Delicious, tangy and refreshing...I had to omit the bacon for dietary reasons, used quartered Heritage red grapes and forgot the sunflower seeds. Just out of curiosity, I might make it again with the bacon and sunflower seeds, but I thought it was great without them!

Reviewed On: Nov. 12, 2011

Tweaked it a little based on the recommendations of another reviewer - eliminated the milk and reduced the sugar to 1/4 cup...DELICIOUS! Creamy, but still nice and tangy...an ideal combination. In fact it was so good I served it at a tree trimming party for 60 today and people were begging for the recipe! And, unfortunately, there was nothing left over for me to bring home...

Reviewed On: Dec. 14, 2010

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.

Reviewed On: Jun. 9, 2010