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

For The 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 pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 cup fresh or frozen blueberries

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

For the Glaze:

  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice

Directions

For The Bread:

  1. Preheat oven to 350ยบF.
  2. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  3. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  4. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  5. 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.
  6. 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.

For The 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.