Recipe by California Walnut Board
"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."
Watch video tips and tricks
pure vanilla extract
unsalted butter, melted
fresh or frozen blueberries
fresh lemon juice
Very good, moist bread, despite the reduced amount of fat compared to other breads. I did not use the walnuts because my kids didn't want nuts in the bread. I poked little holes in the bread while warm and then added the glaze, which helps keep the bread moist and full of lemon flavor. I also used lemon extract instead of vanilla.
A little dry. Maybe I made it wrong.
This bread was pretty good however, I feel that it was missing a little something. I realized that it tasted awesome when you got a bite with the glaze on it. I'm thinking with a tad more sugar and lemon in the bread this would be a 5 star recipe in my opinion. I am willing to try though. :)
A good bread. A little dense but with good lemon flavor. I used dried lemon zest and skipped the glaze, since the bread would not be served immediately.
This is a surprisingly good quick bread, easy to make and disappears like a magic trick, very healthy to boot. It's ALL good.
I've made a few loaves from this website, and this was the best one so far! It baked up nice and tall in a well-preheated oven after only 45 minutes, so watch yours carefully. The glaze added nice lemon flavor, and the loaf was moist enough. I used frozen blueberries, and the 2 eggs were large sized. I did make a few minor changes: I didn't bother roasting the walnuts, and I substituted plain yogurt for buttermilk. I omitted the vanilla extract (I always leave that out when baking). It is delish!
Delicious! I used fresh blueberries. I also served with a blueberry sauce: 1/4 cup blueberries, 1 tbsp lemon juice, 3 tbsp water, 2 tbsp sugar. Let it simmer for 15 minutes until it thickens.
I made this recipe into muffins (got 18 small/med sized muffins). The flavor of these was great and they were very moist. I found them to be extremely sweet and I did not use the glaze, and I have a massive sweet tooth. I will make these again but cut the sugar down. Thanks for the recipe:)
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Lemon Walnut Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Blueberries and zucchini are married perfectly in these summertime loaves!
See how to make simple, delicious blueberry muffins.
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.