Reviewed: Sep. 30, 2009

This was a very good loaf but I made a few changes. I cut the sugar down to 2/3 cup, substituted 1/2 cup of the flour with whole wheat and used frozen instead of fresh blueberries. It was plenty sweet enough, whole wheat flour worked fine and frozen blueberries did not run as I added them right at the end and just stirred to mix. Although very tasty, the loaf did not rise much. I'm wondering if it would rise more using baking soda, and yogurt or sour milk instead of milk. I will try that when I make this loaf again.

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esty

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Reviewed: Aug. 17, 2009

Very Yummy!!! Excellent recipe!!!

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mpurvis

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Reviewed: Jul. 22, 2009

Excellent recipe. I added a little less sugar about 3/4 cup and a little more blueberries. The blueberries should be lightly floured before adding to the batter. This will prevent the colour from turning your cake purple and hold its shape. Thanks for this easy recipe!

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dalemaye

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Reviewed: Jul. 19, 2009

This was very good. I used 1/2c whole wheat plus 1 cup white flour and made the glaze out of powdered sugar instead of regular sugar. Will definitely make this again! Next time I'll try an even mix of whole wheat and white. Thanks for the great recipe!

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NDG1974

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Reviewed: Jul. 19, 2009

I followed this recipe exactly except I did not add the glaze. It was pretty good but not fantastic. For as much work as it was I don't think it was good enough to make very often but it was okay.

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

I'm rating my own finished results rather than the recipe here. I followed the recipe except left out the nuts because my hubby is allergic - added half a cup extra blueberries to make up for it. This resulted in a bit too overpowering, bit too blueberry-ish cake; I wouldn't recommend more berries but I think it's still good. I agree that the glaze is a bit overpowering. I only used maybe 75% of ours and it was still a lot. The entire cake was a little too pure sugary for my taste. If I were to do it again, I'd cut the sugar by at least 25%, maybe do a little brown sugar substitution, or maybe some apple sauce sub instead. But we liked it!

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SnowyTater

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Reviewed: Mar. 23, 2009

Very good lemon loaf! Mine turned out very dense, more like a pound cake. The lemon taste was excellent, and the blueberries were evenly distributed. I served it with Microwave Lemon Curd from this site.

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MontanaRed

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Reviewed: Feb. 27, 2009

WOW! really tasty! Used Meyer lemons. I also made lemon curd off this site and spread it on the bread. I love anything lemon and happened to have a bunch of Meyer lemons I needed to use. This is great with tea!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

Very nice. Blueberries were on sale, don't use them much. This was great. I used lime juice and lime zest instead of lemon however. Still great !!

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Jan. 28, 2009

Very Delicious! Definiteky a keeper in my recipe box. I brought into my office and it was gobbled up. I did add some extra lemon juice based on other reviews but that is just a personal preference.

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MichSam

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

This tasted good, but the blueberries fell to the bottom, even after flouring them. Hmmm..I wonder if there's another trick to keeping them in the bread instead of on the bottom.

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JMIX78

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Aug. 25, 2008

What a great treat with a cup of tea! The lemon is the perfect compliment with the blueberries.

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SUESUE8

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Jul. 22, 2008

WOW! I had some leftover lemon zest I wanted to use up so tried this recipe. It is absolutely delicious. Will definitely make again. Thanks!

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Ocean Girl

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Reviewed: Jul. 5, 2008

Great bread! Very easy to make and very tasty! Will definately make this again!

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stubbi

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Reviewed: Jun. 29, 2008

This bread is so good. I added an extra 1/2 lemon worth of lemon juice to the bread and a little extra lemon zest. I omitted the glaze for the top of the bread to cut back on some of the sugar and also because the bread is so good by itself that I don't think it really needs the glaze. Will make again :)

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tb83

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Reviewed: Apr. 7, 2008

Absolutely fantastic: I used the rind of a whole lemon in the batter, and it was just spectacular. It could stand a few more blueberries but 1 cup certainly distributed through the whole loaf. I also doubled the glaze. This loaf is so fresh and light!

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 4, 2008

Tastes great easy to make I didn't have the problem with the blueberries they all stayed suspended in the bread I used fresh blueberries instead of frozen and pecans instead of walnuts but that's just my personal preference. great recipe

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JScot90

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Feb. 16, 2008

This recipe was wonderful! I followed the directions and it turned out perfect, the people at my church loved it! It wasn't too sweet or too sour, it probably could have used another tablespoon of lemon juice. I also would add another half cup or 1 cup of blueberries next time. For the glaze, I used Xylitol, which is a suger substitute that is good for the teeth and tastes just like suger, only a little sweeter. Thanks for the recipe! =D

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