I would give the recipe and instructions a 3.5 out 5. First I put aluminum foil loosely over the top to stop the browning. I was concerned it was on the verge of being over cooked on top. I agree with the other comments that the 2 cups of blueberries was to much and made the bread to wet and hard to set. I would cut back to 1.75 cups of blueberries next time and if still to wet drop down to 1.5 cups of blueberries. I rinsed my blueberries dried with a paper towel and coated with flour prior to adding them to the mix. I used regular white baking flour and greased my non-stick bread pan with Crisco. Did not use any parchment paper and had no difficulty getting the bread out of the pan after it cooled. I loved that the bread was mildly sweet. I used a bit extra fresh lemon juice and lemon zest and still would have liked more lemon flavor. However because I made it late at night and found myself without any powdered sugar to make the icing my plan was to make a lemon sugar syrup to put on the bread in the morning; but I could not wait to taste it. If I had put a lemon topping of the syrup or powdered sugar it may have given it the stronger lemon flavor
I liked it but think I will use less blueberries next time. While I love blueberries they did make the inside of the cake too moist even though I dredged them in flour first. Otherwise I love the flavor of it!
This is a fabulously quick recipe and utterly delicious cake! Also lovely with orange zest/juice in place of the lemon and 1cup dark chocolate chips instead of the blueberries. Without glaze this comes to about 205kcal/slice (12 slices per loaf calculated on Noom).
This was a huge hit. Based on comments here (thank you!) I made a few modifications. I used 1-1/2 cups of blueberries and coated them with flour first. I used 1T of lemon zest instead of 2. I used the flour I already had in the house (white unbleached organic). Everything had the perfect amount of sweet and tart and the blueberries were perfect.
Used a cake pan & baked for only 40 minutes instead of what this called for and still turned out perfect. Only complaint is that when I tried to take it out of the pan it fell apart. I recommend leaving it in the pan/dish to cool before cutting/moving. Turned out really tasty though. I did follow the tip to bring eggs to room temperature and the cake is very fluffy and pleasant so I think it worked.
First time I made it as the recipe said and was awesome! Second time I only had half amount of blueberries available so I added a banana with the blueberries. Awesome! Super moist and very tasty!
I find it hard to believe that no one thought there were too many blueberries in this recipe. I will be putting only one cup in next time - if I even make it again.
Im gonna tweak this recipe into a keto recipe. No sugar and very low carb using erythritol as my sweet source and maybe almond flour or coconut flour
I used white flour full fat ricotta & added 1 cup of shredded zucchini. It was very good but a bit dense. Next time I would double the glaze/add extra lemon.
Too moist too lemony and not nearly sweet enough. The ricotta's a nice addition that I'd try again but as a whole the cake was just a disappointment. The flavor and texture are just all over the place.
I thought the cake was delicious i did not have the blue cake issue at all...I am going to try this recipe as muffins next time. Thank you
This recipe came out great! Very easy to make and it was delicious! I followed the recipe with the exception of using the eggs at room temperature. That is a trick I will have to try next time.
If I was to make it again would use a little less blueberries otherwise it was good.....
So delicious! Moist and plenty of blueberries. I went slightly less on the lemon zest but wish that I hadn't. Very good regardless! Thanks for a real winner!
Am only giving it a 4 star because I haven't tried it yet. Made it to take camping with tomorrow hoping to grill it for breakfast like a blueberry muffin.
Looks delicious I will bake this weekend. To 'fluffy' - click the 'print' button and you get an ad free page to print!
This turned out great! I even forgot the vanilla but it was still rich and delicious. I had no problem with the blueberries just gently fold them in or dust them in flour like Jealith suggests. I started to do this step but I didn't (feeling lazy) and it turned out great. Nice definition between cake and berries. Very easy cake.
Very good! I did one thing that might help with those who had the wet blue cake problem lol. I always dredge my berries in flour before adding them to my batter. Especially if they are really juicy. I do the same with frozen berries too. Then fold them in gently. The little bit of extra flour takes care of the extra moisture from the berries. I also make a similar cake with sour cream instead of ricotta cheese.
Flavor is great but the blueberries made the batter blue and too wet. What when wrong?
Easy and Delicious This reminds me of something I would pay 5 a slice for at Star Bucks. It is rich with Lemon flavor moist from the Ricotta Cheese and lots a Blueberries in every bite. It is one of the best loaf pan cakes I have ever made! I didn't even bother making the glaze. It's so good it doesn't need it! BTW I did not use wheat flour I used white. I don't know how healthy it is but it sure does taste great!
Great taste and texture! This cake turned out great and is very tasty! It's like something you would get in a coffee shop. Pros: easy to make one bowl cleanup no fancy ingredients
yuuum! absolutely delicious! I can't stop eating it! Pros: easy to make Cons: none
