Blueberry Lemon Walnut Bread

Ingredients

• Servings: 12
• 1 cup 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
• glaze:
• 3 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees 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.
• to make the glaze, combine sugar and lemon juice in a small saucepan. bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
• brush glaze over bread while still warm.