Blueberry Lemon Bread

From: zaar junkie

On Sep 28, 2009

This bread is pretty good. I took other reviewers' advice and mixed my frozen blueberries in with some flour and they did not sink to the bottom. I agree the actual bread lacked a real lemon flavor - that came from the glaze. Next time I might double the amount of lemon rind and forgo the icing. I forgot about this bread and it cooked an extra 10 minutes, but nothing was harmed. It was moist and delicious. I also used whole wheat flour with success. Thanks for posting.

From: Limechiffon

On Aug 25, 2009

Few problems--all the blueberries sunk to the bottom. I should have followed the other reviewer's advice to toss them with flour. Half the cake stuck in the pan--be SURE to wait the 30 minutes. And the lemon flavor was not very strong in the cake itself; the icing is necessary for lemon taste. Even though it didn't come out perfectly, it did taste good and I would try it again with a few changes.

From: Pam-I-Am

On Apr 27, 2007

This had such a nice light taste. I just love lemon anything so I'm not surprised I like it with blueberries. I chose not to add icing so it would keep better and not get sticky. I used my new super-cool zesting tool I got last Christmas. Makes zesting a lemon so much easier and more productive - worth the investment. I think the only thing I would add different might be a 1/2 teaspoon of vanilla extract..it helps to tone down the tartness of the lemon flavor just a bit. Pam

From: spatchcock

On Mar 13, 2002

GREAT recipe! I made this just for fun, and I must say that I was skeptical about the icing. It was WONDERFUL, however, and added just the right amount of tang to the bread. This baked up nice and fluffy--light, not heavy, but also not dry. THANKS!