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bread-lemon blueberry california walnut


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  • 1 cup chopped california walnuts
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 cup fresh blueberries
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice



Step 1

in dry skillet, toast walnuts over medium-high heat for 1-2 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 center of dry ingredients. add liquid ingredients and mix gently just to combine, do not overmix. gently fold in walnuts and blueberries. pour batter into a greased and floured 8 x 4 inch loaf pan. bake at 350 for 55-60 minutes.

combine 3 tablespoons sugar and lemon juice in a small saucepan. bring to a bowl over high heat the cook, stirring until sugar dissolves. brush glaze over cake while still warm.

makes 1 loaf


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