Blueberry Lemon Walnut Bread

Name: Blueberry Lemon Walnut Bread
Total time: 70
Yield: 12
Ingredients: 1 cup walnuts, chopped; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; 2 tablespoons lemon zest; ¾ cup buttermilk; 2 eggs; 1 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, melted; 2 tablespoons canola oil; 1 cup fresh or frozen blueberries; 3 tablespoons granulated sugar; 2 tablespoons fresh lemon juice

Recipe by California Walnuts from allrecipes.com

Snack 1 Hr. 10 Mins.

Ingredients

12 servings

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1 cup walnuts, chopped
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup granulated sugar
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2 tablespoons lemon zest
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¾ cup buttermilk

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2 eggs
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1 teaspoon pure vanilla extract
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2 tablespoons unsalted butter, melted
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2 tablespoons canola oil
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1 cup fresh or frozen blueberries
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3 tablespoons granulated sugar
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2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees F.
In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
In a 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 over-mix. Gently fold in walnuts and blueberries.
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.
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.
Brush glaze over bread while still warm.