bread-lemon blueberry california walnut

By momofsixplus1

Ingredients

• 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

Preparation

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