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
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
12
Ingredients
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.
