Blueberry Lemon Walnut Bread

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.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 283 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1 cup fresh or frozen blueberries
• 1 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar
• 1 cup granulated sugar
• 1 cup walnuts, chopped
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup buttermilk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

Step 3

In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.

Step 4

In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.

Step 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.

Step 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.

Step 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.

Step 8

Brush glaze over bread while still warm.