Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Lemon Blueberry Walnut Bread
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/pain-noix-grenoble-bleuets-citron-4251.jpg
PT20M
PT1H00M
PT1H40M
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.Make a well in centre 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 (20 x 10 cm) loaf pan. Bake at 350°F (180°C) for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.Combine 3 Tbsp. sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.
10
California Walnuts
4
8
5
4
1 cup (250 mL) chopped california walnuts
2 cups (500 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) baking soda
1/4 tsp. (1 mL) Salt
1 cup (250 mL) granulated sugar
2 Tbsp. (30 mL) finely grated lemon zest
3/4 cup (190 mL) buttermilk
2 egg
1 tsp. (5 mL) pure vanilla extract
2 Tbsp. (30 mL) unsalted butter, melted
2 Tbsp. (30 mL) canola oil
1 cup (250 mL) fresh blueberries
3 Tbsp. (45 mL) granulated sugar
2 Tbsp. (30 mL) fresh lemon juice
Lemon Blueberry Walnut Bread
10
servings
0:20
Preparation
1:00
COOKING
1:40
TOTAL TIME
Ingredients
-
1 cup
(250 mL)chopped california walnuts
-
2 cups
(500 mL)all-purpose flour
-
2 tsp.
(10 mL)baking powder
-
1/2 tsp.
(2 mL)baking soda
-
1/4 tsp.
(1 mL)Salt
-
1 cup
(250 mL)granulated sugar
-
2 Tbsp.
(30 mL)finely grated lemon zest
-
3/4 cup
(190 mL)buttermilk
-
2
egg
-
1 tsp.
(5 mL)pure vanilla extract
-
2 Tbsp.
(30 mL)unsalted butter, melted
-
2 Tbsp.
(30 mL)canola oil
-
1 cup
(250 mL)fresh blueberries
-
3 Tbsp.
(45 mL)granulated sugar
-
2 Tbsp.
(30 mL)fresh lemon juice
Preparation
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
In large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
Make a well in centre 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 (20 x 10 cm) loaf pan. Bake at 350°F (180°C) for 55 to 60 minutes or until tester inserted in centre comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
Combine 3 Tbsp. sugar and lemon juice in small saucepan. Bring to boil over high heat then cook, stirring until sugar dissolves. Brush glaze over cake while still warm.
Source :
California Walnuts
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
