BOB RECIPE: Blueberry Lemon Walnut Bread

Great combination of summer flavors!
from:  Southern Grove
Product:  Shelled Walnuts

Yield:  12 servings

1 cup shelled walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
2 tablespoons melted butter
2 tablespoons canola or vegetable oil
1 cup blueberries

3 tablespoons granulated sugar
2 tablespoons freshly squeezed lemon juice

Preheat oven to 350 F.  Spread a single layer of walnuts onto a baking sheet.  Toast walnuts in preheated oven for 10 to 12 minutes (until light brown) then let cool.

Using a whisk, mix all-purpose flour, baking powder, baking soda and salt in a large bowl.  Using a whisk, mix sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil in a medium bowl.  Pour liquid ingrediens into a pit created in the center of the dry ingredients and lightly combine.  Take care not to over mix.  Introduce chopped walnuts and blueberries by folding into mixture.

Flour and grease an 8 x 4 (I’d use a 9 x 5) loaf pan.  Spread mixture into prepared loaf pan.  Bake for 55 minutes to 1 hour (If using a tester, insert into center, baking complete when tester comes out clean).    When finished baking, let cool for 20 minutes on rack, removing from pan and cool to room temperature.

To create a glaze, add sugar and lemon juice to a small saucepan.  Boil over high heat, then reduce.  Stir until sugar has dissolved.  Brush on glaze while bread is still warm.


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