So I’m a big donut junkie…as you can see from time to time on my Instagram feed. I just love fluffy sugary goodness. WHO DOESN’T? But when I get donuts, it’s from the professionals. I rarely make them at home because: 1) I don’t have a fryer and never intend to because that would be dangerous for me, I would just fry everything and then burn myself on accident 2) I’ve just never realized how easy it is to bake them! Recently however, I came across a cute little donut pan at Crate & Barrel and decided it was time to try it out.
I wanted to do a blueberry lemon donut since I really love that flavor combo and baking with blueberries is never a bad choice. I got the inspiration for this recipe from a great food blogger I love following, Ashley of The Recipe Rebel. I really liked how light and fluffy the donuts looked in her photos, so I borrowed some of her tricks (like using both baking powder and soda)! So check out her page because she’s a wizard! Also, if you don’t like the simple glaze technique head over to my pal Meghan from Nutmeg and Honeybee’s youtube channel to see how she decorates donuts!
Back to the donuts though! This was my first time making donuts so I know with time they will get even tastier…well, I hope. These are best served fresh, but don’t worry because they don’t take long to make! I hope you enjoy this recipe as much as I do!
If you try these donuts out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
· ½ cup butter, melted
· ¾ cup sugar
· 2 large eggs
· 1 tablespoon vanilla
· 1 teaspoon lemon juice
· ¾ cup buttermilk
· 2½ cups flour
· ½ teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon salt
· 1 cup fresh blueberries
· 3 cups powdered sugar
· 2 teaspoons lemon zest
· 2-3 tablespoons buttermilk (or regular milk)
Preheat your oven to 400° F. And prepare your donut pan(s) with non-stick spray (or butter and a little flour).
In a large bowl mix your flour, baking powder, baking soda and salt. Stir until well combined.
In a separate large mixing bowl whisk together your melted butter and sugar. Add one egg at a time into the mixture. Then add the vanilla, lemon juice and buttermilk. Whisk this until there are no more clumps.
Slowly add the dry mixture into the wet, whisking as you add.
Fold in your rinsed blueberries. You don’t want to over mix and mash the berries.
Using a cookie scoop, spoon, or piping bag disperse the thick batter into the greased pans. The batter should be evenly distributed in the pan, but doesn’t need to reach the top rim. See photos above for leveling.
Bake each set for 10 minutes. Let cool and remove to cooling rack.
As for the icing:
In a shallow bowl combine your sugar and zest. Slowly mixing in the milk tablespoon by tablespoon until you reach the right consistency. You want it liquidity enough to slightly drizzle over the side of the doughnuts.
Dip your cooled donuts face down into the bowl, remove and let them set on the cooling rack.