You are here: Home » Recipes » Lemon Blueberry California Walnut Bread Lemon Blueberry California Walnut Bread Recipe by California Walnut Board 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. PrintEmail Ingredients 1 cup California walnuts, chopped2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup granulated sugar2 tablespoons lemon zest, finely grated3/4 cup buttermilk2 -- egg1 teaspoon pure vanilla extract2 tablespoons unsalted butter, melted2 tablespoons canola oil1 cup fresh or frozen blueberriesGlaze3 tablespoons granulated sugar2 tablespoons fresh lemon juice Instructions 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. Glaze: 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.