Blueberry Lemon Walnut Bread Recipe

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Most Helpful Positive Review

Dec 30, 2010

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.

—mominml

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Most Helpful Critical Review

Sep 02, 2011

A little dry. Maybe I made it wrong.

—plawrence629

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13 Ratings

Jan 18, 2011

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. :)

—Heatherly311

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Dec 01, 2010

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.

—Sonhe

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Dec 28, 2010

This is a surprisingly good quick bread, easy to make and disappears like a magic trick, very healthy to boot. It's ALL good.

—Kendra of Ravenwood

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Jul 13, 2011

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.

—Curly Sue

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Nov 13, 2011

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:)

—Jog Dish

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Aug 17, 2011

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!

—lilyorchid

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Lemon Blueberry Bread

Nutrition

Calories
283 kcal
14%

Carbohydrates
40.2 g
13%

Cholesterol
41 mg
14%

Fat
12 g
18%

Fiber
1.6 g
7%

Protein
5.4 g
11%

Sodium
211 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Lemon Walnut Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 283
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 2.4g 12 %
Cholesterol 41mg 14 %
Sodium 211mg 8 %
Potassium 116mg 3 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.6g 7 %
Protein 5.4g 11 %
Sugars 22.2g
Vitamin A 2 %
Vitamin C 6 %
Calcium 10 %
Iron 15 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 6 %
Magnesium 9 %
Folate 30 %

* 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.