The other day my local grocery store was having a buy one get one free special on blueberry pints, so I picked up a couple. I didn't want to make the same old blueberry muffins, and I had some walnuts in my pantry, so I adapted a lemon bread recipe I found to include some blueberries and walnuts. This is what I came up with!
Lemon Blueberry Walnut Bread
- 1 cup 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
- 1/2 cup milk
- 1/4 cup lemon juice
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, combine the sugar, lemon zest, milk, lemon juice, 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.
