FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breads pg 1 >  Blueberry Lemon Walnut Bread

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BLUEBERRY LEMON WALNUT BREAD

Blueberry BreadThe tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
Cook Time: 55 min
Prep Time: 15 min
Servings: 12

 
Ingredients:

    • 1 cup 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

Glaze:

    • 3 tablespoons granulated sugar
    • 2 tablespoons fresh lemon juice


Directions:

1. Preheat oven to 350ºF.

2. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

3. In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.

4. In 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. Gently fold in walnuts and blueberries.

6. 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 inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

7. To make the glaze, combine sugar and lemon juice in small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.

8. Brush glaze over bread while still warm.

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

Recipe courtesy of California Walnut Board
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages