Lemon Blueberry Walnut Bread

Lemon Blueberry Walnut Bread
  • 10 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:40 Total Time

Ingredients

Add all
  • 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
    (190 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 350°F (180°C) 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.

Source: California Walnuts