Description
Delicious lemon blueberry baked doughnuts that are light and fluffy, perfect for breakfast or a sweet treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a doughnut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the buttermilk, melted butter, egg, vanilla extract, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Dip the tops of the cooled doughnuts into the glaze and let them set on the wire rack.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- You can also add a sprinkle of poppy seeds to the batter for a delightful crunch and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg