Walnut and Blueberry Bread

    1 hour 10 minutes

    This is a cake style bread that doesn’t contain any yeast. The combination of blueberries and walnuts are complemented with lemon zest.

    48 people made this

    Serves: 15 

    • 85g margarine, softened
    • 1/2 cup (125ml) milk
    • 2 eggs
    • 2 1/2 cups (310g) plain flour
    • 1 cup (220g) white sugar
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1 cup frozen blueberries, thawed, drained
    • 1/2 cup chopped walnuts
    • 1/2 teaspoon grated lemon zest

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, bicarbonate of soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
    2. Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.

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    Reviews in English (35)


    Yummy! Our family has agreed that this one was a winner! We added 12 oz of white chocolate chips and cooked it in the oven at 350 degrees for about 1 1/2 hrs since we don't own a bread machine. It turned out beautiful.  -  20 Jul 2002  (Review from Allrecipes USA and Canada)


    Turned out similar to Banana Bread, but with Blueberries instead of Bananas. The very top middle didn't cook all the way through. Definitely let it cool in the pan before removing it!  -  05 Jul 2001  (Review from Allrecipes USA and Canada)


    My bread came out without any problems. My machine doesn't have a CAKE setting so I just used the Batter setting instead. At first I was a bit worried that there weren't going to be any blueberries left after the kneeding paddle got through with the dough but despite the blue color of the dough there were plenty of blueberries still intact. Yummy bread. Great with coffee on a cold winters night.  -  23 Feb 2001  (Review from Allrecipes USA and Canada)