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Lemon-Glazed Blueberry Donuts
Recipes
Lemon-Glazed Blueberry Donuts
20 servings
3 hours total (Active 1 hour)

Ingredients

  • ¼ cup unsalted butter
  • 3 ½ cups all-purpose flour (+ more for dusting)
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • 2 large eggs (or ½ cup egg substitute)
  • 1 cup sour cream
  • 1 ½ cups fresh blueberries
  • Cooking spray
  • 1 quart canola oil, for frying
  • 2 lemons, for zest/juice
  • 3 cups powdered sugar
  • 2–3 teaspoons whole milk

Steps

    1. Set butter out to soften. Combine in medium bowl: flour, baking powder, baking soda, salt, and cinnamon. Place butter and sugar in large bowl; beat with electric mixer on HIGH 2 minutes or until well blended. Stir in eggs 1 at a time with mixer on LOW, then mix in sour cream.
    2. Add 2 ½ cups flour mixture, ½ cup at a time, until batter is blended. Fold in blueberries, then remaining flour mixture until soft, slightly sticky dough forms. Coat second large bowl with spray. Transfer dough to greased bowl; cover and chill 1–2 hours.
    3. Heat oil in large stockpot to 365°F. Roll out dough on lightly floured surface to about ¾-inch thick; use 2 ½-inch and 1-inch round biscuit cutters (or donut cutter) to cut donuts and holes from dough.
    4. Fry donuts and holes in batches 2–3 minutes until golden, flipping once. Transfer to cooling rack to drain.
    5. Zest 1 lemon (2 teaspoons), then juice both lemons (3 tablespoons). Combine powdered sugar, lemon zest, and lemon juice in medium bowl. Stir in milk 1 teaspoon at a time to make glaze. Spoon glaze over donuts and holes. Let stand until glaze is dry; serve.

Amount per 1⁄20 recipe serving: Calories 290, Total Fat 11g, Sat Fat 3.5g, Trans Fat 0g, Chol 35mg, Sodium 135mg, Total Carb 45g, Fiber 1g, Total Sugar 27g, (Incl. 25g Added Sugars), Protein 3g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%