Servings: 10
Prep Time: 15 Min.
Cook Time: 1 Hr.

+ 1 c. CALIFORNIA walnuts, chopped
+ 2 c. flour
+ 2 tsp. baking powder
+ 1/2 tsp. baking soda
+ 1/4 tsp. salt
+ 1 c. granulated sugar
+ 2 Tbsp. lemon zest, finely grated
+ 3/4 c. buttermilk
+ 2 eggs
+ 1 tsp. vanilla
+ 2 Tbsp. unsalted butter, melted
+ 2 Tbsp. canola oil
+ 1 c. fresh or frozen blueberries

Glaze:
+ 3 Tbsp. granulated sugar
+ 2 Tbsp. lemon juice

1. Preheat oven to 350ºF. In large bowl, combine flour, baking powder, baking soda and salt. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil.
2. 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.
3. Pour batter into a greased and floured 8 x 4-in. loaf pan. Bake 55 to 60 min. or until tester inserted in center comes out clean. Cool on rack for 20 min. Remove from pan and cool to room temperature.

Glaze:
1. Combine 3 Tbsp sugar and 2 Tbsp. lemon juice in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Brush glaze over cake while still warm.

Tips: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.

Calories: 337;   Total Fat: 14g;   Saturated Fat: 3g;   Cholesterol: 49mg;   Total Carbs: 48g;   Fiber: 2g;   Protein: 8g;   Sodium: 249mg;