Reviewed: Nov. 13, 2009

I just made this recipe yesterday, didn't change a thing, and today everyone is raving over it. I'm not sure exactly how much lemon I used, but I zested 3 small lemons and the amount seemed perfect to my taste. I'll be making this often! Thanks for the great recipe!

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Marcella

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Reviewed: Nov. 8, 2009

Make sure you really dredge your berries so they don't sink. I ended up using 1 1/2 tablespoons on the berries and the second time around, turned out perfect!

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evildaveg

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Reviewed: Sep. 5, 2009

I think next time I will add more lemon zest not quite lemony enough for me. Otherwise great!

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Justina

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Reviewed: Aug. 9, 2009

Very very good! I followed the recipe just as written and the result was fantastic. I made a simple glaze by mixing some powdered sugar with milk and then squeezed the juice from 1/2 of the lemon that I zested into it. Poured this over the top after it sat out of oven for about 10 minutes. So fresh, not too sweet, perfect!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 4, 2009

Good flavor-lemon was just right for me, not tart.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 3, 2009

Yummy, dense quick bread. It had a lot of lemon flavor since I added extra lemon zest and a teaspoon or two of lemon juice to the recipe as well. to make it easier for me I melted the butter and that worked out fine too since I did not have time to wait for the butter to soften. We will make this again!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jul. 26, 2009

This is a great base recipe. I tweaked it a bit to my tastes: increased the flour to 1 3/4 cup, used white whole wheat flour, decreased the sugar to 3/4 cup and substituted buttermilk for the milk as well as added 1/2 tsp of baking soda to react with the buttermilk (this is enhanced if you let the batter sit for about 10 minutes). This makes a nice, thick yet fluffy batter into which you can gently fold the blueberries. I nearly doubled the blueberries with no sinking problems. I added the glaze on top .

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amanca

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jul. 25, 2009

This was great! I followed the recipe exactly & it was perfect! Used frozen blueberries & they ended up evenly throughout the whole bread. This makes a moist bread and that is not too sweet. Great recipe!

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LiserT2000

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Reviewed: Jul. 20, 2009

WOW! I had rave reviews from everyone who tried this. It was so easy and delicious.

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marcia.esq

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Reviewed: Jul. 7, 2009

I would give it a 5, but I had the same problem as others. I tried the hint of layering some of the batter, then adding the blueberry/batter, and even flouring the berries did not keep it all from sinking to the bottom. The taste however is very good. I added a light glaze of lemon juice and confectioner's sugar for a little extra sweet. My loaf was also a little short, but my loaf pan is large, so that could account for that. Can't wait to try some in the morning with coffee. Tastes good, just wish the blueberries hadn't sunk.

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annasmimi

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

One of my favorite loaf recipes so far!! Followed recipe exactly with amazing results. YUM!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 25, 2009

This bread is full of flavor and right amount of sweetness.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: May 14, 2009

I made this into muffins. They were very delicious although I also made a batch of these using raspberries instead of blueberries and they were even better.

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Diana

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Reviewed: Mar. 19, 2009

Nice texture with a light lemon taste. The lemon glaze is essential and adds a nice lemony finish. Next time I think I will add some lemon extract as another reviewer suggested, as the bottom layer, put in to prevent the blueberries from sinking, didn't have very much flavour to it.

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icookstuff

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Reviewed: Mar. 19, 2009

Made this recipe with minor changes and it came out great. I added a a tsp of lemon extract and a 1/2 tsp vanilla to the milk. I also glazed the top with a butter lemon confectioners sugar mixture as it was cooling. Otherwise no changes, the fresh blueberries didnt sink, although the loaf isn't very "deep" it might be a full loaf at 1.5 recipe.

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lct1275

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Reviewed: Mar. 13, 2009

This is the best blueberry bread I have *ever* had. Instead of 2 tsp lemon zest I added 1 tablespoon lemon zest and 1 tablespoon of lemon juice b/c I really like how the lemon and blueberry flavors compliment each other. Delicious!

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kim

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Reviewed: Jan. 18, 2009

Very yummy. I used the zest of two whole lemons, since we like it very lemony. It took an extra 15-20 minutes before it was done. Just like a giant delicious muffin. Oh, and no problems with berries sinking.

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Kim

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

This was excellent. I used a little more blueberries and lemon zest and a little lemon juice. It was gone quick at my house.

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Tonya

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Boulder, Colorado, USA

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Reviewed: Dec. 21, 2008

This was just the light airy cake I was looking for. The only trouble I had was the cooking time but it worked out in the end. I didn't have a zester so I left the lemon out. I also did as one reviewer suggested and put some of the mix (w/o blueberries) in the pan first then added the blueberries in the remaining mix and poured that in.

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