Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Lemon Blueberry Walnut Bread https://www.metro.ca/userfiles/image/recipes/pain-noix-grenoble-bleuets-citron-4251.jpg PT20M PT1H00M PT1H40M
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.
10
4 8 5 4
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 egg 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
Lemon Blueberry Walnut Bread

Lemon Blueberry Walnut Bread

Rate this recipe
8 Votes
10
servings
0:20
Preparation
1:00
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    chopped california walnuts
    You might like:

    Flyer Deal  (1)
    JUMBO WALNUTS

    JUMBO WALNUTS

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 2 cups
    (500 mL)
    all-purpose flour
    You might like:

    Flyer Deal  (1)
    GOLDEN TEMPLE ATTA FLOUR

    GOLDEN TEMPLE ATTA FLOUR

    $9.99 ea.

    9 kg SELECTED VARIETIES


  • 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
    egg
  • 1 tsp.
    (5 mL)
    pure vanilla extract
  • 2 Tbsp.
    (30 mL)
    unsalted butter, melted
    You might like:

    Flyer Deals  (2)
    BUY ANY 2 Natrel Organic Butter 250 g & GET 1 FREE Natrel Organic Cream 1 L, Save $3.99 ea.
    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


    BABA GHEE BUTTER

    BABA GHEE BUTTER

    $6.99 ea.

    400 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    canola oil
    You might like:

    Flyer Deal  (1)
    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $3.99 ea.

    1.18 L SELECTED VARIETIES


  • 1 cup
    (250 mL)
    fresh blueberries
  • 3 Tbsp.
    (45 mL)
    granulated sugar
  • 2 Tbsp.
    (30 mL)
    fresh lemon juice
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.