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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Reviewer:

GrannyGamer

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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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Reviewer:

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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Reviewer:

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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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Oct. 7, 2010

Very good! I drizzle a lemon poppyseed glaze over the bread and it makes it even more fantastic!

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Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Sep. 25, 2010

Excellent texture. Lovely flavour. I made individual cakes for a dessert and served them with lemon ice cream and fresh cream.....yum.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Sep. 17, 2010

This bread was really good. I was skeptical about only using lemon zest (i LOVE lemon) but it was plenty! Yummy and will make again during blueberry season!

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Reviewer:

Foreverme123

Cooking Level: Beginning

Reviewed: Aug. 15, 2010

i thought this was a good recipe.i didn't have a lemon so i used lemon juice in place of rind..and i added 1/2 tes vanilla.i use 1 1/2 cup blueberries.it was too many 1 cup is definitly enough..i had more berries then cake..i did use 1 tab sugar 1/2 tab lemon juice.for a glaze on top 4min before bread was done ..it turned out good.will make the recipe again..only reason i give this a 4 star,is i find loaf too small..i would either use smaller pan or double the recipe..

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Reviewer:

wanda

Reviewed: Jul. 27, 2010

This bread was fantastic!! I used blueberries, raspberries, and blackberries--all wild, and I made the glaze that another reviewer suggested. A friend told me that he would "buy this bread by the loaf". I'm baking 2 more loaves right now!!

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Reviewer:

Shawna

Reviewed: Jul. 21, 2010

Yummy> I didn't have a fresh lemon so I used lemon concentrate instead if the lemon peel. I only used 3/4 sugar and added a lemon glze on top (lemon juice and powdered sugar.) I used one egg and two egg whites. I melted about three tablespoons of butter, and then added low fat sour cream to make up the 1/3 cup butter called for. Also used half whole wheat and half white flour. My kids and husband really liked it.

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