Description
These Lemon Blueberry Donuts are a delightful treat combining a tender, fluffy texture with zesty lemon flavor and bursts of juicy blueberries. Baked to perfection and topped with a tangy lemon glaze, they make a perfect breakfast or snack option for any occasion.
Ingredients
Donuts
- 4 tablespoons butter (melted)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Lemon zest from 1 lemon
- 1 cup soured milk (1 cup whole milk minus 1 tablespoon plus 1 tablespoon lemon juice)
- 2 2/3 cups self-rising flour
- 1 teaspoon baking powder
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon self-rising or all-purpose flour (for coating blueberries)
Glaze
- 1 1/2 cups powdered sugar
- 4 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease the cavities of a donut pan thoroughly with non-stick baking spray to ensure easy removal of donuts.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, vegetable oil, and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Flavorings: Incorporate the eggs, vanilla extract, lemon zest, and soured milk into the wet mixture, continuing to whisk until fully combined and smooth.
- Add Dry Ingredients: Gradually add self-rising flour and baking powder to the wet ingredients. Mix them in until just incorporated to maintain the batter’s lightness.
- Prepare Blueberries: Toss the blueberries in one tablespoon of flour to prevent them from sinking to the bottom of the batter.
- Fold Blueberries into Batter: Carefully fold the coated blueberries into the batter, mixing just enough to distribute them evenly. If using frozen blueberries, expect the batter to tint purple.
- Pipe Batter into Pan: Transfer the batter into a piping bag or storage bag with a cut hole about 1/2 to 1 inch in size. Pipe the batter into each donut cavity, filling approximately three-quarters full.
- Bake Donuts: Bake for 8-10 minutes or until the tops turn light golden brown and a toothpick inserted comes out clean. Avoid overbaking to keep them tender.
- Cool Donuts: Let the donuts cool slightly in the pan for a few minutes, then carefully remove them and place them on a cooling rack to cool completely before glazing.
- Prepare Glaze: In a medium bowl, whisk together powdered sugar and lemon juice until the glaze is smooth and slightly thickened. Adjust consistency with more lemon juice if needed so it coats the donuts evenly.
- Glaze Donuts: Dip the tops of each cooled donut into the lemon glaze, allowing excess glaze to drip off, then place them aside to let the glaze set and harden slightly.
- Store Donuts: Once the glaze has set, store the donuts in an airtight container to maintain freshness.
Notes
- Make sure to grease the donut pan well to prevent sticking.
- If using frozen blueberries, do not thaw them before mixing to avoid color bleeding too much into the batter.
- Soured milk is made by adding a tablespoon of lemon juice to one cup of whole milk and letting it sit for 5 minutes.
- Glaze consistency can be adjusted by adding more powdered sugar to thicken or more lemon juice to thin.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
