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."
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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.
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 sugar and lemon in the bread this would be a 5 star recipe in my opinion. I am willing to try though. :)
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 have a massive sweet tooth. I will make these again but cut the sugar down. Thanks for the recipe:)
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.
* 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
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