Lemon Blueberry California Walnut Bread
- Yield 10-12 servings
- Prep 25 mins
- Cook 60 mins
The tartness of lemons complements the sweet subtle taste of walnuts in this recipe and the addition of blueberries offers a nutritious antioxidant boost.
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest, finely grated
- 3/4 cup buttermilk
- 2 -- egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 1 cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
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.
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.
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.
Combine 3 tbsp sugar and lemon juice in small saucepan.
Bring to boil over high heat then cook, stirring until sugar dissolves.
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.