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.



Bite-sized, bright blue, round and sweet – could there be a more perfect treat for kids than fresh blueberries? Blueberries taste so yummy they’re almost like candy. Except with one major advantage. Blueberries provide dense little pops of powerful nutrition. Besides being a rich source of vitamin C and other key vitamins and minerals, blueberries come packed with natural antioxidants called anthocyanins. These have been found to boost the immune system to help prevent those winter colds plus preserve vision and promote brain health. Best of all, blueberries can perk up your family’s desserts right now.  Why wait for summer? Fresh firm and flavorful blueberries from Chile await you in the produce section in glorious abundance. Try baking with Chilean blueberries for a fun winter day activity at home. The healthy Chilean Blueberry Oatmeal Crumble Bar recipe below is perfect because it requires no knives – with blueberries there’s never a need for chopping, dicing or peeling. Children can easily pile the fresh blueberries, crunchy oats and other ingredients into measuring cups. Just be sure to have extra blueberries for nibbling while you and the kids get cooking.

For more fresh blueberry inspirations please visit


Makes 9 – 2×2 inch squares.

Ingredients to make berry filling
3 cups fresh blueberries
1/2 cup sugar
2 tablespoons orange juice
1 tablespoon cornstarch

For crust & crumble topping
2 cups old fashioned rolled oats
3/4 cup flour
3/4 cup brown sugar packed
1 1/2  teaspoons grated orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick sweet butter, melted
Line a 9 inch square pan with parchment paper

Preheat oven to 350 degrees

For filling:
In a medium saucepan stir together all filling ingredients. Bring to a boil over medium high heat stirring often to reduce until mixture is thick and the berries breakdown, about 15 minutes. While filling is cooking make the crust.

For crust and crumble:
In a medium bowl mix together the first 6 ingredients. Add melted butter to blend well. Reserve 3/4 cup for topping. Transfer remaining mixture to baking pan. Press firmly in bottom to form a crust. Spoon filling in an even layer. Sprinkle with remaining topping. Bake for 30 to 35 minutes. Cool before cutting.

Nutrients per square: Calories 338, calories from fat100, fat 11gms, saturated fat7gms, cholesterol 27mg,sodium 72mg, dietary fiber 3gms, protein 4gms.

For more information please visit

For more information, please contact
Patricia Schneider
(415) 717-7595

Deep Dish Fresh Blueberry Pie

Fresh, homemade pies don’t have to wait until summer.  With tasty, ripe blueberries from Chile available in the supermarket right now, it’s easy to make a beautiful dessert anytime at all.

Fresh blueberries need no pitting, peeling or chopping–just a quick rinse and they’re ready to toss with freshly squeezed orange juice and some tapioca and sugar.  Spoon this fresh, all-natural mixture brimming with fresh berry goodness into a homemade or ready-made crust, top with another crust, and pop it into the oven.

Blueberries not only bring flavor to the table; each juicy bite brings healthful benefits, as well:

A half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidant into only 40 sweet calories.
Blueberries contain more disease-fighting antioxidants than red wine or green tea.
Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia, according to independent university studies.
Some scientific evidence suggests that blueberries may be beneficial for the skin.  New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.

Look for fresh Chilean blueberries at your local grocery stores and enjoy the taste of summer all year long.

For more fresh blueberry inspirations,  go to:

Deep Dish Fresh Blueberry Pie  
Makes 10 servings
Courtesy of the Chilean Fresh Fruit Association

1-1/2   cups sugar
6          tablespoons quick-cooking Tapioca
8          cups Fresh Chilean Blueberries
Juice of 1 orange
1          egg mixed with 1 tablespoon milk

Pastry dough for a large double crust pie.

Preheat oven to 375.

In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9-½ inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash.

Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown.   Cool before serving.

Calories 443, fat 16 gms, calories from fat 144, saturated fat 4 gms,  cholesterol 21 mg, sodium 9 mg, dietary fiber 4 gms, protein 4 gms

For more information please visit

Superfood Snack Suggestions

Toss some fresh Chilean blueberries together with walnuts andtoasted oats laced with a touch of honey.

Fill a snack-size bag or container with flavor-rich blueberries.

Take them along to work, school, an outing, or sports event.

Sweeten up Your Morning, Noon and Night.

Ladle pancake batter onto a hot griddle, then scatter some fresh blueberries over the batter and finish cooking as usual.

Heat fresh blueberries in maple syrup to pour on pancakes or waffles.

Try blueberries, toasted nuts and crumbled blue cheese over a fresh spinach salad.

Blend fresh blueberries with a banana, milk and crushed ice for a beautiful, deep purple smoothie.

Blueberries love compatible spices; try them with cinnamon, coriander, fresh, ground or crystallized ginger, nutmeg, or vanilla

Add great nutrition and a little fun to the kids’ meals – like adding blueberries to their oatmeal in the shape of a smiley face, or a snow man, a wreath or other holiday icons .

For more information, please contact

Patricia Schneider
(415) 717-7595