Time to make the donuts…
That phrase has been torturing me since I ordered my donut pan from Amazon. I’ve held off on getting one forever, but one rainy Friday afternoon my appetite got the better of me and I made an impulse buy.
I’m so glad I did.
These were my inaugural batch of donuts and I must say they were worth the wait. Baked donuts are lighter and fluffier than their deep-fried counterparts, but they’re still delicious. The lemon is incorporated into the donut and the glaze, so it really sings in these and punches up the flavor.
I think these are best on the day you make them, but ours didn’t last any longer, so what do I know. I made these on for a weekend breakfast and the kids inhaled them like they hadn’t been fed in years!
Time to make the donuts…
Ingredients
Time to make the donuts...
That phrase has been torturing me since I ordered my donut pan from Amazon. I've held off on getting one forever, but one rainy Friday afternoon my pregnancy appetite got the better of me and I made an impulse buy.
I'm so glad I did.
These were my inaugural batch of donuts and I must say they were worth the wait. Baked donuts are lighter and fluffier than their deep-fried counterparts, but they're still delicious. The lemon is incorporated into the donut and the glaze, so it really sings in these and punches up the flavor.
I think these are best on the day you make them, but ours didn't last any longer, so what do I know. I made these on the first day of summer break and the kids inhaled them like they hadn't been fed in years!
Time to make the donuts...
Fresh Blueberry Donuts with Lemon Pucker 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
Lemon Glaze:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract
Instructions
Whisk together the cake flour, sugar, baking powder and salt into a large bowl. Add in the lemon zest and whisk 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 donut 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 8-10 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 donuts are done baking, let them cool in the 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 donuts to set...if you can keep your hands off 'em.
Serving Size: 12 donuts
https://sugarmamacooks.com/fresh-blueberry-donuts-with-lemon-pucker-glaze/
Made these donuts last week and they were delicious! Blogged about them here: http://littlewhiteschoolhouse.blogspot.com/2013/06/donuts.html . Hope you don’t mind- I linked back to this post. Thanks for sharing the recipe!