As we picked blueberries a few weeks ago, I dreamed of what I’d make with them. I considered muffins, scones and pancakes, until I landed on something amazing: lemon, blueberry donuts. I’d made baked donuts before using Daphne Oz’s recipe, so I thought I could use it as a base to create these. Studded with blueberries and glazed with lemon, this twist on her recipe is something really special.
While I was whipping these up, someone decided to put on something a little fancier, “her princess Cinder-aya” to be exact. I am of the strong opinion that a dress like this deserves a party, and in our case, one serving tea seemed appropriate.
Ellie was in charge of setting the table. I like how she lined everything up along the edge.
We each had two, really quickly, back-to-back. The lemon glaze is nice and tart, while the berries added jammy pockets to each bite.
Lemon Blueberry Donuts
Makes 10 donuts
1/4 c. Greek yogurt
1/4 c. sugar
2 over-ripe bananas, mashed
2 tbsp. coconut oil, melted and cooled (You can just microwave for 10 seconds are so.)
1/2 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 lemon, zest and juice
1/4 tsp. salt
1/4 c. blueberries, frozen or fresh
1/4 c. powdered sugar
Pre-heat oven to 350 degrees. In a bowl, combine the yogurt, sugar, bananas, coconut oil, egg and vanilla with a mixer over medium speed.
Add the flour, baking soda, baking powder, salt and lemon zest. Mix until combined over medium speed. Now, stir in the blueberries carefully, making sure to keep them in tact.
Spray your donut tins. Now, put the dough into a gallon freezer bag, using a spatula to scrape it in. You’re basically turning this into an impromptu pastry bag.
This will be messy. As far as I can see, there is no way around it unless you are an experienced pastry bag user. It’s not a problem though. If you get some on your fingers, feel free to conduct a taste test. Lord knows, I did.
Now, push the batter towards a bottom point of the bag, squeezing the air out and zipping it shut. Then, make a small snip in the tip, so you can pipe the dough into the molds. Start small. You can always expand it. The hole will have to be large enough to fit a blueberry through. (You can use a real pastry bag, if you’ve got one.) FYI, I have tried spooning it into the molds, and it is actually harder, so take the extra time to set this up and it will save you effort in the long run.
Bake for 10 to 12 minutes until cooked through. When touched, the donuts will spring back a bit. The tops won’t be golden, but the bottoms will brown up.
When the donuts have started to cool, place them on a wire rack placed on top of a baking sheet. The next part is tricky. Find someone with a fancy dress on and ask them to help you make the glaze.
Whisk together the lemon juice and powdered sugar. Start with a little lemon juice and continue to add to it until you have a glaze-like consistency. Taste as you go, adjusting the sugar and lemon to fit your tastebuds.
When the donuts have cooled, lightly sprinkle the glaze over the donuts. Serve on tea plates and eat with someone special.