Sally- Hmmm…I think the 4 eggs make it work….you would need to get some protein or binder in there in another way with the egg replacer I would think. If you come up with something let me know.

I am wondering whether this recipe might work with egg replacer or would just crash and burn. . . . I don’t usually try to sub in egg replacer for 4 eggs, but the recipe looks so tasty that I’m tempted.

Okay, now it’s days after I made this – it was amazing (see my earlier post). We are still munching, and it still tastes great.

If anyone grew up in the Philadelphia/east coast area – the next day this cake tastes & eats like a old-style Tastycake Jelly Crimpet, but better!

I always wondered how they made ‘em. Must be the whipped egg whites, folding etc. I will try the butterscotch icing them without the blueberries. I think this will be an extremely adaptive recipe. Will report back later once I have all the sugar out of my system!

Thanks sooooo much for a GF delight! Dori

She just came out of an episode Easter weekend and I was trying to get her to eat something. She told me she would eat blueberry bread – which I’ve never made. I began a frantic search for a recipie and then I saw in my reader thaty you just happened to post this recipe right when I needed it. So, instead of putting the batter into a cake pan, I baked it in two loaf pans… it came out WONDERFUL! And the next morning, my little girl was eating again (albeit picking the blueberries out of the bread and eating the blueberries and bread separately, but eating nonetheless). My undying gratitude to you for this post!