A delicious recipe for moist and wholesome blueberry lemon bread with walnuts.
1/2cupall purpose flour
1/2cupbrown rice flour
1cupwhole wheat flour
1TB.lemon juice(freshly squeezed)
2TB.melted coconut oil
1cupblueberries(fresh or frozen- do not thaw)
2TB.lemon juice(freshly squeezed)
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.