Baked Blueberry Donuts With Lemon Glaze
Fresh blueberries are the star of these light and fluffy baked blueberry donuts with a bright lemon glaze. So easy to make with no frying!
Equipment
- Piping bag (can also use a large Ziploc bag with the corner cut off)
Ingredients
- 2 cups fresh blueberries
- ½ cup butter softened (½ cup is one stick)
- 1¾ cups sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 2½ teaspoon baking soda
- 2½ cups all purpose flour
Lemon Glaze
- ⅔ cup powdered sugar
- 3 tablespoon heavy cream OK to substitute milk
- 2 teaspoon lemon extract
Instructions
- Preheat oven to 350°.
- Cream butter and sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add milk, vanilla, and lemon juice. Stir until well-incorporated.
- Stir in baking soda.
- Add flour ½ cup at a time.
- Stir in blueberries with the mixer on low. It's fine if some blueberries get crushed.
- Transfer the batter to a large piping bag. (Tip: Place the bag in a large glass to keep it upright while you transfer the batter to the bag. It's a lot less messy that way!)
- Pipe batter into the donut pan, filling compartments about ¾ of the way.
- Bake for about 10-12 minutes or until donuts are golden and a toothpick comes out clean.
- Remove donuts from the pan and let cool on a wire rack. Let donuts cool completely before dipping in glaze.
- Make the glaze by whisking together powdered sugar, heavy cream, and lemon extract.
- Dip each donuts in the glaze.
Notes
If the glaze seems too runny, add more powdered sugar. If it seems too thick, add a little more heavy cream.