While I don’t have another no-bake recipe for you today, I do have a recipe that only takes 10 minutes to bake. That’s not very long, right? Let me tell you, those 10 minutes are worth it. Fresh blueberry donuts are sure to make your mornings brighter!
If you have found yourself hoarding pints and pints of fresh blueberries because you just can’t pass them up when you see them at the grocery store, then this recipe is perfect for you! These lemon glazed blueberry donuts have a lightly sweetened base with a hint of lemon that is then packed with juicy, sweet blueberries. Each bite of donut is filled with the summery flavors of blueberry and lemon.
A tart lemon glaze finishes off these donuts. Feel free to adjust the measurements of the glaze. I wanted a thin glaze that would add the tartness of lemon without too much sweetness to overpower the blueberries. But if you want more, I won’t judge!
- 1 C all-purpose flour
- 1 C whole wheat pastry flour (or use all all-purpose flour)
- ½ C sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp lemon zest
- 4 tsp fresh lemon juice
- ¾ C non-fat buttermilk
- 2 eggs, lightly beaten
- 3 tbsp butter, melted and cooled
- 1 tsp vanilla extract
- ⅔ C fresh blueberries
- ¾ C confectioner's sugar
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla extract
- Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.
- In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside.
- In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries.
- Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared donut pan. Fill about ⅔ full.
- Bake for 10-12 minutes or until edges of donuts just start to turn golden brown.
- Remove from oven to a wire rack to cool for 5 minutes before removing from pan.
- Repeat until batter is gone.
- While donuts are cooling, stir together all glaze ingredients until smooth.
- Dip cooled donuts in glaze. Allow glaze to harden before serving.
- While these donuts are best served fresh, leftovers can be stored in a loosely covered container.
This recipe is linked with What’s Cookin’ Wednesday.