Directions:

Glaze:

3 tbsp granulated sugar 45 mL 2 tbsp fresh lemon juice 30 mL

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. Set aside.

In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, 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 (20 x 10 cm) loaf pan.

Bake at 350 F (180 C) 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.

Glaze (optional):

Combine sugar and 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 fresh blueberries are not available, use frozen (unthawed) blueberries.

Source: http://www.walnutinfo.com.