Lemon Blueberry California Walnut Bread
- Yield: 10-12 servings
- Prep: 25 mins
- Cook: 60 mins
- 1cup California walnuts, chopped
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 1cup granulated sugar
- 2tablespoons lemon zest, finely grated
- 3/4cup buttermilk
- 2-- egg
- 1teaspoon pure vanilla extract
- 2tablespoons unsalted butter, melted
- 2tablespoons canola oil
- 1cup fresh or frozen blueberries
- 3tablespoons granulated sugar
- 2tablespoons fresh lemon juice
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
Preheat oven to 350F. 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 loaf pan.
Bake in preheated oven 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.
Tips: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.
Nutritional Info *per serving
- Calories 340
- Glycemic Load 16
- Fat 14g
- Saturated Fat 3g
- Polyunsaturated Fat 7g
- Monounsaturated Fat 4g
- Cholesterol 45mg
- Sodium 250mg
- Potassium 140mg
- Carbohydrate 48g
- Fiber 2g
- Sugars 27g
- Protein 6g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 8%
- Calcium 10%
- Iron 10%