Blueberry Lemon Walnut Bread

Blueberry Lemon Walnut Bread

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"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
Serving size has been adjusted!

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

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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.


  1. 16 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.

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...

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 ...

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 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.