California Walnut Lemon Blueberry Bread
Contributed by: News Canada
Spring-Fresh Recipe From California
(NC) - Looking for a little California sunshine? Celebrate the spring season with this recipe from the California Walnut Commission.
The tangy, tart taste of lemons, paired with the sweet mellow taste of California Walnuts comes together in this California Walnut Lemon Blueberry Bread. The addition of blueberries gives the bread added flavour and a nutritious antioxidant boost.
- 1 cup California walnuts, chopped 250 mL
- 2 cups all-purpose flour 500 mL
- 2 tsp baking powder 10 mL
- 1/2 tsp baking soda 2 mL
- 1/4 tsp salt 1 mL
- 1 cup granulated sugar 250 mL
- 2 tbsp finely grated lemon zest 30 mL
- 3/4 cup buttermilk 175 mL
- 2 eggs
- 1 tsp pure vanilla extract 5 mL
- 2 tbsp unsalted butter, melted 30 mL
- 2 tbsp canola oil 30 mL
- 1 cup fresh blueberries 250 mL
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.
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.
Leftover buttermilk can be frozen for future use. If fresh blueberries are not available, use frozen (unthawed) blueberries.
Serving Size: Makes 1 Loaf, 10 - 12 Servings