Blueberry Lemon Walnut Bread

By California Walnuts
Total Time
1 Hr, 10 Mins
Serves
12
Meal
Brunch Snack
Course
Desserts Side

DESCRIPTION

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

Prep Time
15 Mins
Cook Time
55 Mins
Total Time
1 Hr, 10 Mins
Calories
280
Total Fat
12
Polyunsaturated Fat
6
Cholesterol
41
Sodium
170
Carbohydrates
39
Dietary Fiber
1.5
Protein
5

Ingredients

Bread

  • 1 cup California walnuts, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract, pure
  • 2 tablespoons butter, unsalted, melted
  • 2 tablespoons canola oil
  • 1 cup blueberries, fresh or frozen

Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Glaze

  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice, fresh

Preparation

Bread

  • Preheat oven to 350º F.
  • In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  • In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  • In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  • Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
  • Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

Glaze

  1. Combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  2. Brush glaze over bread while still warm.