Comments on: Lemon Blueberry Bread

By: John Hill

John Hill — Mon, 29 Apr 2024 00:13:27 +0000

Made the lemon blueberry bread today and made one with blackberries I like the blueberry one better its almost gone

By: Catherine

Catherine — Sun, 28 Apr 2024 13:15:52 +0000

In reply to Michelle. I suggest rehydrate the dried fruit in warm water to plump the fruit up. Drain water and add to the batter.

By: Lisa Mullins

Lisa Mullins — Sun, 31 Mar 2024 14:19:35 +0000

Can you use flax eggs instead of eggs?

By: Jacqi

Jacqi — Fri, 23 Feb 2024 20:38:53 +0000

I have been making this recipe for years, mostly because I love the moist texture with the blueberries and the protein from the yoghurt. My husband loves it, my other relatives do as well and have requested it for family gatherings. Absolutely delicious and easy to make!

By: Cindy Watson

Cindy Watson — Sat, 17 Feb 2024 17:10:16 +0000

wow a fabulous recipe! I used 1 cup organic white flour and 1/2 cup of walnut flour and 1 cup of avocado oil also organic coconut sugar in cupcake tins. All according to the recipe. I noticed the importance to letting them cool completing before removing papers. I was going to freeze for later but are just about gone they are so so good ! And good for you!

By: Stacy Popham

Stacy Popham — Wed, 07 Feb 2024 01:05:32 +0000

In reply to Lynn Olszewski.

If your lemon blueberry bread takes longer to bake, here’s what to try:
Verify Oven Temperature: Use an oven thermometer to check if your oven’s temperature matches the setting.
Test Doneness: Poke the center with a toothpick. If it comes out clean, the bread’s ready.
Adjust Baking Time: Ovens vary, so you may need to bake longer, especially with the added moisture from blueberries. If the top gets too brown, cover it with foil.
Different ovens and juicy blueberries often mean adjusting bake times. No worries, just keep an eye on it!