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.
*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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1142g)|
|Recipe Makes: 1 Servings|
|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.
Calories per serving: 2587
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