Blueberry Lemon Walnut Bread

Publish date:
Blueberry Lemon Walnut Bread

This delicious bread can be made parve by substituting soymilk mixed with lemon juice for the buttermilk. Enjoy for a Shabbat or anytime breakfast treat.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 1 cup California 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
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice


1 Preheat oven to 350ºF.
2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
3 in a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix.
6 Gently fold in walnuts and blueberries.
7 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 inser
8 Cool on rack for 20 minutes; remove from pan, cool to room temperature.
9 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.
10 Brush glaze over bread while still warm.

Source: California Walnut Board