This was a delicious, easy cake to make. It turned out fairly moist but would have been moister had I not dredged the blueberries in extra flour. Next time I'll skip that step & just add the blueberries as is. I used fresh blueberries and almond extract cause I didn't have vanilla. And I also used buttermilk instead of plain old milk. It turned out great and I think I actually prefer the almond extract flavoring. I added a simple powdered sugar glaze of the warm cake and everyone thought it was delicious. Makes a nice cake presentation for a brunch. Definitely a keeper! Thanks!

Reviewed On: Aug. 8, 2009

I was a little nervous using lemon jello but to my surprise it turned out PERFECT! The taste was very good with only a subtle hint of lemon and plenty of blueberry flavor! The consistency was perfect too and it set up nicely...not runny at all. This is definitely a keeper and I didn't change a thing. Thanks for the recipe!

Reviewed On: Jul. 29, 2009

Loved this recipe! This recipe made 4 mini loaves and 1 regular size loaf for me. The only thing I did different was add 1 cup white sugar and 1 cup brown sugar and it turned out GREAT! It was sweet, moist and delicious... and everyone ate it up! UPDATE: I added a struessel topping before baking and it made it even more delicious! (1/2 cup flour, 1/2 oat meal, 1/2 cup chopped walnuts or pecans, 2 tsp. cinnamon, 1/2 cup brown sugar, 6 tbsp. butter. Mix all together and sprinkle on top of bread batter before baking).

Reviewed On: Jul. 29, 2009