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INGREDIENTS

2 cups All Purpose Flour
1/2 cup Granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon salt
1 Large Egg
1/2 cup Buttermilk *
2 tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
1 tablespoon Fresh Lemon Juice
1 tablespoon Lemon Zest
1 cup Fresh Blueberries
Glaze
2 cups Powdered Sugar
2 teaspoons Fresh Lemon Juice
1 teaspoon Vanilla Extract
2 - 4 tablespoons Milk

Servings

INSTRUCTIONS

FOR THE DOUGHNUTS

Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.

Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Whisk together the egg, buttermilk, oil, vanilla, lemon juice, and zest until combined.

Add to the dry ingredients, and mix until just combined. Gently fold in the blueberries. Do not overmix.

Spoon the batter into the prepared doughnut pan and smooth out the tops.

Bake for 10 - 15 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

FOR THE GLAZE

Whisk together the icing sugar, lemon juice, vanilla, and milk until smooth and combined.

Dip each doughnut into the glaze, and leave to set on the wire rack.

NOTES

*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

NOTES

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Baked Lemon Blueberry Doughnuts

2 cups All Purpose Flour 
1/2 cup Granulated Sugar 
1 teaspoon Baking Powder 
1/2 teaspoon Baking Soda 
1/4 teaspoon salt 
1  Large Egg 
1/2 cup Buttermilk * 
2 tablespoons Vegetable Oil 
1 teaspoon Vanilla Extract 
1 tablespoon Fresh Lemon Juice 
1 tablespoon Lemon Zest 
1 cup Fresh Blueberries 
  Glaze 
2 cups Powdered Sugar 
2 teaspoons Fresh Lemon Juice 
1 teaspoon Vanilla Extract 
2 - 4 tablespoons Milk

FOR THE DOUGHNUTS
Preheat the oven to 180C/350F/Gas 4. Grease a doughnut pan, and set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Whisk together the egg, buttermilk, oil, vanilla, lemon juice, and zest until combined.
Add to the dry ingredients, and mix until just combined. Gently fold in the blueberries. Do not overmix.
Spoon the batter into the prepared doughnut pan and smooth out the tops.
Bake for 10 - 15 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

FOR THE GLAZE
Whisk together the icing sugar, lemon juice, vanilla, and milk until smooth and combined.
Dip each doughnut into the glaze, and leave to set on the wire rack.

NOTES
*To make your own buttermilk, simply add 1/2 tablespoon of fresh lemon juice or white vinegar to 1/2 cup (120ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.

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Nutrition

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Serving Size: 1 Serving (1142g)
Recipe Makes: 1 Servings

Calories: 2587
Calories from Fat: 1264 (49%)

Amt Per Serving		% DV

	Total Fat 140.5g	187 %
	Saturated Fat 73.6g	368 %
	Monounsaturated Fat 44.2g
	Polyunsanturated Fat 12g
Cholesterol 512.6mg		158 %
Sodium 983.4mg		34 %
Potassium 991.4mg		26 %
Total Carbohydrate 289g		85 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 277.9g
Protein 43.3g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2587

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