Monday, May 8, 2017

Blueberry Lemon Doughnuts

It is finally Spring! (Well, still only 40-50 degrees here in the U.P. but it is sunny, and I have a sunburn, so it still counts.) Time to bust out one of my favorite "flavors" with pretty much any combination, as long as lemon is involved somewhere. These baked doughnuts pack a lemon punch that of course goes perfectly with blueberries. Every time I think lemon and blueberry, it just screams Springtime to me. And they are baked cake-like doughnuts, so you SORT of feel better eating them....


1/2 stick butter, melted
1/4 c. veggie oil
3/4 c. sugar
2 eggs
2 tsp. vanilla
2 tsp. grated lemon zest
1 c. buttermilk
2 3/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. blueberries

Preheat the oven to 425 degrees and grease your doughnut pan(s) with nonstick cooking spray. In a large bowl, whisk the melted butter, oil and sugar together. Add in the eggs, vanilla, lemon zest, buttermilk and whisk again until smooth. Add in the dry ingredients and stir until a thick batter forms. Stir in the blueberries. Spoon the batter into the prepared doughnut pan and bake for 7-8 minutes, until the bottom of the doughnuts are a nice golden brown and the top springs back when you lightly press on it. Repeat until you have no more dough left.

Lemon Glaze:

2 c. powdered sugar
2 tsp. lemon zest
7-8 Tbs. fresh lemon juice (2 large lemons)

In a small bowl, combine the lemon glaze ingredients together. Line parchment or wax paper underneath cooling racks and dip each side of the doughnut in the glaze mixture. Place on the rack to cool fully and let the icing dry.

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