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Blueberry Lemon Walnut Bread
Blueberry Lemon Walnut Bread
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Lemon-walnut quick bread with blueberries for a sweet and tangy antioxidant-packed treat.
Ingredients:
  • 1 cup walnuts, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 0.75 cup buttermilk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 cup fresh or frozen blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
Instructions:
  • Preheat your oven to 350°F.
  • Toast walnuts in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant.
  • Combine the all-purpose flour, baking powder, baking soda, and salt in a large bowl. Whisk together until fully combined.
  • Combine sugar, fragrant lemon zest, tangy buttermilk, eggs, aromatic vanilla, luscious melted butter, and oil in a medium bowl. Gently whisk until all ingredients are just combined.
  • Create a hollow in the dry ingredients and pour in the liquid ones, then mix lightly until just blended. Carefully add walnuts and blueberries, folding them in gently.
  • Grease and flour an 8 x 4-inch loaf pan, then pour in the batter. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack for 20 minutes, then remove from the pan and cool to room temperature.
  • In a small saucepan, merge sugar and lemon juice. Boil over high heat, then lower heat and stir until sugar dissolves.
  • While the bread is still warm, gently coat it with the glaze for a beautiful finish.

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