Blueberry Lemon Walnut Bread Recipe

Recipes

Blueberry Lemon Walnut Bread

Submitted By: Canada

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.
TIPS: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Servings: 12
Prep Time: 15m
Cook Time: 55m

Low Calorie Vegetarian Quick

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Ingredients

1 cup walnuts, chopped

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

2 tablespoons lemon zest

3/4 cup buttermilk

2 eggs

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons canola oil

1 cup fresh or frozen blueberries

GLAZE

3 tablespoons granulated sugar

2 tablespoons fresh lemon juice

Directions

Preheat oven to 350ºF.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
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.
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.
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.
Brush glaze over bread while still warm.