Lemon Blueberry California Walnut Bread
| Preparation: | 20 min |
| Marinating/Waiting: | 20 min |
| Cooking: | 1 h |
| Total: | 1 h 40 min |
servings
| Category: | Breakfast |
| Subcategory: | Breads |
| Source: | California Walnuts |

Recipe ingredients
- 1 cup (250 mL) chopped California walnuts
- 2 cups (500 mL) all-purpose flour *
- 2 tsp. (10 mL) baking powder*
- 1/2 tsp. (2 mL) baking soda*
- 1/4 tsp. (1 mL) salt
- 1 cup (250 mL) granulated sugar*
- 2 Tbsp. (30 mL) finely grated lemon zest
- 3/4 cup (175 mL) buttermilk
- 2 eggs
- 1 tsp. (5 mL) pure vanilla extract*
- 2 Tbsp. (30 mL) unsalted butter, melted
- 2 Tbsp. (30 mL) canola oil*
- 1 cup (250 mL) fresh blueberries
- 3 Tbsp. (45 mL) granulated sugar
- 2 Tbsp. (30 mL) fresh lemon juice
Preparation
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
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 (20 x 10 cm) loaf pan. Bake at 350F (180C) 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.
Suggestion
Left-over buttermilk can be frozen for future use. If fresh blueberries are not available, use frozen (unthawed) blueberries.Occasion: Brunch
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!











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