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Lemon Blueberry Bread

Reviewed: Jul. 5, 2013
I have made five loaves so far and everyone loves it. The key is to have fresh lemons and don't be skimpy with the fresh lemon zest. Through trial and error I learned that for maximum flavor use the zest of one large lemon per loaf. This is baked in a "small" loaf pan. I have successfully doubled the ingredients for two small loaves. I have also used walnuts, as called for, and pecans, when I didn't have walnuts on hand. This is a great, flavorful quick bread recipe. HIGHLY RECOMMEND!
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