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.

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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