No, donuts don’t have to be fried, loaded with sugar, or store-bought. Thanks to the invention of the donut pan, you can enjoy these glazed Lemon-Blueberry Donuts in 30 minutes.
One thing I never thought I’d consciously miss after moving away from Canada? Donuts. And every Canadian knows that if you’re looking for donuts, you don’t have to go too far: there’s a certain coffee and donut shop just around the corner.
This glazed donut tower was an installation at a bridal shower I hosted back in February, and I guarantee they’ll be a hit at any party. Unlike store-bought donuts, they’re not unreasonably sugary and too-sweet leaving you with an uneasy feeling. The invention of the donut pan is absolutely genius; I strongly believe that three quarters of the fun of donuts is the shape.
Because they’re not fried, you’ll find that the texture resembles a light cake more than a donut – but hey, it doesn’t bother me! Since I’ve always loved blueberry muffins, I adapted an “bakery-style” blueberry muffin recipe for these donuts, and they came out perfectly all three times that I tested!
Take the blueberry measurement with a grain of salt; my husband and I have a super-human tolerance for blueberries and CANNOT get enough – normal humans may want to half the quantity of blueberries.
Total disclaimer: no matter which donut pan you use (even if it says non-stick), you must grease or spray the moulds. Because donuts are mostly about the shape, you’ll want to make sure that you don’t pull out broken donuts from the pan. The donuts need to be flipped after removal from the pan, as the side that bakes in the pan is usually more “donutty” in shape, and looks much more rounded.
You don’t need to use a glaze; but I did for some extra flair and lemony goodness.
If you don’t have a donut pan and want my recommendation, I have two, and this one is better, and bakes more evenly.
These delicious donuts will be the hit of every party table! Each donut is cakey, zesty, and absolutely bursting with delicious blueberries!
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup skim milk
- ¼ cup granulated sugar
- 2 tablespoons golden brown sugar
- 1 large egg
- 2 tablespoons coconut oil or vegetable oil, melted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla bean powder (or vanilla extract)
- ½ cup fresh blueberries
- ¼ cup powdered sugar
- 1 tablespoons fresh lemon juice
- Preheat your oven to 350 degrees F. Grease a donut pan with non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a separate bowl, whisk the milk, sugar, egg, oil, lemon juice and zest, and vanilla bean powder until thoroughly combined. In parts, add the dry ingredients into the milk and egg mixture until just combined (do not over mix).
- Fold the blueberries into the batter, and distribute the batter between all cavities of the prepared donut pan using a piping bag.
- Bake in the preheated oven for 11 minutes. Invert onto a wire rack to cool completely. Repeat until you've used all the batter.
- To make the glaze:
- Whisk together the powdered sugar and lemon juice, add more lemon juice or powdered sugar depending on the thickness or thinness of the mixture.
- Use a fork to drizzle the glaze over each donut.
Recipe adapted from https://www.livewellbakeoften.com