Reviewed: Apr. 23, 2012

This is the third time my husband's sergeant has asked me to make this for him. I make it in mini loaf pans, good for a single servings.

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Reviewer:

khnichols

Reviewed: Apr. 11, 2012

Substitute brown sugar in bread recipe, cut zest to 1.5 Tbsp, use confectioner's sugar in icing. Delightful!!!

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Reviewer:

mcmammamia

Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

Living In: Fishers, Indiana, USA

Reviewed: Mar. 27, 2012

Just made this bread and it came out amazing, there isn't a thing I would change!! I sliced it over and sent it over to my Sisters and Mom to taste, and they loved it!! This is a keeper Jessica!! Thank you for sharing!!

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Reviewer:

KathyCT

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

Loved this loaf. I didn't have blueberries so I used dried cranberries, which worked great. Also I had some leftover cream cheese icing so I added some lemon juice and lemon zest to it and used that as a topping instead of the lemon/sugar topping. It was AMAZING!!! Keep in mind that it takes about 4 lemons to get two tbsp of lemon zest. That suprised me but luckily I had enough.

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Reviewer:

Miss Cookie

Reviewed: Feb. 19, 2012

I was looking for a blueberry bread and came across this one. The perfect combination lemon and blueberry.....this bread is fantastic.....saving this one!!

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Reviewer:

melski

Reviewed: Jan. 19, 2012

If the recipe doesn't have yeast, it's not a bread. So I knew that going in and it turned out definitely more cake/coffee cake like. Nonetheless, good! I get headaches when things are too sugary so I did what others did and halved the sugar; and I didn't melt the butter, just soften it. I lightly tossed the blueberries in 1 T. flour, which is a common thing to do. Didn't add glaze, like I said I like limiting the sugars. Took about 75-80 minutes for my new oven. I'd make it again! Only 4 stars b/c it seemed a few percent under done, will cook a little longer next time. :)

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Reviewer:

TheCook

Cooking Level: Expert

Reviewed: Jan. 17, 2012

This was good but too sweet with 1 cup of sugar, which is why I rated it only 4 stars. By doubling the lemon zest, using 1/2 cup sugar, and by not melting the butter (soften instead), this is a 5* recipe for sure! I've also made the into cupcakes too and they turn out terrific and take 1/4 of the time!

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Reviewer:

TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Reviewed: Jan. 9, 2012

I added flax seeds and wheat germ to improve the healthfulness of this recipe. It smells divine - tastes incredible

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Reviewer:

JLP511

Reviewed: Nov. 28, 2011

Very yummy! I have a bread maker and am just getting use to it so baking times are a little different. But It turned out very delicious. The lemon and the blueberries go great together.

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