The complimentary flavors of lemon and blueberry make this quick bread a real winner.

Lemon Blueberry California Walnut Bread

1 cup chopped California walnuts
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons finely grated lemon zest
3/4 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice

1. In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
2. In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
3. 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.
4. Bake at 350°F (175°C) 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.
5. Combine 3 tablespoons sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.

Makes 1 loaf, 10 to 12 servings.

Tips: Left-over buttermilk can be frozen for future use. If fresh blueberries are not available, use frozen (unthawed) blueberries.

Recipe provided courtesy of California Walnuts.