Reviewed: May 22, 2012

I did add a little more lemon juice and less milk. I also used powdered sugar in the glaze. This is definately very good and I would make it again!! It did take alot longer to bake though.

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Reviewer:

DawnRae

Cooking Level: Expert

Reviewed: Apr. 29, 2012

One word - Amazing! I only made 2 changes; I added an extra Tbsp of lemon juice because I wanted to ensure it was super lemony, and I omitted the nuts just for personal preference. I used my stoneware loaf pan and had no trouble with it sticking. This loaf is moist and delicious and was exactly what I was hoping for. I'm excited to try other variations using different berries in the future.

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Reviewer:

shar

Cooking Level: Expert

Home Town: Vancouver Island, British Columbia, Canada

Reviewed: Mar. 13, 2012

followed recipe exactly as written. Baked for 60 minutes. Bread was extremely dry. Family of 4 and over half of it ended up thrown away.

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Reviewer:

sherry

Reviewed: Feb. 25, 2012

Very delicious! After 10 minutes of it cooling, I took it out of the pan and then it fell apart. So I just left it upside down to cool on a plate. Then I drizzled the glaze on top and added some cinnamon sugar on top of that. I tried some and instantly fell in love with it. It's almost halfway gone. It smelled so good that people couldn't resit the temptation to just dig in even though it fell apart. By the way, I greased the pan very well and may try greasing it with butter the next time. Also, I think that you should just leave it in the pan to cool rather than taking it out since it would be an easier method. If you like blueberries and lemon, you'll love this quick bread. I would recommend warming it up in the microwave and then putting either a dollop of yogurt or whip cream on top of it. It was well worth it though.

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Reviewer:

yum110

Reviewed: Dec. 28, 2011

I did not change a thing and it was wonderful. Everyone loved it! Moist and very flavorful

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Reviewer:

Kathy Pearson

Reviewed: Jul. 9, 2011

This recipe is wonderful! I will definitely be making it again. I didn't make the glaze since I baked it the night before anyone was going to be eating it, and it was delicious without it.

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Reviewer:

Heather

Reviewed: Jun. 24, 2011

This is a great quick bread recipe, I make it in the little pans and it makes 3 loaves. I have to leave out the nuts, cause my family is weird about nuts. I first made these during the holidays and they were the favorite of the breads I made. I made 3 little loaves twice this week as berries are in season here now and the breads freeze great. I can just pop them out for family picnics.

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Reviewer:

bonni

Reviewed: May 24, 2011

I loved this recipe! I switched a few things, though. Used clarified butter, sucanat sugar, egg substitute, spelt flour, sea salt, and almond milk instead. My family enjoyed it also. I WILL make tis again!

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Reviewer:

Janay

Cooking Level: Intermediate

Home Town: Centerville, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: May 22, 2011

Absolutely loved it. I made it in mini bundt pans, and I wasn't sure how it would turn out, but the recipe was so forgiving that they turned out perfectly. I used raspberries instead of blueberries because that's what I had and because I love the combination of raspberries and lemon. I think the raspberries can stand up to the bold lemon flavor better than blueberries, but to be fair, I did not try blueberries. Thanks for a fantastic recipe.

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