Baked Lemon Blueberry Donuts
Equipment
- Donut pan (non-stick or silicone preferred)
- Mixing Bowls (large and medium)
- Whisk and spatula
- Zester and citrus juicer
- Measuring Cups and Spoons
- Wire rack for cooling
Ingredients
For the Donuts
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- Zest of 1 lemon
- ½ cup buttermilk or plain milk with 1 tsp lemon juice
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Instructions
Preparation of Ingredients
- Wash and Dry Blueberries: Rinse the blueberries under cool water and pat them dry with a paper towel.
- Zest and Juice Lemons: Use a fine grater to zest one lemon, avoiding the white pith, then juice the lemon.
- Pre-measure Ingredients: This minimizes errors and speeds up the process.
Making the Donut Batter
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the lemon zest for a burst of citrus aroma.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract.
- Blend Together: Gradually pour the wet ingredients into the dry ingredients. Mix until just combined—don’t overmix to avoid dense donuts.
- Gently mix the blueberries : into the batter using a spatula, ensuring they are evenly distributed without crushing them.
Baking the Donuts
- Prepare the Donut Pan: Grease the pan with butter or non-stick spray to prevent sticking.
- Fill the Molds: Use a spoon or piping bag to fill each mold about ¾ full.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 10-12 minutes. Check for doneness by inserting a toothpick—if it comes out clean, they’re ready.
Preparing the Lemon Glaze
- Mix the Glaze: In a small bowl, combine powdered sugar and lemon juice until smooth. Adjust the thickness by adding more sugar or lemon juice.
- Once the donuts have cooled completely, gently dip the tops into the glaze. Let the excess drip off before placing them on a wire rack.