This delicious bread can be made parve by substituting soymilk mixed with lemon juice for the buttermilk. Enjoy for a Shabbat or anytime breakfast treat.
- Cook Time
- Prep Time
- 12 ServingsServings
- 1 cup California 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 unsalted butter, melted
- 2 tablespoons canola oil
- 1 cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
1 Preheat oven to 350ºF.
2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
3 in a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix.
6 Gently fold in walnuts and blueberries.
7 Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inser
8 Cool on rack for 20 minutes; remove from pan, cool to room temperature.
9 To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
10 Brush glaze over bread while still warm.
Source: California Walnut Board