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Blueberry Donuts with Lemon and Blueberry Glazes Recipe

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4 from 12 reviews

Delightfully moist and fluffy blueberry donuts infused with fresh lemon zest, baked to golden perfection and topped with a choice of tangy lemon glaze or sweet blueberry glaze. Perfect as a sweet breakfast treat or an afternoon snack.

Ingredients

Dry Ingredients

  • 121 grams cake flour (4.27 oz, 1 cup)
  • 1/2 teaspoon salt (3g)
  • 1 teaspoon baking powder (3g)
  • 113 grams granulated sugar (4 oz, 1/2 cup)
  • 1 teaspoon lemon zest
  • 1 Tablespoon cake flour (7g, 0.25 oz) for blueberries

Wet Ingredients

  • 4 ounces buttermilk (118 mL, 1/2 cup)
  • 2 Tablespoons butter (melted and cooled)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 141 grams blueberries (5 oz, 1 cup)

Lemon Glaze

  • 106 grams powdered sugar (3.75 oz, 1 cup)
  • 1 Tablespoon lemon juice
  • 1-2 Tablespoons milk (as needed)

Blueberry Glaze

  • 106 grams powdered sugar (3.75 oz, 1 cup)
  • 1 Tablespoon blueberry jam
  • 1-2 Tablespoons milk (as needed)

Instructions

  1. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease or spray your donut pan thoroughly with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together cake flour, salt, and baking powder until evenly distributed.
  3. Combine Lemon Zest and Sugar: In a small bowl, rub the lemon zest into the granulated sugar using your fingers until the sugar feels moist and fragrant, then stir this mixture into the dry ingredients.
  4. Mix Wet Ingredients: In another small bowl, whisk together buttermilk, melted and cooled butter, egg, and vanilla extract. Add this mixture to the dry ingredients and gently fold together with a rubber spatula just until combined.
  5. Prepare Blueberries: Toss the blueberries with 1 tablespoon of cake flour to coat them, then gently fold them into the batter to distribute evenly without breaking them up.
  6. Fill Donut Pan: Transfer the batter into a piping bag or sturdy plastic bag and cut an opening large enough for the blueberries to pass through. Pipe the batter evenly into the prepared donut pan, filling each cavity.
  7. Bake Donuts: Place the donut pan on a baking sheet for stability and bake in the preheated oven for 14 to 18 minutes, or until the donuts are golden and a toothpick inserted comes out clean.
  8. Cool Donuts: Remove the tray from the oven and allow the donuts to cool completely on a wire rack before glazing.
  9. Prepare Lemon Glaze: In a small bowl, whisk powdered sugar and lemon juice together until smooth. Add milk a little at a time to reach a thick but pourable consistency. Drizzle over cooled donuts.
  10. Prepare Blueberry Glaze: In a separate bowl, whisk powdered sugar and blueberry jam together until smooth. Add milk gradually to achieve a thick, flowing consistency. Drizzle over donuts as desired.

Notes

  • Ensure the melted butter is cooled before adding to avoid curdling the batter.
  • Do not overmix the batter to keep donuts tender and light.
  • Coating blueberries with flour helps prevent them from sinking to the bottom.
  • Adjust the milk quantity in glazes to your preferred drizzle consistency.
  • Donuts can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.

Find it online: https://marthatasty.com/blueberry-donuts-with-lemon-and-blueberry-glazes-recipe/