Outstanding! If you love lemon and blueberries, this is a great recipe to kill two birds with one stone. It's simple, moist and delicious. 5 stars all the way! METHOD: the first time, I used 4 small loaf pans… either do in 3 small or 1 regular loaf pan as they were too "short". I stayed (mostly) true to the recipe. I did brown the butter for a "nutty" flavor (I do this a lot when baking cookies). I baked the loaves for 45 min and they could have been a tiny bit over done. I'd just calibrated my oven, so it should have been fairly accurate. Everyone's oven varies, so definitely do the toothpick test early on. I mixed 1/2 the blueberries in the mix then added half the batter to pans...added more blueberries...more batter and topped with the rest of the berries. I did dredge the blueberries in flour, as suggested, but i don't think it was necessary. Mine did not sink. I think the problem some people may have with sinking berries is from over-beating the mixture. Like cornbread, just beat enough to incorporate. I used both fresh and frozen berries because the fresh berries weren't very sweet. I used zest from 1 sm and 1 lg lemon, and had plenty of lemon juice left over. The first time I made this, I poured the syrup on top when I took them out of the oven and the next time, I pulled them out about 10 minutes early, poured the syrup on, then put the loaves back in the oven to finish. I preferred the former as the sugar came close to burning/hardening on edges the 2nd way. YUM!
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Outstanding! If you love lemon and blueberries, this is a great recipe to kill two birds with...