Blueberry Black Walnut Bread Cake
Indulge in the rich, nutty sweetness of this Blueberry Black Walnut Bread Cake—a delightful fusion of moist cake, fruity bursts, and earthy crunch. Perfectly balancing the juicy tang of fresh blueberries with the robust flavor of black walnuts, this recipe takes a classic quick bread to new heights. Enhanced with warm cinnamon and a tender buttermilk base, each slice offers a comforting texture and aroma that's perfect for breakfast, brunch, or dessert. Ready in just over an hour, this easy-to-make loaf is packed with simple yet wholesome ingredients. Serve it warm or at room temperature, with a drizzle of honey or a dollop of whipped cream for a truly irresistible treat. Ideal for gatherings or as a snack with coffee, this bread cake recipe is one you'll want to bookmark!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 units large eggs
- 1.5 cups fresh blueberries
- 0.75 cups black walnuts, chopped
- 1 tablespoon all-purpose flour (for blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, mix the buttermilk, melted butter, vanilla extract, and eggs until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
In another small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent the blueberries from sinking to the bottom during baking.
Gently fold the coated blueberries and the chopped black walnuts into the batter using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Slice and serve as is, or with a drizzle of honey or a dollop of whipped cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 23.8 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
