What's Baking: Blueberry Donuts with a Lemon Glaze


There are some things that I am terrible at doing. For example, I cannot paint my toenails to save my life. (Please don't stare too closely at my feet in yoga class, I beg you.) The ability to keep my house clean (to the chagrin of my dear "clutter is a dirty word" husband) is another skill that eludes me.

But there are some things that I can really rock. For instance, I am your grammar go-to girl. I can't not read "it's" as "it is" to ensure that a writer has used the contraction correctly. I am the rare person that enjoys folding laundry. (Though putting clean laundry away is a different story.) And I can definitely place baking in the "good at" category. Particularly when it comes to sweet baked treats -- such as these baked blueberry donuts.


Man, oh man, these donuts are delicious. And they taste particularly sinful, though the ingredients attest to their healthfulness. You know, relatively speaking when it comes to donuts, of course. These donuts are bursting with fresh blueberry flavor (literally!) and the tangy lemon glaze really takes them over the top. Good thing I have some more fresh blueberries in the fridge -- I think it's about time I whip up another batch.

Blueberry Donuts with a Lemon Glaze (printer-friendly version)
makes 6-8 donuts

For the donuts:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup low-fat organic buttermilk
1 teaspoon vanilla extract
1/4 cup organic skim milk (if necessary to thin the batter)
1 cup fresh blueberries
1 teaspoon lemon zest (from one small lemon)

1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Use an electric mixer or hand mixer to cream together the butter and sugar until light and fluffy. Add in the egg, buttermilk, and vanilla and mix until thoroughly combined.
4. Slowly add the flour mixture and mix until combined. If the batter seems too thick (it should be easily spoonable), add up to 1/4 cup skim milk to slightly thin out the batter.
5. Fold in the blueberries and lemon zest by hand.
6. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 14 minutes, or until the donuts spring back when touched.
7. Remove the donut pan from the oven and let the donuts cool in the pan for 2 minutes. Then carefully flip the pan over to set the donuts onto a wire rack and let them cool completely.

For the lemon glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice (juice from one small lemon)

1. Add the powdered sugar to a small bowl. Whisk in the fresh lemon juice, one tablespoon at a time, until the glaze pours easily.
2. Dip the top of each donut into the glaze, then set the donuts on a wire rack placed over parchment paper to allow the glaze to set.

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