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 inser8 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