Reviewed: Oct. 8, 2004

This is delicious enough for dessert.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 2004

I made this just as written. It was so good I almost ate the whole thing. Delicious

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YELLOW6

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Reviewed: Aug. 30, 2004

I didn't have a fresh lemon so I used 2 tablespoons bottled juice. Probably would've been much better with fresh. (Not enough lemon flavor for me). I also didn't have any lemon zest. It was still very good. I only used 2 tablespoons of sugar for the glaze. I will definitley try making this again with a fresh lemon.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2004

Great recipe. The tartness of the lemon zest/juice and blueberries went incredibly well with the rich cake and light lemon sugar glaze. I used this recipe for three small loaf pan cakes. If you are using the small pans, decrease the oven temperature about 25 degrees and check for doneness well before an hour rolls by. Thanks for a fabulous recipe Jessica!

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MOSCHOPDINES

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Reviewed: Aug. 10, 2004

Made this bread and everyone in the house loved it! I didn't change anything in the recipe and it came out moist and very flavorful. Will make again very soon.

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MEESCH70

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Reviewed: Jun. 6, 2004

This bread is wonderful just the way it is! I made sure my cup of blueberries was "heaping", but made no other changes. It was served to roars of approvals & recipe requests.

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PAMVA

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Reviewed: Apr. 6, 2004

This is a scrumptious recipe! Who would have thought blueberries and lemon. Everyone I give it to can't believe how they go together.

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LORI79

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Reviewed: Aug. 28, 2003

Very good, quick to make.

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BB34

Cooking Level: Expert

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Reviewed: Mar. 2, 2003

Too lemony and questionable texture. Dog ate all but 1/2 slice.

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ZEPHYRLILY

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Reviewed: Feb. 21, 2003

Last Christmas my husband brought home some fresh blueberries from work that didn't get eaten. I looked for a recipe for blueberries and found this one. It has been a huge hit with everyone who has tasted it! It's also wonderful with frozen blueberries. I always double the recipe because it goes so fast. I did omit the walnuts.

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LOUVIA

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Reviewed: Jul. 30, 2002

Wasn't impressed. The blueberries sink to the bottom of the bread and it was pretty sugary. We ended up throwing it away because no one would eat it.

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SUSSYA

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Reviewed: Dec. 3, 2001

I thought this recipes was quite easy to make. The bread came out slightly crisp on the outside and moist and delicious on the inside. I used raspberries and it was yummy even though they floated to the bottom (even though they were floured.) A nice bake sale or gift item.

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JacToo

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2001

Absolutely excellent!!! This cake is so nice and moist and has a wonderful taste! All the extra work of juicing the lemons is totally worth it!!! I love this bread and will make it again. I'm sure any fruit such as raspberries or cranberries could be substituted and it would taste just as good!

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mich

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Reviewed: Jul. 2, 2001

My family and I love it!

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ggvp

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Reviewed: Jun. 3, 2001

This is good. I would definitely make it again.

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CHER

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 28, 2001

Quick easy recipe. I substituted frozen rasberries because I had them on hand. Very good, I will make again using less fruit. Thank you!

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Debsdolls

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Reviewed: Feb. 22, 2001

This is fantastic! I agree with the others--double it. My husband and I ate almost 1/2 the loaf within 30 minutes of taking it out of the oven! I had a little trouble getting it out of the pan, but I used frozen blueberries and I didn't flour the pan. I might try flouring the blueberries next time.

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