Blueberry Lemon Walnut Bread |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost. Ingredients:
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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