Reviewed: Aug. 29, 2009

Great blueberry loaf - definitely like a pound cake. I had no trouble with the baking time. It took one hour. I used 1 1/2 c. of fresh blueberries and some extra vanilla. Just sugar on top is perfect.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 24, 2009

This is a nice cake - dense like a pound cake, as others have said. I couldn't bring myself to put cinnamon on top, so I added plain sugar - that's the only change I made. I ate my piece cold from the refrigerator, and I think it would have benefitted from a little warm-up.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Jul. 13, 2009

This is so-so, not great but not bad. It's a little dry despite intentionally undercooking it slightly. The cake part by itself is fairly dull but if you get a blueberry and some cinnamon topping in the same bite it's better. We'll eat the whole thing but I don't think I'll make it again; there are better recipes to use my fresh blueberries on.

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Reviewer:

JOCOOKIE

Reviewed: Jul. 8, 2009

This is a delicious, moist cake that is like a blueberry pound cake but not as dense. I made the recipe as is and wouldn't change a thing, although I agree with the reviewer who said a glaze would go well on top of this. Maybe a lemon glaze?

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8 users found this review helpful

Reviewer:

carrie_cooks

Cooking Level: Intermediate

Reviewed: Jul. 6, 2009

Oh My God! I just had my first piece of this and it is SO delicious and moist! I used fresh blueberries and did not change one thing. It is by far one of the best blueberry loaf/cakes I have made and I do a lot of baking! Thanks Nancy!

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17 users found this review helpful

Reviewer:

NST62

Cooking Level: Expert

Living In: Wakefield, Rhode Island, USA

Reviewed: Jun. 25, 2009

This turned out wonderfully, I used fresh blueberries! I sprinkled sugar on the inside of the pan and on top of the batter before baking and I also added 1 tsp. of lemon extract- lemon & blueberry together is the best. I will definately make it again.

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34 users found this review helpful

Reviewer:

Cookin' Mama

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 15, 2009

I have made this every day for the past three days - it's wonderful! I agree with another reviewer: it takes more than 50 - 55 mins to cook (but mine did not take as long as 80 mins!) I love how simple it is to make and how tasty it is.

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Reviewer:

Sam

Reviewed: Feb. 3, 2009

This is a great simple recipe. The loaf is very cake like. The best thing about it is that is not overly sweet. I did not use the topping for this recipe. Kudos to the chef; I would definitely make this again.

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7 users found this review helpful

Reviewer:

merschor

Living In: Metairie, Louisiana, USA

Reviewed: Feb. 1, 2009

I've made this cake twice now. Once exactly according to the recipe, and once substituting cranberries with a little extra sugar. The first time I baked for 55 minutes and the cake was extremely undercooked in the center. The second time I baked it for almost 80 minutes, and it sill came out slightly undercooked. I'm at sea level, so that's not the problem. I think the recipe just needs to go into a flatter cake pan instead of a loaf. All that aside, it tastes very good, even the raw parts.

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Reviewer:

Manny

Home Town: Boston, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Jul. 16, 2008

Almost like a blueberry pound cake and very easy to make! Will make it again! Did use 1 1/2 cup of fresh blueberries and tossed them with a little bit of flour as suggested in other blueberry loaf/muffin recipes. I doubled up on the vanilla extract but will use lemon extract along with vanilla extract the next time I make it. This is great for a midnight snack.

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46 users found this review helpful