This Blueberry Nut Bread with Lemon is the perfect thing to make when you have a bunch of blueberries and some walnuts lying around. It’s easy to put together, and it makes a delicious snack or breakfast!
The bread is subtly sweet and tangy, with pops of juicy blueberry and crunchy walnut. Plus, the lemon glaze takes it over the top. Trust me – you’ll love this bread!
❤️ Why You’ll Love This Recipe
- This easy blueberry bread recipe is perfect for breakfast, dessert, or snack.
- A great way to use up fresh or frozen blueberries.
- Great to make ahead for a quick breakfast on busy mornings.
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- butter, melted
- lemon juice
- large eggs, room temperature
- vanilla extract
- all-purpose flour, spooned and leveled
- baking powder
- whole milk
- fresh or frozen blueberries
- chopped walnuts nuts
- grated lemon zest
- all-purpose flour
- ground cinnamon
- butter, unsalted
- lemon juice
See the recipe card below for quantities.
🔪 How to Make Blueberry Nut Bread with Lemon
Step 1: Preheat the oven
Preheat the oven to 350 degrees.
Step 2: Beat together the wet ingredients
In a large bowl, beat the melted butter, sugar, lemon juice, and eggs. Add the milk and mix until combined.
Step 3: Mix together the dry ingredients
Combine the flour, baking powder, and salt.
Step 4: Stir the dry ingredients into the wet ingredients
Stir the dry ingredients into the wet and whisk together.
Step 5: Gently fold in the blueberries and nuts
Fold in the blueberries, nuts, and lemon zest. Pour into a greased loaf pan.
Step 6: Mix together the crumble topping
Mix together the crumble topping and add it to the top of the batter
Step 7: Bake the loaf
Bake for 70-75 mins. Test doneness with a skewer, it should come clean.
Step 8: Cool before removing it from the pan
Cool for 10 mins before removing it from the pan.
Step 9: Make the glaze
Mix the lemon juice and powdered juice.
Step 10: Drizzle glaze on the cake
Drizzle the glaze over the cake.
Step 11: Serve and enjoy
Serve warm and enjoy.
Hint: If you have trouble getting the glaze to stay on top of the moist quick bread, try spooning it over after the cake has cooled a little.
Do you want to change up this blueberry nut bread recipe and make it your own? Here are some ways that you can do that!
- Use fresh or frozen raspberries in place of the blueberries.
- Add a teaspoon of almond extract to the batter for a little bit of extra flavor.
- Substitute pecans or almonds for the walnuts.
- Omit the lemon glaze and instead sprinkle the bread with powdered sugar.
If you love easy breakfast bread recipes like this one, you may also enjoy this Cranberry Walnut Banana Bread recipe.
- Large bowl
- Medium Bowl
- Loaf pan
- Paring knife
- Wooden spoon or spatula
- Non-stick spray or flour and shortening
This bread will keep for 3-4 days stored in an airtight container or wrapped in plastic wrap at room temperature.
Freezer: Slice the bread and place it in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or pop into the microwave for a few seconds.
Reheating: Slice the bread and place it on a plate. Microwave for 20-30 seconds, or until warmed through.
- Use fresh blueberries for the best flavor. If you only have frozen, thaw them first and drain off any excess liquid.
- To measure the flour correctly, use a spoon to scoop it into the measuring cup and then level it off with the back of a knife. Do not dip the measuring cup into the flour or pack it down.
- If you don’t have a zester, you can use a fine grater to grate the lemon zest.
- Be careful not to overmix the batter. Stir until just combined. Overmixing can result in tough and dry bread.
- I prefer to grease and flour the pan, however, you can also use baking spray just make sure to coat the bottom of the pan well.
- If you have a wire rack you can place it on top of a baking sheet and then drizzle glaze on top of the bread, so that it has room to drip.
- Are you a chocolate lover? You could add chocolate chips to this quick bread recipe.
- If you are using small loaf pans instead of a large pan, you will need to adjust the cooking time.
- You can tell this blueberry muffin bread is ready when a toothpick inserted into the center of the loaf comes out clean.
Do you have questions about this easy recipe? Here are the answers to the most commonly asked questions.
Yes, you should thaw the blueberries first. Drain off any excess liquid before adding them to the batter.
You can substitute almond milk or soy milk for the whole milk if you need to.
Fresh blueberries will give you the best flavor, but you can use frozen if that’s all you have. Just be sure to thaw them first and drain any excess liquid.
🍽 More Sweet Bread Recipes
If you enjoy homemade bread, try these great recipes:
🧾Blueberry Nut Bread with Lemon
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Blueberry Nut Bread with Lemon
- Large bowl
- Medium bowl
- Loaf Pan
- Pairing knife
- 1/3 cup butter melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 large eggs room temperature
- 2 cups all-purpose flour scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts nuts
- 1 tablespoons grated lemon zest
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter unsalted
- 2 tablespoons lemon juice
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees.
- In a large bowl, beat the melted butter, sugar, lemon juice and eggs.
- Then pour in the milk and mix until combined.
- Combined the flour, baking powder and salt.
- Stir the dry Ingredients into the wet and whisk together.
- Fold in the blueberries, nuts and lemon zest.
- Pour into a greased loaf pan and bake for 70-75 mins.
- Test doneness with a skewer, it should come clean.
- Cool for 10 mins before removing from the pan.
- Mix the lemon juice and powdered juice.
- Drizzle over the coffee cake.
- Serve warm and enjoy.