This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened didn't overmix. I did add 1 tbsp. of lemon juice to the milk to make it like buttermilk and I had to add a little more milk as the batter was a bit dry. I liked this it's like something you'd buy at Starbucks to go with your coffee. If I made this again I'd add a little vanilla and double the glaze. This is a very eye-pleasing loaf. Bakes up beautifully.
This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened didn't overmix. I did add 1 tbsp. of lemon juice to the milk to make it like buttermilk and I had to add a little more milk as the batter was a bit dry. I liked this it's like something you'd buy at Starbucks to go with your coffee. If I made this again I'd add a little vanilla and double the glaze. This is a very eye-pleasing loaf. Bakes up beautifully.
This was a big hit at Church, I had coffee hour and made all breads. I followed the recipe exactly. Good lemon flavor along with the blueberries. Wonderful!! This will be a permanent in my recipe box.
I would only recommend that if this bread is not going to be eaten within a day or so not putting the lemon glaze on top; it seemed to make the bread top a bit soggy. Over all though an absolutely fabulous bread wonderful flavor and I enjoy sharing it with everyone!
Had a huge bag of lemons and bags of frozen blueberries to use up. Made the Lemon Blueberry Bread from this site on Sunday and loved it. But, got curious to compare this recipe and I made it on Monday. Yummy...my new favorite lemon blueberry combination!! The extra blueberries and the sour cream makes this so moist. I like a more pronounced lemon flavor, so used 3 T of lemon juice and 2 T of lemon zest in the batter instead of whatever was produced by 1 lemon. Drizzling with lemon glaze is going to make this a perfect summer dessert...I can't wait to try it in a bundt pan this weekend.
This is wonderful--we loved the tangy combo of fresh lemon and blueberries and using sour cream makes it very moist. It also freezes well--I made 2 loaves one to eat right away one to freeze. Thanks for sharing!
Just wanted to say - if you want a strong lemon flavour zest the WHOLE lemon. That wasn't totally clear in the instructions. Use a medium sized lemon. TABLESPOON
This loaf is moist tangy and fresh tasting. The ingredient list is typical pantry fair and the preparation is both quick and easy. The resulting loaf is both aesthetically pleasing and quite appetizing. The fact that this recipe uses a mere 1/2 a stick of butter is a definite plus. I will be making this over and over again and enjoying it each and every time.
This was great - nice flavor. I made a double batch with one set of muffins and one loaf. The cupcakes took about 30 min to bake. It was delicious!
Where have you been all my life? I've tried so many others - only to be left unsatisfied! ThIS is the taste I have been seeking! So I made two! The second one I added some lemon rind to the batter and used some fresh blueberries (wow)! Then I made a thicker more icing-type drizzle to put on top of it all! My kids and husband claimed them as "imperfect" and therefore "must be eaten immediately to protect moms reputation" - so neither had time to cool completely and both are gone! I got one small piece of each........
Not really a fair review because I changed the recipe and used a brown sugar crumble on top instead of the lemon juice/confectioners' sugar topping. Overall I didn't care for the texture and the flavor was only OK.
