July is all about blueberries! This is prime blueberry season and I am trying to eat as many fresh, plump, juicy berries that I can get my hands on!
Blueberries always remind me of Maine and many summers as a kid picking blueberries straight from the bushes on hot humid summer days with my Mom and brothers. The classics are always delicious…blueberry pie, blueberry hand pies, blueberry muffins…the list goes on. We received a pint of blueberries in our weekly CSA share this past Wednesday and I was determined to try something new with these little summer berries!
I found a really yummy looking recipe for baked lemon blueberry donuts. Dessert and Breakfast – SOLD! This past Fall I FINALLY purchased a donut pan and I have been all about finding different donut recipes for different seasons. This lemon blueberry recipe is perfect for the summer. It is a baked cake donut with fresh blueberries, lemon zest, and buttermilk. After the donuts are baked they are dipped in a glaze made of powdered sugar, lemon zest, and lemon juice. The delicious glaze drips down the sides of the warm donut and the flavors of summer burst into your mouth with each bite! Is your mouth watering yet…mine is!
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-2 teaspoons grated lemon zest
- 1 cup buttermilk (or substitute regular milk)
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 2 cups powdered icing sugar
- 1-2 teaspoons lemon zest
- 7-8 tablespoons fresh lemon juice
- Preheat oven to 425 degrees and grease your donut pan with non-stick spray.
- In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes. Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth. Add flour, baking powder, baking soda and salt, and whisk just until combined. Stir in blueberries. Batter will be thick.
- Spoon batter into a large disposable piping bag or freezer bag (you can also spoon batter into donut pan). Cut off the end of the bag so your opening is about 1/2 -3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
- Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the donut pan to cool completely.
- In a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine powdered sugar, lemon zest, and 6 tablespoons of lemon juice. Add an additional 1-2 tablespoons of liquid (lemon juice or water) if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the tough.
- When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set (or just take a big bite right away!).