Reviewed: Sep. 27, 2006

This loaf is SO good. My husband eats almost the whole thing in one bit. Absolutly wonderful. I will definatly make this recipe again

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nalred

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Reviewed: Aug. 8, 2006

Excellent! Light, moist. Yum...

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Aug. 4, 2006

My toddler, and I liked this recipe. I actually thought it was a little too lemony. I might skip the glaze next time. I also had the same problem as others did with the blueberries falling to the bottom. It was still yummy though! Thanks!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 2, 2006

I used 1 cup of Splenda instead of the sugar (but still used real sugar for the glaze) and it turned out perfectly...so moist and flavorful. It is a dense cake, but it was delicious but does not rise much. Mine was maybe about 2 1/2 -3 inch. high in an 8 in. loaf pan.

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MalaK

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Reviewed: Jul. 23, 2006

This was an absolutely beautiful recipe! It turned out perfectly.... LOVE IT!

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glowworm

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Reviewed: Jul. 8, 2006

I've made this several times. It doesn't last very long in my house. This is a terrific bread

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MARIEBT

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 30, 2006

This is excellent!!I now know what to use all my frozen blueberries for.I read a few reviews on this and some said that there was not a lot of lemon flavour so I used 1 tbsp of lemon juice,a 1/2 tsp vanilla extract and 1/2 tsp of lemon extract.I also used vanilla milk instead of regular.It was just the right amount,very lemony and tasty.This is very moist and I will be making this often!

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LUUVBUNNY

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Apr. 26, 2006

I LOVED this bread!! I did use only 3/4 cup of sugar and a little more then one cup of blueberries. I also did not put the glaze on didn't feel it needed it. I will make this over and over again. Thanks Jessica

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 12, 2005

This was not the best blueberry lemon bread I have had. I really thought you would be able to taste the lemon more.

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1gr8ant

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Reviewed: Oct. 22, 2005

Very good. I used buttermilk instead of milk and it turned out extremely well.

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 28, 2005

Very good lemon bread. Very moist. It was not too sweet: the glaze on top was very tart. I dusted the berries with flour, but most of them still sank anyway.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2005

my 19 month old daughter loved this recipe and i thought it was quite tasty too:). we changed a few things according to other readers comments and to suit us, 1/2c sugar, 1&1/4 lemons, 1 egg 2 whites, 1c flour 1/2c oat flour,1/2 c soymilk, 2c blueberries and no glaze on top. it was sweet enough with the blueberries and half a cup sugar. we will be making these again and again:)

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rosie

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Reviewed: Aug. 8, 2005

I was a little disappointed with this recipe. My blueberries were all at the bottom (even after dusting them with flour and adding a little more flour to the batter) and it wasn't as lemony as I had hoped. I decreased the sugar to 3/4 C. and thought it was sweet enough. It looks really beautiful and baked up nicely.

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SHASIE

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Reviewed: Jun. 19, 2005

I thought this was a great recipe with the lemon/blueberry flavors coming through. I cut back on the sugar to somewhere btw. 1/2 and 3/4 cup (due to a sweetness complaint in another review) and added more blueberries (dusted w/flour). I also cut down the fat by using a little less butter and 1 egg and 2 egg whites. The cake was very fluffy and moist, not dense like a pound cake, which my husband and I loved. I didn't add the glaze b/c it didn't need it - it was SO good.

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AmyJane

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 15, 2005

This made a very light, moist, and flavorful bread. I will make it again!

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KIMBER6S

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Reviewed: May 27, 2005

This was so tasty! I made it for a family get together and it was a big hit. Everyone wanted the recipe.

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JINAE

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Reviewed: May 9, 2005

This is very good and tasty, but really sweet! I will make this again, but will use less sugar (Maybe 3/4c or 1/2 c instead of a cup). Also, I doubled the blueberries (to 2 cups and make sure to flour them first). I used frozen blueberries and it was fine. Added 1 tsp poppy seeds. Lastly, middle seemed soggy for regular sized loaf pan - maybe decrease temp to 325 and cook for 90 mins (?) When making muffins, cook at 350 degrees for about an hour. Made this for mother's day and everyone loved it - am eager to try it again with the alteration in sugar amount.

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Eva

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 24, 2005

I really enjoyed this bread. It was really moist, but it may have been a little bit too dense. The lemon flavour was just right, not too sour. It was good with the glaze, but is sweet enough to be served without it also.

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Dec. 27, 2004

This recipe was a delight! I made two of them for Christmas brunch and they went in a snap. The only thing I might consider doing next time is using confectioners sugar for the glaze for a smoother texture, (just a personal preference). The moistness and melding of flavors was sublime!

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Reviewer:

EAKE

Cooking Level: Professional

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Reviewed: Oct. 15, 2004

I loved this recipe so much I've banned myself from making it for a while. I didn't use the glaze because I didn't want the added sugar and it was still delicious. Perfect for breakfast on the run.

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