I absolutely love this recipe. It is so quick and easy and I love that I don't have to pull out the mixer - just whisk it all (gently) in a single bowl. It's fantastic with many variations, such as subbing lime or orange zest for the lemon - I've used raspberries, strawberries, and can't wait to try it with peaches. I like to use frozen fruit as it seems to hold up better; fold about 2/3 of the fruit into the batter and then sprinkle the rest on top with the sugar, that ensures they don't all sink to the bottom. So delicious!
This cake was really gross. Except for the non-stick cooking spray, it had zero flavor. I spit it out & regret even trying it.
I can't believe all of the one-star reviews for this cake. I found it easy and delightful! Mine baked perfectly at 70 minutes. You do need to be quick with the blueberries and gently fold them into the batter. I didn't pick up much lemon flavor, but that hasn't kept me from eating it. I think these would be lovely made into muffins!
Would I be able to substitute frozen pineapple chunks for Blueberries in this recipe?
I recently made this using gluten-free cup-for-cup flour. The middle of the loaf was raw, even after putting it back in the oven a number of times, which probably totaled an extra 30 minutes of baking time. It was disappointing as the portion that was done was so delicious. Wondering if anyone had a similar experience with gluten-free flour? I assume that was the cause.
I had to bake this for 90 minutes before the toothpick came out clean and that caused the outside to be well done. Putting the batter inside parchment was a hassle as the paper would start to fold in as I poured the batter so I'm not sure why it was used. I used Trader Joe's frozen wild blueberries which are small so the blueberries were truly everywhere but the batter turned purple before I finished folding them in. Tasted fine except for well done bottom and sides. Would I make this again? Probably not.
Accidently gave this 3 stars - should be 1. I followed the recipe exactly. Way too many blueberries. There was not enough room to disperse and they baked in a big clumpy blueberry mess. Even after over 100 minutes, this cake never fully cooked. I had to tent it to keep the top from ending up as charcoal. I tried to salvage the cooked bits, but those were just kind of flat. I threw it out. Nothing salvagable.
So... how many servings in this standard loaf ? 16? 12? 10? 301 calories per slice is a lot unless they are generous portions. Do tell!