Blueberry-Lemon-Walnut-Bread

Blueberry-Lemon-Walnut-Bread

The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.

Ingredients

Bread

  • 1 cup California walnuts, chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract, pure
  • 2 tablespoons butter, unsalted, melted
  • 2 tablespoons canola oil
  • 1 cup blueberries, fresh or frozen

Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Glaze

  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice, fresh

Directions

Bread

  • Preheat oven to 350ยบ F.
  • In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  • In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  • In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  • Make a well in center 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 loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

Glaze

  1. Combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  2. Brush glaze over bread while still warm.