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Blueberry Lemon Walnut Bread

California Walnuts

"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."
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1 h 10 m servings 283 cals
Original recipe yields 12 servings


  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  3. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  4. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  5. 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.
  6. 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.
  7. To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  8. Brush glaze over bread while still warm.

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Read all reviews 15
  1. 20 Ratings

Most helpful positive review

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 w...

Most helpful critical review

A little dry. Maybe I made it wrong.

Most helpful
Most positive
Least positive

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 w...

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 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 suga...

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.

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 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 h...

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 ...

I used cranberries instead of blueberries and it was great! Got a little hard during the baking, but after I took it out, I wrapped it in foil and that made it moist.

A little dry. Maybe I made it wrong.