Ingredients
Method
- Preheat the oven to 425°F. Grease two donut pans with butter or spray with nonstick spray.
- In a large bowl, combine the sugar, butter, and oil and whisk about 2 minutes, until smooth.
- Add the buttermilk, eggs, vanilla, and lemon zest and whisk until smooth.
- Add the flour, baking powder, salt, and baking soda, and whisk until just combined. Stir in the blueberries. (The batter will be thick.)
- Spoon the batter into a large disposable piping bag or zip-top bag. Cut off the end of the bag so the opening is about ½- ¾” wide. (Big enough for the blueberries to get through!) Pipe the batter around each donut hole. (The batter should just fill the indent because the donuts will expand and rise.)
- Bake for 7 to 8 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring the donuts from the pan to a wire rack to cool completely.
Make the Glaze
- In a medium-sized shallow bowl, combine powdered sugar and 6 tablespoons of the juice. Add an additional 1 to 2 tablespoons of juice if needed. (You want the glaze to be thin enough to evenly coat your donuts, but thick enough that it will set completely.)
- When the donuts are completely cool, dip the tops into the glaze, overturn and set on a cooling rack so the glaze runs down the sides. Set aside for the glaze to set. (It happens quickly!)
Nutrition
Notes
*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you like more lemon flavour, use fresh lemon juice for the glaze. If you like less lemon flavour, use milk.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.