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Blueberry Lemon Walnut Bread

 

What You Need

1 cup walnuts, chopped

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

2 tablespoons lemon zest

3/4 cup buttermilk

2 eggs

1 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons canola oil

1 cup fresh or frozen blueberries

Glaze:

3 tablespoons granulated sugar

2 tablespoons fresh lemon juice



Directions:

1. Preheat oven to 350 degrees F.

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

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

4. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.

5. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.

6. Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

7. To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.

8. Brush glaze over bread while still warm.

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