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

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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. 18, 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 instead of melted. I used frozen blueberries and they didn't sink. The tastes are so good together!

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Zany

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Reviewed: Jul. 5, 2007

VERY good recipe! I pretty much followed the recipe, but only used one tablespoon of lemon zest, and cooked it @ 325 degrees for 55-60 minutes. Tasted great! Next time I will try it without the glaze, it was pretty tart with it!

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armitagegirl82

Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

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Reviewed: Jul. 3, 2007

I didn't have a lemon, so I used 4 TBS of bottled lemon juice and 1 teaspoon of lemon extract. I also increased the butter to a full stick. It turned out absolutely delicious! The lemon flavor was just perfect.

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Cynthia

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 24, 2007

Turned out great! It was pretty sweet, so I omitted the glaze. I used a very large lemon and I think that might be key to getting a good lemon flavor. (You also get plenty of zest that way.)

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EMLIZMUE

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Reviewed: Jun. 17, 2007

This was excellent. Only thing I did different was I didn't melt the butter like it states in the ingredients section. I just used soft butter added the sugar till light and fluffy. I didn't change anything else. My blueberries didn't sink like some others. It was very thick and it only took mine 60 min in the oven. Everyone loved it.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2007

This was such a great combination of flavors. I followed the recipe exactly except that I only had 1 tablespoon of lemon zest. It still turned out great! Next time I'm going to bake it at a lower temperature (maybe 325F for 50 minutes) because it was a tad drier than I like. My blueberries did sink to the bottom despite the flour coating, but all I did was just flip over the bread and serve it that way.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: May 11, 2007

Deliscious although confusing when told to cream melted butter and sugar but turned out fabulous, easy and the rigth amount of tangy!

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F.C

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Reviewed: Apr. 15, 2007

Great cake/bread! It didn't blow my mind (or tastebuds) so I won't give it 5 stars, but it is very good. I decreased the sugar to 3/4 cup and it's just the right balance of sweet and tart. I used frozen blueberries and dredged them in flour, they did not sink. I left off the glaze.

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ROSE4JC2

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Reviewed: Mar. 19, 2007

I reduced the sugar to 3/4 cups as some suggested and still found this slightly to sweet. Maybe I'll reduce the sugar in the glaze also. All in all a greatly addictive cake!! Thanks for sharing!!

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SherronaMmmBaby

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Reviewed: Feb. 6, 2007

The flavor was excellent but I used frozen blueberries. They all sunk and so made it into an upside-down lemon/blueberry pound cake. (That's what I called it!) I will try again as the flavor was excellent.

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jan. 29, 2007

This recipe was delicious...I added slightly more lemon zest, since we love lemon in our house. I also used frozen blueberries, and they didn't sink at all. I baked mine in an 8x8 square pan and cut into squares. Very yummy snack!

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ashiesmama

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Reviewed: Oct. 8, 2006

Delicious recipe! Made exact recipe but skipped the glaze for the kids. We all loved it. Remember: you must use REAL lemon juice and zest for a true tasty lemon bread!

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