Reviewed: Oct. 26, 2012

This recipe turned out pretty good and I omitted the glaze and still appreciated the recipe.

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Reviewed: Aug. 5, 2012

This was a lovely, delicious quick bread. The hint of lemon was perfect with the blueberries. A soft cake texture. Yummy stuff !

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 25, 2012

Pretty tasty, especially considering how quick and easy the recipe was. I ended up having to bake for 65-70 minutes, but then again I have a wonky oven. My one suggestion is to make a glaze, as I made one and it added to the bread considerably. I mixed confectioner's sugar with milk until I got a good consistency and squeezed in 1/4 of a fresh lemon. Highly recommended.

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draybelle

Cooking Level: Intermediate

Reviewed: Jun. 24, 2012

This was excellent. Made a glade with 2 T lemon juice and 1/4 powdered sugar which I put on during the last 10 minutes of baking.

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April

Cooking Level: Beginning

Reviewed: Apr. 1, 2012

WOW. This is fantastic (although a bit more like cake than bread). The taste and texture are perfect, with the lemon helping to subdue the sweetness a bit. Rather than a breakfast item, I'll probably make as for a snack cake or dessert bread, but make it I will!

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GrannyGamer

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

Reviewed: Jan. 30, 2012

I made this recipe with my oldest son. I didn't bother flouring the blueberries, we just tossed them in when we added the flour. We did make these a little different than the recipe asks--we combined all the wet ingredients, then the dry with the blueberries folded in with the flour. It was just easier that way. We got 12 smallish muffins out of one recipe. My son wanted to make them a little prettier so he sprinkled a quarter teaspoon of sugar over each muffin mound before baking. These turned out well but lacking in blueberries. I think next time we make this recipe we'll double the blueberries.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 20, 2010

my husbands favorite

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rene

Reviewed: Oct. 25, 2010

This bread is okay, but nothing spectacular. I used frozen blueberries instead of fresh, but still did the whole rolling berries in flour thing. I really wish I hadn't, because all the berries sank down to the bottom of the loaf, which looked awful and caused the bread to stick to the pan. I've never floured the berries before, and they never sink to the bottom, so I'd say that that tip is no good, at least for me. The flavor and texture of this bread were pretty good, but nothing spectacular. Thanks for sharing the recipe, but I won't be making this again.

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