Blueberry Loaf

This is one of the best I've had. I substituted 1/4 melted butter in place of oil and I used 1/2 C buttermilk in place of milk. It is wonderfully moist and dense. It was great with a streusel topping and I made another with a lemon glaze. Having a slice toasted with Irish butter is such a treat with my afternoon tea.

Soft and moist and full of flavor. Not much more than you could ask for. Very easy to make.

I quadrupled the recipe for those. I love this recipe.

Loved how easy and simple this recipe is for it to come out so delicious.

Made this today, exactly per recipe. It was good, just not great. IMO, there are far too many blueberries and kind of bland. I will make this again, but. Will tweak it to our tastes. I think it would be great with either fresh lemon or orange juice added. This recipe is quick and easy to throw together, so that is a plus.

I baked muffins instead of a loaf. The batter was VERY thick, so thick that I was smashing the blueberries trying to fold them in. I was tempted to add more milk, but wanted to stay true to the recipe the first time through. However, if I make again, I will add a little more milk. I find it hard to believe that I’m going to say this, but I thought there were too many blueberries. The inside of the muffin literally was almost purple, but that might be because so many of the blueberries were smashed folding them in. I’d reduce the blueberries to 1 cup in the future (personal preference). These turned out pretty well and tasted good, but I’m not convinced I’ll make this recipe again, just have others I like a bit more.

I finally found a blueberry loaf recipe perfect for my taste. The sweetness is just right and has a good crunch on the top. I followed the recipe as directed and was surprised to see that the blueberries did not all congregate to the bottom. This recipe will be my new go-to snack, I highly recommend. I will be making this over and over. Thank you for this recipe.

I found this recipe very easy to follow. I substituted all purpose flour with gluten free flour. Used 1 cup of blueberries. This took only 35 minutes in 350 degree oven rather than 60 minutes as stated in recipe.

Easy to follow, minimal ingredients 70mins, 175 degrees celcius is spot on. I did not flour the blue berries, it did not sink. Not a complicated recipe I did not use a mixer, just use a spatula to mix the wet & dry ingredients.