I followed the recipe, but decided to use 3 smaller-sized loaf pans (lightly buttered & floured) to bake. The total baking time was just under 35 minutes in a 350 oven. I'd increase the amount of blueberries next time (to a generous cup), to make a larger volume of batter. I had more than enough batter for 2 loaves, but the third was a little skimpy (that one came out early and tasted as good as it smells). The loaves are a beautiful golden brown, and nicely risen. I cooled the breads in the smaller pans for 10-15 minutes, and then unmolded to finish cooling on a rack. I was looking for tea bread recipes for an event, and this makes a great start. Thanks for sharing the recipe.

Reviewed On: Jun. 13, 2008