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: Aug. 8, 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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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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~Rachel~

	Cooking Level: Intermediate
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Reviewed: Jan. 12, 2008

This also works wonderfully with soy milk, either plain or vanilla flavor. And if you stir carefully, you won't get lavender colored batter.

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MSALLEYCAT

	Cooking Level: Expert
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Reviewed: Dec. 31, 2007

Good, but too sweet. I didn't like the lemon/blueberry combo all that much.

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Jenn

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: Oct. 21, 2007

Awsome!

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mustangirl


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Reviewed: Jul. 30, 2007

This recipe was a bit peculiar. The taste of the bread was decent, but it had a rather odd texture... it was very sponge-like and "springy." It wasn't horrible, but I don't think that I'll be making it again.

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gershwin_girl

	Cooking Level: Intermediate Home Town: Riceville, Tennessee, USA Living In: Chattanooga, Tennessee, USA
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Reviewed: Jul. 30, 2007

This was pretty good, my husband and I both loved the glaze but wished that the actual bread itself tasted more "lemony"

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krzylittlecara

	Cooking Level: Beginning Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jul. 26, 2007

I have made this bread before (posted pic) and it was really good! This recipe is almost the same as the Lemon Blueberry Bread on this site, which I have also made. It is nice to know that one lemon juiced is about 3 tbspns., and that you could reduce the salt to 1/2 a tsp. and it wouldn't hurt the chemistry of the recipe. Thanks for the post! ~Tan~

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opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: Jul. 26, 2007

very good. very sweet.

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KAREN DOWNES

	Cooking Level: Intermediate Living In: Buffalo, New York, USA
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Reviewed: Jul. 24, 2007

I was able to save on fat/sugar by doubling all ingredients except for eggs, of which I used only 3 total and sugar, of which I used 1 1/2 cups total, and making 2 loaves. I also omitted the glaze. It turned out both moist and sweet even with the cutbacks. I'd recommend to those having trouble with sinking blueberries to beat a longer time after the addition of each egg - it fluffs up the batter more and hold the berries in place.

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mommymeggy

	Cooking Level: Intermediate
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Reviewed: Jul. 19, 2007

This was pretty good. Maybe it's just me but it was a little too sour..the blueberries are already sour and the addition of the lemon just pushed it over the edge. I didn't have any problems with the blueberries sinking (I did coat them with flour). I used whole wheat pastry flour and replaced half of the butter with applesauce to make it healthier.

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RALWATTAR

	Cooking Level: Intermediate Living In: Dublin, Ohio, USA
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Reviewed: Jul. 15, 2007

This bread is wonderful! I followed the recipe exactly as written, except I used softened butter inst

Blueberry Lemon Bread

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SUESUE8

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Ocean Girl

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stubbi

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tb83

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Julia

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JScot90

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~Rachel~

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MSALLEYCAT

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Jenn

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mustangirl

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gershwin_girl

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krzylittlecara

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opal~/~dragonfly

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KAREN DOWNES

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mommymeggy

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RALWATTAR

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