Photo: California Walnut Board
There is one fruit that is always in my refrigerator no matter what: blueberries. I buy them in bulk whenever they’re on sale at the grocery store and love mixing them in yogurt or oatmeal, or even popping them individually as a snack throughout the day.
As it happens though, I have an extraordinary tendency to take even the healthiest of fruit snacks and turn them into a fattening baked good. In the case of this blueberry lemon walnut cake, delicious fresh blueberries need little more than lemons and walnuts to turn a simple baked good into a stellar one.
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The blueberries lend a colorful antioxidant boost, plus other nutrients like dietary fiber and Vitamin C.
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ¾ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract, pure
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons canola oil
- 1 cup blueberries, fresh or frozen
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice, fresh
- Preheat oven to 350º F. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
- In a 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 in preheated oven 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.
- 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.
- Brush glaze over bread while still warm.
