Blueberry Nut Bread with Lemon
This Blueberry Nut Bread is loaded with fresh blueberries and walnuts, which makes this bread perfect for breakfast or a snack!
Servings: 8 Slices
Calories: 477kcal
Equipment
- whisk
- Large bowl
- Medium bowl
- Loaf Pan
- Zester
- Pairing knife
Ingredients
- ⅓ 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
- ½ teaspoon salt
- ½ cup whole milk
- 1 cup fresh or frozen blueberries
- ½ cup chopped walnuts nuts
- 1 tablespoons grated lemon zest
Crumble
- ¼ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter unsalted
Glaze
- 2 tablespoons lemon juice
- ¼ cup powdered sugar
Instructions
- 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.
Notes
This bread can be stored in an airtight container for up to five days at room temperature.
Be careful not to overmix the batter. Mix it until just combined so that you don't have a tough bread.
If you want to prevent your blueberries from sinking, coat them in flour before folding them into the batter.
Nutrition
Calories: 477kcal | Carbohydrates: 70g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 328mg | Potassium: 137mg | Fiber: 2g | Sugar: 41g | Vitamin A: 511IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg