Comments on: Blueberry Lemon Bread Recipe

By: Diana. F. Baier

Diana. F. Baier — Wed, 14 Dec 2022 02:44:58 +0000

Love to use this for Christmas.

By: Lynne

Lynne — Wed, 06 Apr 2022 18:41:28 +0000

In reply to Karen Kandybski. Karen, I have not baked anything with Splenda, so am not familiar with it. If it the Splenda website has a Lemon Pound Cake that they've made with it then I don't see why it couldn't be used in this recipe. I am not sure how much Splenda you would substitute for the sugar, but I'm guessing they would tell you that on the package. I'd love to hear your feedback should you try it!

By: Lynne

Lynne — Wed, 06 Apr 2022 18:30:24 +0000

In reply to Nona T. Nona, thank you SO much! I am so very happy to hear that and really appreciate your feedback. Hugs!

By: Karen Kandybski

Karen Kandybski — Sat, 02 Apr 2022 14:16:28 +0000

can u make this with splenda. I’m a diabetic

By: Nona T

Nona T — Mon, 28 Mar 2022 07:01:45 +0000

In reply to Lanie Geronimo. Yes you can but drain the extra juice off so it doesn’t add too much moisture

By: Nona T

Nona T — Mon, 28 Mar 2022 06:59:58 +0000

This is a family favorite. I made a loaf for my daughter and gave her the recipe. She’s a great cook but isn’t a confident baker. This is her go to recipe. It’s always perfect, moist and flavorful.

By: Lynne

Lynne — Thu, 30 Dec 2021 16:01:18 +0000

In reply to Lanie Geronimo. Lanie, I am not familiar with those blueberries, but don't see why you couldn't use them. Just make sure to drain them if they're stored in water or juice because you don't want any excess moisture in the batter.

By: Lanie Geronimo

Lanie Geronimo — Wed, 16 Jun 2021 22:35:46 +0000

Can we use Philippine made canned premium filling made of first class wild blueberries? Fresh Blueberries are not much available in the Philippines.. Does the recipe changes? Thank u so much.

By: agreso

agreso — Thu, 31 Dec 2020 01:14:47 +0000

“To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.”

By: Lynne @ 365 Days of Baking

Lynne @ 365 Days of Baking — Tue, 10 Jan 2012 15:15:01 +0000

BRILLIANT, Chantelle!! I am SO sticking this tip next to my oven so that the next time I make something like this I don’t forget to do it!
Thank you, thank you, thank you!!!