Go Smart with California Walnuts Smart Menus Program: Delicious, convenient recipes aimed at changing the way Americans eat, brought to you by best-selling author and Oprah regular Dr. Michael Roizen and James Beard award-winning cookbook author Mollie Katzen. Smart Menus is designed to help people embrace a smart eating style that’s long on taste and convenience and short on scolding. Smart recipes and tips on how to create your own smart eating style are available at www.walnuts.org/smartmenus.

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, finely grated
3/4 cup reduced fat buttermilk
2 eggs
1 teaspoon vanilla extract
2 tablespoon unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries

Glaze:
3 tablespoons granulated sugar
2 tablespoon fresh lemon juice

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.

Preheat oven to 350ºF.

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 loaf pan. Bake in preheated oven 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.

glaze:
Combine 3 tablespoons 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.

Makes 1 loaf

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

Nutrition information per serving:
280 calories, 5g protein, 40g carbohydrates, 2g fiber, 90mg sodium, 12g total fat, 2.5g saturated fat