NO ALTERATIONS FOR A HIGH ALTITUDE! So wonderful and moist. Was a great crowd pleaser at a family reuinion this summer!!

Really nice recipe. I used Orange instead of Lemon! Awesome recipe, Thank you for Sharing!

This si really moist and has a great flavor. I forgot to flour the blueberries and they fell to the bottom so next time I will do that. Love this recipe.

i love it so much!

This was a pretty good recipe! I thought the directions were a little confusing and there was alot of sugar added but the rest was very great.

I made this recipe today for my husband to take to work tomorrow. Although it was very easy to make, the loaf turned out rather flat; it was only about 2 inches thick! I will not make this recipe again.

I had a ton of blackcap raspberries, so I substituted them for the blueberries. Since I was making two loaves, I made 'buttermilk' using lemon (1 tbl. lemon juice to one cup milk) and an additonal tsp. of grated lemon zest to add to the lemon flavor. Also added vanilla extract. Here's a helpful hint to eliminate the berries falling to the bottom of the loaf: spread a small amount of batter in bottom of pan before mixing in the frozen berries. Then with a very gentle hand, mix the berries into the remaining batter, then spread in pan. It seemed to help a lot. Also topped with lemon glaze (is it obvious we like lemon ... a lot?)

I love lemon loaf, but I found this recipe not as "lemony" as I like (i like a strong lemon flavour). None-the-less, it's moist and blueberries are always good. To sweeten this recipe and give it a stronger lemon flavour I made a Lemon glaze from 1/4 cup icing sugar and the juice of half a lemon. Thanks for the recipe. =)

I made this as a dessert, and it turned out wonderfully. I followed the recipe exactly, except that I made a lemon-butter icing which I brushed on right after the bread came out of the oven. This made the top crispy and sweet. This bread was a huge hit, and I have been asked by my family to make it again.

Yum, yum! I tweaked this recipe quite a bit.. used lemon meringue parfait fat free yogurt instead of melted margarine. Had the usual quick bread texture, I think it was almost the same as adding butter in; maybe just not as crumbly. (even better... makes it easier to cut and eat.) Omitted lemon zest and used 1/2 tsp lemon extract instead. Also, I didnt even use blueberries- they're not in season over here, and I just wanted a nice lemon bread. Plus, I sprinkled sliced almonds on top just before baking. They ended up getting slightly toasted, which helped bring out their flavour. So easy to remove from pan too. It looked so beautiful, golden yellow- a wonderful recipe, I fell in love with it, I'm making it again!

Fantastic. I grated the lemon over the bowl for extra lemon flavor--making sure to catch seeds...it turned out wonderful and got great reviews. Also made another loaf with blueberries and raspberries...used frozen both times-which I highly recommend to keep the nice lemony color.

Flavor was a little bland and my blueberries sank even after coating them, which made for a terrible presentation, maybe frozen work better than fresh???

I used a brownie pan and wheat flour. They came out great like nice little blueberry bars. I used frozen berries didn't have any problems with them berries sinking.

Even though I dredged my blueberries with flour, they all sank to the bottom and the loaf stuck to the pan in places. I thought the bread was very good, and even without a glaze it was very lemony.

I loved the simplicity of this recipe! However, my blueberries didn't disperse evenly, they were all at the bottom of the bread. The bread was very moist though. Next time I will add the lemon and the glaze to the top for a little more flavor.

Blueberries and lemon really go well together. I like to top my loaf with a glaze made by mixing 1 tb lemon juice and 2 tb sugar. I brush it on the hot loaf and return it to the oven for 5 minutes.

I chose this recipe because it is less fattening, etc. Boy, was I surprised how good the taste is! I only changed 2 things. I added 1 Tbsp. instead of 2 tsp. lemon zest, and I added an icing to the top. It was 2 Tbsp. fresh lemon juice mixed into 1/4 c. sugar. Yum!