bread-lemon blueberry california walnut
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
Details
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
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