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Lemon Blueberry Bread
July 25, 2007

I just had my first slice of this ( I couldn't even wait for it to cool down!), and I just had to come on here and rate this recipe... It is phenomenally delicious!!! Because so many reviewers were raving about this "bread" seeming more like a cake, I decided to increase the recipe by half and bake it in a 9" round pan. I followed the recipe exactly, only doing a bit of improv with the glaze. Firstly, I kept the sugar/lemon juice proportions outlined in the recipe, the only thing I did was add a couple teaspoons of grated lemon peel to the sauce, then popped it in the microwave until it was boiling. I did this so that the glaze would be more like a syrup, and because it was so watery and grainy without being cooked. The added lemon peel makes the glaze taste just like candied lemons, and what I did was drizzle on top of the cake during the last 10 minutes of baking. The cake didn't come out soggy at all! In fact, the glaze I made soaked nicely into the top and created a delcious, slightly crispy and shiny glazing to the whole thing, with little flecks of candied lemon peel here and there... Truly, a lovely presentation and the taste is out of this world!!! It's lemony, but also very blueberry and the combination is dynamite! Highly recommend this recipe!

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