Here we are in February and I am eagerly awaiting Spring to approach. After this past week’s brutal weather in the South I’m definitely sure I am not the only person feeling this way. Spring represents growth, rebirth, rebuilding and better weather. I love not only all the bounty that is Spring, I of course love the colors as well! I can’t wait to break out all my pastel ensembles and frolic amongst the flowers.
Here in Los Angeles the average temperatures year round fluctuate between sweatshirt to t-shirt dress weather. Not only is L.A. known for its immaculate weather its also known for its donuts. I absolutely love donuts but my hips and thighs do not. I’m not one to deprive myself of anything so I decided to come up with my own resolution.
Check out my recipe for fresh Lemon Blueberry Baked Donuts. These cake donuts are satisfyingly filled with zesty lemon and less guilt inducing. They are covered in a delicious tart lemon glaze. They are then covered with the perfect sprinkles for Spring. These original bakes will curb any donut craving and keep that waist snatched.
Check out the complete recipe and step by step video below.
Makes 6-8 donuts
1 cup plus 1 tbsp. AP flour, divided
1 tsp. baking powder
⅓ cup granulated sugar
½ tsp. fresh grated nutmeg
½ tsp. salt
2 tbsp. unsalted butter, cold and cubed
½ cup buttermilk
1 tsp. vanilla extract
1 egg, beaten
zest of lemon (approximately 1 tbsp.)
1 cup of fresh or frozen blueberries (thawed, drained)
2 cups confectioner’s sugar
juice of lemon (approximately 2-3 tbsp.)
1 tsp. vanilla extract
pinch of salt
Preheat the oven to 350F. Lightly grease donut pans.
In a large bowl whisk together one cup flour, baking powder, sugar, nutmeg, lemon zest and salt. Add cubed butter using a fork or fingers to press butter into flour mixture, until combined and it resembles course sand.
Add buttermilk, egg and vanilla to bowl and stir until just combined.
In a small separate bowl, combine blueberries and remaining tbsp. of flour. Carefully stir blueberries until completely coated by flour.
Fold blueberries into the donut mixture. Be careful not to overmix or blueberries will break and donuts may be rubbery.
Use a piping bag or ice cream scoop to fill each donut cup about three-quarters full, making sure the center area is clear of dough. Bake donuts 10-12 minutes until they are a light golden brown and spring back when touched.
Let donuts completely cool to room temperature.
While donuts are baking, make the glaze. In a medium sized bowl whisk together confectioner’s sugar, lemon juice, vanilla extract and salt until smooth and completely combined. (Glaze should be thick and coat the back of a spoon.)
Use spoon to coat donuts or dip donuts into the glaze. Cover with sprinkles.
Devour and enjoy!