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Blueberry Lemon Bread with Walnuts

Blueberry Lemon Quick Bread with Walnuts
A delicious recipe for moist and wholesome blueberry lemon bread with walnuts.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 8

Ingredients

  • 1 cup walnuts, coarsely chopped

Dry:

  • 1/2 cup all purpose flour
  • 1/2 cup brown rice flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar

Wet:

  • 3/4 cup milk
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 eggs
  • 2 tablespoons melted butter
  • 2 tablespoons melted coconut oil
  • 1 cup blueberries fresh or frozen- do not thaw

Glaze:

  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 350°F. Grease and flour a loaf pan (8 x 4"). In a dry skillet, toast walnuts over medium-high heat until golden brown (1-2 minutes).
  • In a mixing bowl, add all dry ingredients and whisk to combine.
  • In a medium bowl, add milk and lemon juice. Add remaining wet ingredients and whisk just to combine.
  • Make a well in the center of the dry ingredients and pour in liquid ingredients. Mix gently just to combine. Carefully fold in walnuts and blueberries (do not over mix).
  • Transfer to prepared pan and bake for 55-60 minutes until skewer inserted in center comes out clean. Cool for a few minutes and then remove from pan and allow to cool on a rack until room temperature.
  • For the glaze, add sugar and lemon juice to a small saucepan and bring to a boil over high heat. Reduce heat and continue stirring until the sugar is dissolved. Brush glaze over the bread while it's still warm.

Notes

  • For frozen blueberries, lightly coat in flour before folding into batter.