Lemon Blueberry California Walnut Bread

  • Yield 10-12 servings
  • Prep 25 mins
  • Cook 60 mins

The tartness of lemons complements the sweet subtle taste of walnuts in this recipe and the addition of blueberries offers a nutritious antioxidant boost.


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, finely grated
3/4 cup buttermilk
2 -- egg
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. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

  2. Preheat oven to 350F.  In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.

  3. Make a well in centre 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.

  4. Bake in preheated oven for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.


  1. Combine 3 tbsp sugar and lemon juice in small saucepan.

  2. Bring to boil over high heat then cook, stirring until sugar dissolves.

  3. Brush glaze over cake while still warm.


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



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