Blueberry Lemon Loaf

From: Chef #870928

On Sep 14, 2009

I worried about this sticking to the pan after reading the reviews, and didn't have parchment paper, so I sprayed my pan and used regular paper to line the pan and it came out perfectly. I used the 9 x 5 pan and it made a large beautiful loaf, I can't imagine using a smaller pan. I may have overcooked by a few minutes because it's hard to tell with the topping when to take it out. I baked for 70 minutes and next time would cut it a few minutes shorter. Good the day of, but much better the second day. I also used fresh blueberries and they were awesome! I would like a little more lemon flavor, so may add lemon juice next time. Thanks for the recipe!

From: Boomette

On Aug 7, 2009

I had a big success with this recipe. It was perfect. I didn't have problem to do it. My son of 3 years and a half helped me to do it. LOL For the loaf I used margarine but for the topping I used butter. In the loaf, I used 1 cup splenda, with great result. I used fresh blueberries and they didn't fall. At first I wanted to use frozen blueberries so I had my tablespoon of flour ready to put with the blueberries but my son decided to add the tablespoon to the mixture LOL I baked it for 75 minutes in a bread pan. Perfect. Thanks Katzen Made for PRMR

From: wicked cook 46

On Aug 5, 2009

I am rating this on flavour since I had a few problems at my first attempt . Some of those I should of used my judgement and corrected but didn't LOL. This is the only recipe I have ever made two days in a row LOL The smell of it baking is enough to start anyone drooling. My DH is not a big sweet eater but LOVED this and could hardly wait for the second one to come out of the oven to have a slice. The first time I made it I used the pan size suggested and should of taken some of the batter and made a couple of muffins. During cooking it rose and did a major muffin top . This made it hard to cut and crumbled during cutting. I used most of the crumble. I used fresh berries and most seemed to sink to the bottom. I also added a bit more zest. We love it so I always add more. Second day I used a 9 1/2 by 5 1/2 pan that is 2 1/2 inches deep. Worked perfect. I also made sure I put the parchment paper in the whole pan ( I usually just do bottom and long sides) I floured the berries this time and the sinking was less.But then the berries are HUGE this summer. Second time I was low on lemon zest so used lime WOW . I liked it even better. I also added about 2 tablespoons of lemon juice when adding the eggs and cut back about that much on the milk. I also only did about 1/2 the crumble and gently smooshed it into the top. Not enough to bury it but just enough so it stuck and didn't fall off during cutting. All in all this will be made many times and is going in my Divine Recipes of 2009 Cookbook. I have already sent the recipe to my DD for her to make LOL Made for 1,2,3 Hit Wonders

From: Sydney Mike

On Jul 31, 2009

Made this pretty much as indicated, using fresh blueberries, & I was very generous with my lemon zest measures 'cause I really enjoy the combo of lemon & blueberries, & in this loaf, those flavors melded so nicely! This is great served plain, but we also enjoyed several slices with a slight drizzle of homemade lemon sauce! Thanks for a really great treat & a keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]