Blueberry Lemon Baked Donuts with Lemon Glaze
Blueberry lemon cake donuts, baked in the oven. Topped with a lemon glaze and sprinkles.
Equipment
- non-stick donut pan with four inch cups
Ingredients
- 1 cup granulated sugar (200g)
- 8 tbsp. unsalted butter, softened
- 2 large eggs
- 2 cups all purpose flour (240g)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 1 cup sour cream
- zest of one lemon
- 1 cup fresh blueberries
For the Lemon Glaze:
- 2 cups sifted powdered sugar
- ⅓ cup heavy cream
- 1 tbsp. lemon juice
- 1 drop blue food color
- ½ cup sprinkles
Instructions
- Preheat the oven to 350 degrees. Grease enough four inch non stick donut pans to hold 16 donuts. Or, just use one pan and bake the donuts in batches.
- In a large mixing bowl, cream together the sugar and butter, and then beat in the eggs, one at a time.
- Sift together the flour, baking powder, salt, and baking soda and then stir them gently into the butter and sugar mixture. Mix until just combined and then add in the sour cream, lemon zest, vanilla, and the blueberries.
- Put the batter in a large zip lock bag, and cut off one corner. Squeeze a ring of batter into each donut cup.
- Bake the donuts for about ten minutes, or until the donuts bounce back when touched. Remove the donuts right away, by running a knife around all the edges, and then inverting them on to a wire rack to cool.
- For the Lemon Glaze: Mix together the sifted sugar, the lemon juice, and the heavy cream. Dip the cooled donuts into the glaze and top with the sprinkles.
Tried this recipe?Let us know how it was!