If you asked me for an ingredient I couldn’t live without, the first one that comes to mind is lemon. Lemons add incredible flavor and brightness to both sweet and savory dishes, so I always have them on hand. I use both the juice and the zest to brighten up chicken dishes, sautéed greens, and summer pasta salads. Likewise, lemons add zip to confections, like Lemon Crisp Cookies, Strawberry Sauce and Oatmeal Lemon Cream Bars
Lemons also pare well with berries: strawberries, raspberries, blackberries and of course blueberries, which is the inspiration for today’s Blueberry Lemon Donut recipe.
My Blueberry Lemon Donuts are super easy and quick to prepare and you may even consider them healthy, since they are baked.
Using a Ziploc bag, fill each cavity of the donut pan about 3/4 full. 
Bake at 325F for 15 minutes or until light golden brown
Cool in pan for 5 minutes, then flip onto a wire rack to cool completely before glazing
Mix glaze in a small bowl, then pour into a shallow dish for easy dipping
Dip donuts and allow glaze to set before eating – about 15 to 20 minutes, if you can wait that long!
Ingredients
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1/2 cup White Sugar
- 2 Eggs, lightly beaten
- 2 tbs Butter, melted
- 1/2 cup Buttermilk
- 1 tsp Vanilla Extract
- 1/2 cup blueberries
- 2 cups Powder Sugar
- Zest of 1 Lemon
- Juice of 1 Lemon
- Cream or Milk as needed
Instructions
- Preheat oven to 325F.
- Prepare donut pans with nonstick spray or a light coat of oil.
- In a small bowl, combine flour, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl, cream together sugar, egg, and butter.
- Slowly mix in buttermilk and vanilla into wet ingredients.
- Add dry ingredients to the wet ingredients one tablespoon at a time, with the mixer on low, until completely incorporated.
- Gently fold in blueberries.
- Spoon batter into a large Ziploc bag
- Cut a corner of the bag about 1/2" large enough for berries to clear to pipe batter into donut pans
- Fill each cavity about 3/4 full
- Bake at 350 for 15 minutes or until light golden brown.
- Remove pan from oven and cool 5 minutes before removing donuts from pan
- Flip pan over on top of a wire rack to release donuts and cool completely before glazing
- Mix powder sugar, lemon juice and zest until creamy and smooth.
- Add cream or milk if glaze is too thick _ it needs to be thin enough to dip donuts into, but thick enough to harden when set_
