Lemon Blueberry Donuts
Homemade baked donuts feel like a magic trick. There isn’t a ho-hum day that they don’t brighten. Specifically, this lemon blueberry combination will add a spot of joy to any day. The best part is that they come together in less than 10 minutes and you can have the kitchen cleaned up and drink a cup of tea by the time the timer goes off. You don’t have to glaze the donuts, but the lemon glaze is so tasty I wouldn’t miss it. Hint: the batter is supposed to be that thick, don’t worry! They bake up beautifully.
Ingredients:
1 egg
½ cup sugar
2 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
zest of 1 lemon
½ cup greek yogurt
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup frozen wild blueberries
Lemon Glaze:
½ cup powdered sugar
1 tablespoon butter
juice of 1 lemon
Directions:
Preheat the oven to 425 degrees F. Get your donut pan out and set it aside. I like to set mine on a large baking sheet otherwise make it easier to transfer to the oven once it’s filled. If you don’t have a donut pan, you can use a buttered mini muffin pan. In a large bowl whisk the egg and sugar together. Add the melted butter and whisk again. Add the vanilla, lemon zest, and greek yogurt and mix once more until fully combined. Sift the flour, baking soda, and baking powder right over top of the wet mixture and use a spatula or wooden spoon to fold together. Finally, stir the wild blueberries through. Don’t overmix here unless you want green donuts ;) The batter will seem very thick, that’s right! Use a spoon to fill the donut pan cups about halfway up, if you fill them too high they will overflow the pan. Bake them from about 15 minutes or until the tops are golden.
While they bake, warm the glaze mixture in a small pan. Use a whisk to combine it together. When the donuts are done baking, let them cool for a few minutes before removing from the pan. Quickly dip the tops of the donuts into the glaze and set on a plate to cool. Enjoy!
