Baked Blueberry Donuts w/ Lemon Glaze

By chefjaci

Ingredients

• Lemon Glaze:
• 2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
• 3/4 cup sugar
• 2 tsp baking powder
• 1 tsp salt
• zest from 1 lemon
• 3/4 cup milk
• 2 eggs, lightly beaten
• 2 Tbsp butter
• 1 tsp vanilla extract
• 1/2 cup blueberries, halved
• 1 1/2 cups powdered sugar
• 1 Tbsp milk
• 1 Tbsp lemon juice (from the lemon you zested)
• 1/2 tsp vanilla extract

Details

Servings 12
Cooking time 25mins

Preparation

Step 1

Whisk together the cake flour, sugar, baking powder and salt into a large bowl. Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.

For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.

Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan. Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.