Reviewed: Apr. 30, 2012

I really enjoyed this cake/loaf. As I'm from Australia I'm not used to such sweet things being called a bread and eating this for breakfast? It seems like a dessert or something sweet to have with coffee which I guess explains breakfast ;-) I didn't add the topping but put the zest of 2 lemons in the cake. The step to roll the blueberries in the flour worked well. I also used 1 cup of all purpose and 2/3 cup of wholemeal. My cake was moist and had a good lemon flavour. Thanks

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Reviewer:

Kathhr

Reviewed: Mar. 25, 2012

Just great!

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Reviewer:

beverlyann

Cooking Level: Intermediate

Reviewed: Jan. 31, 2012

My whole family loved this recipe. I did use buttermilk in place of regular milk, but only because I had stockpiles of butter milk leftover from the holidays. It was still a success. Very moist and the perfect mixture of blueberry to lemon. This one's a keeper!

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Drina

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

I used lime instead of lemon and it turned out even better. The 2nd time I made it I left the zest out of the drizzle and enjoyed the texture more.

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Reviewer:

Nicole

Reviewed: Sep. 10, 2011

Where have you been all my life? I've tried so many others - only to be left unsatisfied! ThIS is the taste I have been seeking! So I made two! The second one I added some lemon rind to the batter and used some fresh blueberries (wow)! Then I made a thicker more icing-type drizzle to put on top of it all! My kids and husband claimed them as "imperfect" and therefore "must be eaten immediately to protect moms reputation" - so, neither had time to cool completely and both are gone! I got one small piece of each........

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KSMcooks

Reviewed: Aug. 19, 2011

Yummy bread! I got confused by the directions for the topping and added the entire amount of lemon zest and juice in the bread. I didn't add the topping because I used all my lemon juice in the bread by accident. It didn't matter because it still tastes good. This bread didn't rise and it is a little dense. I think since it doesn't rise much it would be better baked in an 8 x 4 inch loaf pan to make it taller. Its a good recipe but may need a little something to make it fluffier for my liking.

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Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Aug. 9, 2011

Just about the best sweet bread recipe I have ever tasted. Arlene Butler

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Arlene B

Reviewed: Jun. 28, 2011

Very moist bread. Not too sweet. I used fresh berries from my blueberry bush! So good. I would probably double or triple the glaze/icing next time and use a tad more lemon zest in the bread itself. Very nice flavor, I just prefer a little more kick from the lemon.

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KKCOBB

Cooking Level: Intermediate

Reviewed: Jun. 25, 2011

Super easy to make. I just made this for breakfast and it turned out amazing! I did not have any milk so I used cream instead. I also added a teaspoon of vanilla extract and a cup of sweetened shredded coconut. I served this with a honey sour cream drizzle and scraped in some fresh vanilla beans.

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Reviewer:

lickscooks

Reviewed: May 18, 2011

OMG! This is exactly what I was looking for when searching for a lemon blueberry loaf. The sour cream in the ingredients caught my attention, and the taste is outstanding. A pretty loaf too. I zested a whole lemone and added about a Tbl of lemon juice to the batter. I also didn't have quite a 1/4 cup of SC, so I top it off with some yogurt. I can hardly wait for breakfast in the morning with a cup of coffee!

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