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Lemon Glazed Blueberry Donuts

From A Kitchen Addiction
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Ingredients
  

For the Donuts

  • 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 We never have buttermilk, so I cheated with this method using lemon juice and discarding 1/4 c of the full cup that was made
  • 2 eggs lightly beaten
  • 3 tbsp butter melted and cooled
  • 1 tsp vanilla extract
  • ⅔ C fresh blueberries I used frozen, but they did turn my batter a lovely shade of blue!

For the Glaze

  • ¾ C confectioner’s sugar
  • 1 tbsp fresh lemon juice
  • ¼ tsp vanilla extract

Instructions
 

  • Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.
  • In a bowl, stir 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. (I think it's easier to spoon the batter into the donut molds, but that's just because I'm lazy!)
  • 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. (We found that they were definitely best the day-of!)