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
In dry skillet, toast walnuts over medium-high
heat for 1 to 2 minutes.
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.
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 at 350 F
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.
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.
