Baked Lemon Blueberry Donuts
Light, slightly sweet donuts with a definite lemon punch from both lemon juice and zest. Blueberries provide a juicy burst of sweetness in each bite. Cake flour provides a light and airy texture but you can also use regular, all-purpose flour, simply subtract the extra tablespoon of flour.
Lemon Blueberry Donuts
1 cup + 1 Tbsp cake flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 Tbsp canola oil
1 egg
¼ cup sugar
¼ cup milk (cow, soy or nut)
¼ cup Greek yogurt
1 tsp vanilla
1 Tbsp lemon juice
1 Tbsp lemon zest, plus additional for garnish
¾ cup blueberries
Preheat oven to 350 degrees Fahrenheit. Spray a donut pan with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda and salt together. Toss in the blueberries and stir lightly. In a separate bowl mix together the canola oil, egg, milk, yogurt, vanilla, lemon juice and lemon zest. Pour the wet ingredients into the dry ingredients and stir just until combined (don’t overmix).
Spoon the batter into the donut pan (batter will be very thick).
Glaze
1 cup confectioner’s sugar
1 Tbsp lemon juice
1-2 Tbsp milk
Bake for about 10 minutes or until lightly browned. Cool in pan for 2-3 minutes then transfer to a wire rack placed over a piece of parchment or wax paper. Cool for at least 10 minutes.
For the glaze, mix the confectioner’s sugar, lemon juice and 1 Tbsp milk together. If too thick add the extra Tbsp milk. Dip the top of each donut into the glaze and place on the wire rack. Serve immediately.
Makes 6 donuts.