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Categories:
walnuts all-purpose baking powder baking soda salt sugar lemons buttermilk eggs vanilla butter vegetable oil blueberries
Viewed: 60 - Published at: 4 years agoIngredients
- 1/2 cups Walnuts, Chopped
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Baking Soda
- 1 pinch Salt
- 1 cup Sugar, Plus 3 Tablespoons For The Glaze
- 2 whole Lemons, Zest And Juice
- 3/4 cups Buttermilk
- 2 whole Eggs
- 1-1/2 teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- 2 Tablespoons Vegetable Oil
- 1 cup Blueberries, Fresh Or Frozen
Method
- Preheat the oven to 350°F.
- In a dry skillet, toast the walnuts over medium-high heat for a few minutes or until just fragrant.
- In a large bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine.
- In a separate bowl, combine 1 cup sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk to combine.
- Make a well in the center of the dry ingredients. Add the liquid mixture and stir gently until just combined; do not over-mix. Gently fold in the walnuts and blueberries.
- Pour the batter into a prepared loaf pan (8"x4"). Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool on rack for 20 minutes; remove from pan.
- For the glaze, combine the lemon juice and remaining 3 tablespoons sugar in a small saucepan. Bring to a boil over high heat, then reduce heat and continue stirring until the sugar dissolves. Pour the glaze over the bread while still warm.
- Slice and enjoy! Wrap leftovers in plastic wrap and consume within a few days.
- Adapted from All Recipes.
