Lemon Blueberry California Walnut Bread

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


1cup California walnuts, chopped
2cups all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
1cup granulated sugar
2tablespoons lemon zest, finely grated
3/4cup buttermilk
2-- egg
1teaspoon pure vanilla extract
2tablespoons unsalted butter, melted
2tablespoons canola oil
1cup fresh or frozen blueberries
3tablespoons granulated sugar
2tablespoons 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.

Nutritional Info *per serving

  • Calories 340
  • Glycemic Load 16
  • Fat 14g
  • Saturated Fat 3g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 4g
  • Cholesterol 45mg
  • Sodium 250mg
  • Potassium 140mg
  • Carbohydrate 48g
  • Fiber 2g
  • Sugars 27g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 10%