Baked Lemon Blueberry Doughnuts: A delightfully light treat ideal for spring! They're really moist and easy than you might imagine!
– 1/4 cup unsalted butter melted– ▢1/4 cup canola or vegetable oil– ▢3/4 cup granulated sugar 150 g– ▢2 large egg– ▢2 tsp vanilla extract– ▢1-2 tsp grated lemon zest depending on your taste– ▢1 cup buttermilk or substitute regular milk– ▢2 2/3 all-purpose flour 350g– ▢1 1/2 tsp baking powder– ▢1/4 tsp baking soda– ▢1/2 tsp salt– ▢1 cup fresh blueberrie
Ingredient
– ▢2 cups powdered icing sugar– ▢1-2 tsp lemon zest (optional)– ▢7-8 tbsp fresh lemon juice or milk see note
For glaze
Direction
1
Set oven temperature to 425 degrees Fahrenheit and coat your doughnut pans with butter or nonstick cooking spray.
2
Whisk butter, oil, and sugar in a large bowl for 2 minutes until creamy and fluffy.
3
Whisk in the buttermilk, eggs, vanilla extract, and lemon zest until the mixture is completely smooth.
4
Mix in the baking soda, flour, baking powder, and salt, whisking just until mixed. Add blueberries and stir. The batter is thick (see to the notes).
5
Spoon batter into a large disposable piping bag or freezer bag (optional; see notes). Put doughnut batter in pan). Create a ½-3/4” opening for blueberries by cutting the bag end.
6
Bake 7-8 minutes till toothpick inserted comes out clean. Cool for 10 minutes before removing from doughnut pan to finish cooling.
7
Glaze sugar, zest, and 6 tablespoons juice or milk in a medium (not too deep) bowl for doughnuts. Fluid needed? 1-2 tbsp. Thick to dry doughnuts, thin to coat evenly.
8
When doughnuts are cool, dip the tops into the glaze and turn to coat the sides. Put them in your mouth or let the glaze set.