Blueberry Lemon Walnut Bread Recipe -
Blueberry Lemon Walnut Bread Recipe

Blueberry Lemon Walnut Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  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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Reviews More Reviews

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.

Most Helpful Critical Review
Sep 02, 2011

A little dry. Maybe I made it wrong.


15 Ratings

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.

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. :)

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.

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:)

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!

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.


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • 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.

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