Donuts: Baked Blueberry with Lemon Glaze
Shared with me by: Cami G (friend)
These cake donuts are so moist and light. The flavor is amazing.
So much healthier than fried, purchased from a bakery.
Ingredients
Donuts
- 2 c. cake flour (King Arthur) or 1¾ c. flour plus ¼ c. cornstarch
- 3/4 c. white sugar
- 2 t. baking powder
- 1 t. salt
- zest from 1 lemon (save juice for glaze)
- 3/4 c. milk
- 2 eggs, lightly beaten
- 2 Tbls. butter, melted
- 1 t. vanilla
- 1/2 c. blueberries, halved
Lemon Glaze
- 1-1/2 c. powdered sugar
- 1 Tbls. milk
- 1 Tbls. fresh lemon juice
- 1/2 t. vanilla
Instructions
In a large bowl, whisk together cake flour, sugar, baking powder and salt. Add lemon zest and whisk.
Pour in milk, lightly beaten eggs, melted butter and vanilla.
Using a whisk, mix ingredients together; be careful not to over mix.
Gently fold in blueberries.
Lightly grease donut pan(s) with nonstick cooking spray (PAM Baking with flour works great).
Carefully spoon batter into each donut mold, filling each halfway. Do not over fill.
Bake at 400 degrees for 7-8 minutes. No more. Donuts will remain light in color but should spring back when pressed.
Once the donuts are done baking, let them cool for 4 minutes. At this time, make glaze.
After 4 minutes, carefully remove donuts. Dip one side of each donut in glaze or drizzle using a spoon. Allow glaze to dry. Serve immediately.
Lemon Glaze: In a large bowl, add the lemon glaze ingredients. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk (1/2 teaspoon at a time) until desired consistency is reached.
NOTE: Makes 12 donuts