Reviews for Lemon Blueberry Bread
Perfect texture!! I threw a banana in the batter as well for added moisture and it didn't throw off the lemon or blueberries in the least.
Made this tonight with blueberries I had picked this season and frozen. It was absolutely delicious and did not last the night at our house. I did make a few changes. Based on the comments that it sticks to the pan, I sprayed the pan with Pam w/flour. It slid right out. I increased the blueberries to 1 1/2 cups and cut the lemon zest in half. I made the glaze out of confectioners sugar as others had suggested, but next time I think I will try it with regular sugar for a crunchy topping. Will definately make again!
Great bread! The lemon flavor was a little stronger the following days after being in the fridge. I might add a little lemon flavoring next time to see if that helps with the flavor day of cooking because I'm too impatient to wait to eat it the next day. Also, I made one batch with walnuts and one without. I prefer it without the walnuts. Parchment paper helps lift the bread out of the pan too.
This bread is delicious! It was easy to make, but, hard to quit eating. Now I'll really be looking forward to blueberry season so I can make this often. Thanks for sharing!!
It wounderful flavor, but the blueberries was down to bawing pan...
Made this today and it is delicious! I left out the walnuts, used confectioner's sugar for the glaze, and put the glaze on for the last 10 minutes of baking. Was excellent and I've already shared the recipe with a couple of friends!
This was a delicious recipe. It was gone in half a day!
This was delicious and I followed the recipe exactly. I took another reviewer's advice and rolled the blueberries in flour and did not have a problem with the blueberries sinking. Will make again.
There was nothing specifically WRONG with this recipe. However since reviews are based on opinion, it is my opinion that this is just ok. I'd much rather have banana or zucchini bread personally. It was good-just not my favorite thing. And usually I'm a lover of ALL things bread.
i dnt think that the walnuts went with it at all, but apart from that it was yummy.
This is the best! I didn't have any lemons so I used Minute Maids lemon juice in it(comes in a box in the freezer section next to the frozen concentrates). I happened to have a grapefruit on hand and used the zest off of it. (citrus is citrus) It turned out wonderful!! My husband and son were very disappointed that it didn't make two loaves. Sooo.. I am currently making another loaf! (Only this time I bought some lemons!)
This is the best! I just love the light zest of the lemon with the blueberry. I did add a touch of vanilla to the recipe and omitted the walnuts but other than that I followed it to a T. I tried the icing once and found it too sweet taking away from the bread so I don't use it anymore.
This was absolutely delicious. My boyfriend and I couldn't stop eating it. I made the glaze but kept it on the side in a bowl and we simply drizzled individual slices with the glaze. Definitely a keeper!
I followed this recipe with exact measurements and it turned out perfectly. One thing that I have learned through my cooking experience with blueberries is to layer them with the batter in the pan to prevent them from dropping to the bottom of the bread as it cooks. Sometimes coating them with flour doesn't even work for me. I also line my pans with parchment paper to make it easier for me to get the sweet breads out of the pans. VERY GOOD balance of lemon (always use fresh if you can) and blueberries. This one is for the lemon-lovers among us!
This is fantastic! Have made this several times and have never been disappointed. Love the glaze! Thanks for sharing.
Wonderful recipe! As some reviewers suggested I left in pan and refrigerated for a couple hours. I also used confectioners sugar for the glaze and also a dash of vanilla to the batter.
Pretty good! When it came right out of the oven it was okay, but then we left it out that night and in the morning it wasn't very good. I put it in the fridge and it was delicious! Definitely the best cold and only 10 minutes to prepare! We have 13 lbs of blueberries so we added more and it was very yummy!
really nice delicate flavor! yum! I used vegetable oil instead of butter, cut back on a little bit of the sugar and used soy milk instead of milk to keep it non-dairy. Used the zest from one lemon, which was about 1 Tblsp. Skipped the nuts. Thanks!
delicious. I really enjoyed this one, and it's a wonderful use of blueberries! Mine came out not-too-sweet, and pound cake-like. Thanks for sharing!
This was awesome. Everyone loved it. I don't like nuts in breads too much so I did not add them. I added poppy seeds instead and it came out delicious. I also added more lemon juice as I wanted a stronger lemon taste and added more than 1 cup of blueberries. Thanks for posting! :)
Didn't have any bluberries so I made this as only a lemon quick bread without the nuts. Loved the lemon glaze and the buttery cake. I will be making this again.
This is a great combination of flavors. My husband gave it raving reviews! This is definately a keeper.
This was well worth squatting in the 90+ degree heat with a headache while getting my legs all scratched up to pick wild blueberries!! I almost didn't put the walnuts in, but I'm glad I did! It was cake-like and we loved it!
Nice lemon taste. Cake was too dense for my liking.
Mmmmm, good! Didn't change a thing except I left out the nuts because I don't really care for them. The glaze was really runny, and a lot of it ran off the cake, so I poured it over again. I thought the cake would be too wet, but once it cooled off, it was fine. Will definitely make this again! Love the lemon and blueberry combination, thanks for sharing!
I used the recipes for the glaze.. I really enjoyed it.. Also, I made this recipe the semi-homemade made. I used two boxes of blueberry mix.. added the lemon juice,lemon zest & walnuts.. It Was amazing!
I lost my old blueberry bread recipe and am trying to find a new one. This one was good but I am going to look for another recipe. I didn't use walnuts because of allergies, the bread was to crumbly and broke in half when I took it out of the pan.
ZING! Delicious lemon zing with lovely little blueberries. Got lots of compliments on it and will use it again, particularly for Easter brunch.
This was good, but no better/different than blueberry muffins, except for the nuts. Followed the recipe exactly.
This was fine, but not good enough that I'd make again. After reading all the reviews, I was expecting the bread to taste like a cake. It was sweet, but not nearly sweet enough that I'd consider it a cake. It was more of a bread, in my opinion, just like the title states. I followed the recipe exactly, but I was a tad short on zest. I took the bread to a potluck and came home with over half of it. Some of it is going to end up being thrown away and I hate that.
Delicious! Made as stated except used powdered sugar and lemon juice for glaze. Thank you for the recipe Update: I tried making this with canned blueberries because I had it on hand, Just Don't it was not even close
very easy! Loved the flavour. Next time I will use less of the sugar/lemon on top-very sweet. Also, I will flour my berries to help them from sinking.
followed recipe exactly except for the amt of blueberries used, I didn't have enough and it turned out perfect. Great recipe, thanks for sharing with us!
I liked this, though I should say I did not do the glaze. I didn't want it to be too sweet. Next time I may try it without the walnuts and with half white and half brown sugar..
This bread is great and really moist! I used powdered sugar and lemon juice for the glaze. I will definitely make this again.
We did not like this much and ended up throwing over half of it away. I did not add the glaze, so maybe that would have improved it slightly.
Fresh and moist! Added few drops of lemon extract as well, for a slightly more intense lemon flavor.
This makes a very tasty quick bread. I didn't have walnuts, so I doubled the blueberries (dredged in flour, first, so they didn't sink to the bottom of the loaf), and it came out great. Others have metioned that it was too lemony, but I think the balance of flavors was fine. Mine took nearly the entire cooking time, but that may have been because of the extra fruit. Also, I only had a 9"x3" loaf pan, but it was no problem.
I had a tons of meyer lemons to use up so I searched up bunch of lemon recipes, this is one I decided to make. It turned out really nice, moist, and tasty. Meyer lemons are milder and sweeter than normal lemons so I went ahead and used the juice from one lemon instead of just 3 Tbsp. I also used powdered sugar for a little more substantial glaze. Very nice!
great recipe! I made it the night before a party...The flavors are definitely better the next day! YUM!
Overall a good recipe! I made this twice once following the recipe as stated and I found the lemon favor to be too overpowering. The second time I made it I cut the zest down to one tablespoon and omitted the lemon glaze altogether. The bread was fine without it. The bread is better the second day.
Loved it! Used two cups of blueberries plus lots of cinnamon, ginger and nutmeg. It was so moist - perfect! I think next time I'll put more lemon in it to make it a little more tangy. I'll be making this again and again! Thanks!
I thought this blueberry bread was wonderful! My co-workers enjoyed it too! I will make again. Thanks for the delightful bread!
This bread was really yummy and oh so easy. I left out the walnuts however, I am not a big fan of them.
fantastic!!! refreshingly tasty, and not overly sweet--A WELCOME CHANGE
This is a really good recipe. The lemon flavor and lemon glaze add a lot.
I added extra blueberries and used pecans instead of walnuts. Did not use lemon zest yet bread still had a distinct lemon flavor. Very moist and great with ice cold milk!
Very moist and delicious even without the glaze which I accidentally forgot to put on. Just make sure you let them cool completely before trying to take them out of the pan- if you are impatient (like me) you may end up with it falling apart a little. Took this to school for teacher appreciation and it dissappeared quicky and I was given a round of applause when i went back to pick up the empty dish!
Made this bread two weeks ago and decided to freeze it. Had it this morning for my mom's group and it was a huge hit! It tasted very lemony. I followed the recipe exactly as it was except I doubled the amount of blueberries. This one is a definite keeper!
Absolutely wonderful. Sweet, dense, cake-like. I omit the walnuts and the glaze (which is too confectioner's-sugary for me), but otherwise don't change a thing. A favorite sweet bread!
Awesome & easy! I used frozen blueberries and followed the suggestion to toss them in flour before mixing them in the batter and they worked beautifully.
Got rave reviews on this and everyone asked for the recipe. Excellent recipe!!
I started to make this, THEN discovered I had no lemons or juice, blueberries, butter...so I used lowfat spread, strawberries, lemon extract, and substituted some of the juice of the strawberries for some of the milk. AND I didn't glaze it. We all loved it, anyway! :o) Great recipe--even stood up to my abuse! I'm anxious to try it as written now.
I made a "healthy" version of these muffins by using freshly ground whole wheat flour and substituting 3/4 cup of honey for the sugar. I've made a lot of muffins this way, and some recipes come out good while others don't. This recipe came out great. I made muffins instead of bread and they had a lovely, chewy top and soft inside. The lemon flavor is just right.
I was really hoping this would be a great bread after reading all the rave reviews. This did not turn out like a bread for me. More like an overmoist, almost soggy, cake. Not what I am looking for in a bread. I also found it a little too tart, and I love lemon.
Good every time, but never great. I've made this bread several times and the texture is inconsistent.
Made this today with some of our abundant blueberries. I doubled the recipe and added a palmful of cake spice to the batter because my husband loves cinnamon. I also used dehydrated lemon peel (Penzeys) in place of juice and zest. I got 12 mini loaf cakes from the batch that took 33 minutes to bake. Will def make again! Very good!
THIS IS MY FAVORITE BREAD TO MAKE. IT NEVER FAILS AND TASTES SPECTACULAR EVERY TIME! My mom especially loves it and we usually eat the whole loaf right out of the oven! I use frozen blueberries and no nuts and it is just the best. Moist, flavorful, and delicious!
I made this for a brunch and it was spectacular. I used fresh blueberries and lemons and followed the recipe exactly. I did not find the lemon overpowering and the glaze added a nice texture to the bread. This is definitely a "keeper" and I'll be making another loaf this weekend while the blueberries are in season.
I HATE ZESTING LEMONS! So I omitted that and just added more lemon juice. This was fabulous! I was worried that it wouldn't turn out because my oven turned off halfway through baking it and so I had to "re-bake" it. It still came out moist and delicious. I put vanilla Greek yogurt instead of the milk and used icing sugar for the glaze. I also mixed a tablespoon of flour with the blueberries so that they wouldn't sink and they didn't. I also didn't have any nuts but I don't think it was missed. I let the loaf cool completely in the pan and put the glaze directly over it - it's still in the pan now. Can't wait to have a piece tomorrow morning with a nice cup of Chai!
Delicious!! I did make a few changes to make it a little healthier: reduced the sugar to 1/3 cup + 1/4 cup of honey, replaced the flour with all wheat baking flour. Also I didn't have enough milk so I added a little more lemon juice and reduce the amount of zest. I made 7 muffins and they turned out perfect!
Big hit at our family reunion. I used the zest of one lemon. Also I sifted the dry ingrediants before mixing in and used a couple of extra tablespoons of flour to lightly coat berries before adding. Like others, I used powdered sugar for the glaze. Use fresh lemon juice.
I omitted the nuts and took the other reviewers advice and floured the blueberries, and made the glaze with confectionery sugar and the cake came out just perfect. Very delicious and easy to make. Thanks so much for sharing this recipe. It is a "keeper" and I will be making it again and again.
I felt the lemon zest was a little too powerful. If I made it again, I would only use 1/2 the amout of lemon zest.
I love this recipe. I've made it two years in a row for a Christmas gift to several neighbors, using mini loaf pans. At a time of year when everything is so sweet or chocolaty the lemon zing is a refreshing change. One thing I do different, is to bring the sugar/lemon glaze to a boil, and cool a bit before applying. You don't get the grit of the sugar, but more of a smooth glassy glaze. Exceptional flavor!
This was very easy to make and it's a real winner.
This is a terrific recipe just as is. Loved the flavor and it was relatively easy to make.
A nice combination of sweet and sour.
wow!!! This recipe made my day and also made my coworkers happy. I followed the directions precisely and it came out fantastic. Unlike others who have reviewed, it was not gloppy, nor did I have to wait long to get it out of the pan. It took less than an hour (55 minutes) in a convection oven, and once it cooled off it popped out of the baking pan. Moist, delicious. It did not need the frosting. A summer delight. I will make another one tonight because it disappeared in minutes.
This bread was very good. I used small wild blueberries so I had no problem with them sinking at all. Next time I'll wait longer before drizzling the glaze over top since it ended up melting down the sides of the bread into a puddle. Great flavor , though, I thought the amount of lemon was perfect. I did leave out the lemon zest and the nuts.
This was very sweet with the addition of the glaze, good but sweet.
I followed the recipe just as it said, but I used whole wheat pastry flour. It was yummy!!!!!
This is a really really good recipe, didn’t change a thing!
Delicious bread! Super quick and easy to make. Tasted good even though I left the lemon zest out. On the advice of some of the other reviewers, I used powdered(confectioner's) sugar (1/4 cup) for the glaze and added 1/2 the glaze when 10 minutes of baking-time were left. I served this amazing, moist bread/cake with a scoop of vanilla ice-cream.
I was really excited to try this recipe, but was dissapointed. I didn't have any lemons, so I didn't add the zest. I was hoping it would be more like a banana bread, but it tasted like cake. I will keep searching for a more "bread-like" recipe. It tasted good...just not what I was looking for.
Good flavor. I did not find the lemon to be too overpowering at all. I would have used freshberries bc my frozen berries were covered in juice ice and colored the batter blue. I did not coat them in flour and they did sink. WATCH THE TIME! my loaf cooked to perfection in about 45 minutes.
Yummy recipe! I tossed the blueberries in flour (as suggested by previous reviewer) and they were equally distributed throughout the whole loaf. Great solution for the sinking blueberries!
I adapted this recipe to be gluten-free by substituting cup for cup the flour with kinnniquik- bread and muffin mix and leaving out the baking soda and salt. The blueberries sank to the bottom but it was still yummy! You would never know it was gluten-free. Thanks for the recipe.
I used confectionary sugar for glaze and not white sugar. I will use the recipe again. I particularly liked the addition of the glaze to enhance the flavor and appearance of the bread. I thought it was a nice combination of lemon and blueberry flavors.
Delicious! I added a lemon juice/powdered sugar icing and skipped the lemon juice/sugar glaze. Honestly, even though it was perfect, you could even skip the glaze or icing, it's sweet enough on its own.
Lovely! I made this for brunch & it was loved by all. Only thing I changed was powdered sugar instead of granulated for the glace. I highly recommend this recipe!
This is SOOOO GOOD! A quick and easy sweet bread. It reminds me of the pound cakes my grandmother used to make for her garden club. Kid friendly too! I made it without the nuts.
This bread was great - very moist and slightly tart, which I like to balance the sweets I had already at brunch. I made it with fresh blueberries, but did cut the lemon zest by 1/2. Yummy!
This has been a big hit. I made it as written, minus any nuts. The second time I made it I used a frozen mixed fruit combination that was even better. A good simple recipe. Probably a good one for those who fear baking. :)
This was an awesome recipe! I didn't have blueberries; I omitted the walnuts and substituted cranberries and added 1/4 of a cup of sugar. It tasted extremely good with butter:)
Made this today and followed the recipe exactly (except omitted walnuts). This bread is so delicious and moist. My whole family loved it.
Simple to make...I used frozen berries and pecans but omitted the glaze as one of the reviews said....next time I will use the glaze because the "crust " was quite hard and dry.....cooked at 325 for 6o minutes.........ovens vary......prob will be five stars with the glaze
LOVE this bread! I make it all the time now! The kids devour it! It's great even without the glaze!
Made it this morning, used frozen berries dusted with flour, and powdered sugar for the glaze on top along with some orange rind.
Disappointing-not sweet enough for me. Perhaps the lemon juice and peel overpowered the blueberries. Also, I thought something was missing-cinnamon or allspice, perhaps. Probably will not make again.
Wonderful flavor combination! I made it in a 13 x 9" dish, omitted the walnuts, and poured the blueberries over the top instead of mixing them in before baking. It turned out really nice. Update: used this recipe for my daughter's birthday cake. Doubled recipe and baked in 2 round cake pans with blueberries and strawberries on top. Split layers after freezing and partially thawing and topped with frosting made from 1 package lemon pudding mix with 1 C milk and added about 3 1/2 C whipped cream (2 C before whipping). I got lots of compliments!!
This bread was not very tasty.
Delicious, and fun to make! I'm no kitchen pro, but even a newbie like me couldn't screw this up. Made it for a brunch I hosted, and it was by far the favorite dish on the table.
This didn't turn out great for me. 60 minutes ended up being way too long and my lemon bread came out a little over done. The consistency was not like a bread either but more cake like. It was also super dense and not that tasty. 10 minutes cooling time was not enough and the bread fell apart trying to take it out. I would cool it overnight before attempting to take it out or make muffins instead.
This bread is so, so moist and delicious! It tastes even better if you let it rest overnight so all the flavors mesh together. Makes a great coffee cake!
I think this is fantastic- except that it does an instant disappearing act! Fresh lemons can be washed and frozen. When ready to use they are easier to grate, then let them warm up to squeeze the juice.