Reviewed: Sep. 13, 2002

This bread was quick and tasted good. It could have used a little more flavour so I made a lemon glaze and drizzled it over top of the bread and helped it out with the little bit of sweetness I was looking for.

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AGALL

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Reviewed: Jul. 9, 2002

Love this recipe -- the loaf came out picture perfect, moist, and delicious. I even altered the recipe (didn't happen to have butter or milk at the time) and used vegetable oil and water, and it still turned out great. Best of all, the blueberries were evenly dispersed through the loaf. Thanks for this keeper!

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ELBIEFISH

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Reviewed: Jul. 4, 2002

While the bread is delicious, the blueberries still sank to the bottom of the pan and the loaf stuck to the bottom of the pan. My husband and I used forks to eat the bread that stuck to the pan! Next time I'll try more flour on the berries and I will grease and line the pan with greased wax paper.

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JBS

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Reviewed: Jun. 26, 2002

This is wonderful. I used frozen blueberries and it worked well. Next time, I am going to try making it as muffins.

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ARANDYGAIL

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Reviewed: May 13, 2002

A great addition to a brunch menu. Love the lemon flavor with the blueberries--will definitely make this again!

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JESMORENO

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Reviewed: Jul. 12, 2001

Quick, wonderful recipe! I had added another 1/2 cup of blueberries that I didn't want to go to waste, and it was too much. Made the bread too chock full of blueberries - it was almost blue, and a little too heavy. GREAT taste though - will definitely make it again (just won't add more than a cup of blueberries!). Thanks for the recipe!

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