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This was good - but maybe not a bundt pan type of cake as I saw in the pic, as when I tried this It came apart as I was trying to take it out and so it wasn't very pretty - but still good - recipe says "loaf" pan - stick with that.
Excellent, I use 1/2 cup of wholewheat flour as I ran out of white. Easy to make and it served up very nice. Thanks for posting.
used all the zest from two lemons and frozen blueberries, turned out wonderfully
This is a very nice bread.....not sweet at all. Next time I would add more lemons and a bit more sugar....I have a bit of a sweet tooth.....but overall this is a great bread!
Wow wow wow!!! This is one of the best tasting blueberry dessert I have ever had!!! The mix of lemon and blueberry is amazing!! You have got to try this!! Used a little less sugar (maybe 3/4 cup) and used fresh blueberries. Also used low-fat milk. If you haven't tried this - you are missing something!! ;) Thanks!
OH..MY..GOODNESS!! This is SO good! I used 100% Whole Wheat flour, fresh blueberries and it came out tender and moist with a beautiful golden brown color. We loved it!!
5 Star all the way! easy to make, tastes delicious, makes you appear to be a real expert baker! thanks for sharing
This made an awesome dessert! I followed the directions with two exceptions. 1)I added vanilla to the batter and 2)instead of using the icing, I drizzled on a glaze of fresh lemon juice, zest and powdered sugar. The bread is excellent - almost like a cake! We served it with a homemade vanilla and blueberry swirl ice cream - very good! Thanks for the recipe!
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.
Very good! The only change I made was adding 1 tsp vanilla extract the second time I made the recipe. I may try baking this in smallish cake pan next time to make it easier to bring to brunches, etc. The texture is great; very moist with a crisp exterior. I have not made the icing, but I'm sure its wonderful. Great recipe! Thanks