Reviewed: Apr. 21, 2012

i just made this bread, it is really delicious! moist and very flavorful. i only added a tsp of lemon extract. that is the only change i made, and it turned out perfectly. I had to bake it for 70 minutes, but my oven is notoriously slow when baking anything.

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Reviewer:

jesslin114

Reviewed: Apr. 10, 2012

Not a huge blueberry fan but hubby is. We went blueberry picking one day and picked 4lbs. I though WTH am I going to do with all these BB's. I made this! And I loved it! So did the hubs. He said best BB bread/cake he's ever had. I made exactly as written. Also I made 2 one in a glass pan and one in stone. After one hour the glass was still a little undercooked but the stone was not. I have 2 in the oven right now for neighbors who threatened to break in and steal after seeing a pic I posted on FB :)

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Reviewer:

ReneeB

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

Reviewed: Mar. 13, 2012

Very good coffee cake. I baked mine in a 8" round cake pan and added regular cinnamon streusel to the top before baking. Used about 1.5 cups fresh berries and coated them lightly in flour before scattering over dough and topping with the streusel. Don't over bake this or it will get dry- test before you think it's 100% finished and every few minutes after that til toothpick is clean. I think it serves 8, though the recipe says 16.

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Reviewer:

KIMBICA

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Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

Reviewed: Feb. 16, 2012

Mmm,Mmmm, good! Very moist. I added a tsp of lemon juice and used 1/2 cup splenda brown sugar instead of 1 cup white sugar. The batter was very dense and it took 65 min to bake.

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Reviewer:

missmuffins

Reviewed: Feb. 15, 2012

AMAZING! I rub the bottom of side of the greased pan with the "apple pie" epicure spice and a touch of white sugar before adding batter. Also goes nice with an icing sugar glaze ... :)

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Reviewer:

ktholly

Reviewed: Jan. 31, 2012

This loaf cake came out beautifully, it's so moist, I added orange zest, and almond extract for alittle extra flavor. I was just using up some blueberries, but would defiantly make this again, maybe into muffins next time!

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Reviewer:

MaryAnn

Reviewed: Jan. 27, 2012

The perfect blueberry cake - moist, dense, sweet and delicious enough for company. The crisp cinnamon sugar crust is a tasty touch. Simple ingredients, quickly put together, and bakes nicely beside a roast for dinner. Save energy! My loaf took about 65-70 mins. to bake, but it seems ovens are like people - unique! Try a slice smeared with a bit of butter. With a nice cup of Early Grey? Yum!

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Reviewer:

Corinne1951

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Vaudreuil-Dorion, Quebec, Canada

Reviewed: Jan. 22, 2012

This turned out a nice little blueberry loaf, but next time I'd add some lemon juice and zest, because I like lemon with blueberries.

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Reviewer:

masterbaker

Cooking Level: Intermediate

Living In: London, Ontario, Canada

Reviewed: Jan. 12, 2012

Absolutely delicious! I added a teaspoon or so of lemon zest. I did tent some tin foil over the top during the last twenty minutes or so during baking so the top would not scorch. We loved it. I think this would be really be excellent with a lemon glaze, too.

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