The Pioneer Woman Tasty Kitchen
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Lemon Blueberry Walnut Bread

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Prep:

Cook:

Level: Easy

System:

10

Description

Tender and bright lemon bread studded with blueberries and walnuts and topped with a tart lemon glaze. Tastes like summer!

Ingredients

  • ½ cups Walnuts, Chopped
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 pinch Salt
  • 1 cup Sugar, Plus 3 Tablespoons For The Glaze
  • 2 whole Lemons, Zested And Juiced
  • ¾ cups Buttermilk
  • 2 whole Eggs
  • 1-½ teaspoon Vanilla
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Vegetable Oil
  • 1 cup Blueberries, Fresh Or Frozen

Preparation

Preheat the oven to 350°F.

In a dry skillet, toast the walnuts over medium-high heat for a few minutes or until just fragrant.

In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.

In a separate bowl, combine 1 cup sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk to combine.

Make a well in the center of the dry ingredients. Add the liquid mixture and stir gently until just combined; do not over-mix. Gently fold in the walnuts and blueberries.

Pour the batter into a prepared loaf pan (8″x4″). Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool on rack for 20 minutes; remove from pan.

For the glaze, combine the lemon juice and remaining 3 tablespoons sugar in a small saucepan. Bring to a boil over high heat, then reduce heat and continue stirring until the sugar dissolves. Pour the glaze over the bread while still warm.

Slice and enjoy! Wrap leftovers in plastic wrap and consume within a few days.

Adapted from All Recipes.

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