I may try using lemon juice instead of water for the glaze recipe. It was a delicious treat and I will make it again!

By: Jerry

Jerry — Fri, 12 May 2023 15:48:33 +0000

I want to make this in a bundt cake ! Are there suggestions for that ?

I know I need 12 cups of batter – that would be about triple this recipe – thnx

By: Amanda Rettke

Amanda Rettke — Thu, 11 May 2023 12:54:58 +0000

In reply to Dawn. Yay!! So glad you liked it!

By: Dawn

Dawn — Thu, 11 May 2023 12:15:18 +0000

DELICIOUS! I followed the recipe exactly as written and turned out amazing. The crumble topping is my favorite part, but the cake is light and fluffy booming with blueberry flavor. This is definitely a keeper.