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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 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
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

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Ingredients

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  • 1 cup
    (250 mL)
    chopped california walnuts
  • 2 cups
    (500 mL)
    all-purpose flour
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  • 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
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    ORGANIC LEMONS

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    454 g PRODUCT OF SPAIN


  • 3/4 cup
    (190 mL)
    buttermilk
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  • 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
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  • 3 Tbsp.
    (45 mL)
    granulated sugar
  • 2 Tbsp.
    (30 mL)
    fresh lemon juice
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    ORGANIC LEMONS

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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.

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