Reviewed on Jul. 12, 2010 by PTuttle
I made this with the specified 3 cups of sugar and it was very, very sweet, even with the tartness of the blueberries. If I make this again I'll cut back on the sugar- maybe 2 1/2 cups. I made this without the sauce. I had a little problem with the top of the loaf. It turned out crispy and flaked when I removed it from the pan. The top was only lightly browned, so I know it wasn't overbaked. Any ideas on why that happened? Also, take the direction about lining the pans with waxed paper seriously. I just put waxed paper on the bottom (like I do for fruitcakes) and greased the sides generously with vegetable shortening. The loaves were a little stuck to the pan at the top, even though I used non-stick pans.