Donuts. We meet again. Ever since I learned about baked donuts, I've been obsessed. I've been experimenting with my first donut recipe and I've been switching some things around and while some have been TOTAL flops (I've not given up on you chocolate donut), this one was a winner on the first go-round. An honestly, how could it not? Lemon + blueberries = a love connection that can rival Romeo and Juliet's. It's like they were destined to be together. Without the dying part - that was a little extreme, guys.
The tanginess of both blueberries and lemon drenched in some sweet lemon vanilla icing and buttery streusel (I REALLY LOVE STREUSEL)? You're not gonna want to share these babies. Guaranteed!
If blueberries or lemons aren't your bag (boooo! but I still love you), you can check out our original donut recipe which is really the base for this one.
This recipe comes together in no time at all but as per usual, have your ingredients ready to go to make sure you don't miss anything and you can move quickly. (The quicker you're done, the sooner you can eat)!
Please grease your pan. I use Pam because it's quick but you can also use shortening + flour. I've had success with both. I wouldn't suggest butter - it's got a lot of milk and it burns easily so the no-stick factor may not apply there.
Do not overbake! 8 minutes on the middle rack will give you some super moist donuts.
Which brings us to - yes, always pre-heat. This way your donuts rise faster than they spread. If you don't pre-heat, your donuts may spread all over the pan and that's really no fun.
So ... let's get it!
1 cup all purpose flour
1/3 cup granulated or superfine sugar*
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons melted butter
1 large egg
1/3 cup + 2 tablespoons whole milk (I actually swapped out the 2 tablespoons of milk and added my Baileys creamer to the 1/3 cup milk - do with this information as you will)
1 teaspoon vanilla extract (or my fave vanilla bean paste)
2 teaspoons lemon zest
1 cup powdered sugar
2 tablespoons milk**
tiny pinch of salt
1/2 cup all purpose flour
3 tablespoons white sugar
3 tablespoons brown sugar, packed
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons unsalted butter, softened
Preheat oven to 350 degrees F.
Spray your donut pan with nonstick baking spray or grease with shortening + flour.
Mix flour, sugar, baking powder and salt in large bowl. Set aside.
Whisk together melted butter, egg, milk, vanilla extract and lemon extract in medium bowl.
Add wet ingredients to dry ingredients and mix until no lumps of flour are visible - no need to overmix! The batter will be thick.
Place blueberries in the donut cavities. I used 1 per mini donut cavity. If you have a full size donut pan, you may add up to 3 or 4. (You can also add your streusel topping to the bottom of the pan).
Fill the donut cavities 1/2 - 3/4 full with a spoon or piping bag and bake for roughly 8-10 minutes on the middle rack.
To prepare your glaze, mix all ingredients together in a bowl with a spatula (preferably rubber) until your mixture is smooth. You may add more sugar or more milk to get to your desired consistency. I like mine thick!
For your streusel topping, simply add all ingredients to a bowl and crumble together with a fork or your fingers until you get some big, beautiful clumps.
To assemble, dip your warm donuts into the glaze (or drizzle like I did), top with streusel topping and allow them to drip and cool on your cooling rack. Your glaze should harden in about 15-20 minutes.
* make superfine sugar by pulsing sugar in a blender or food processor
**I actually don't measure the milk - I start with a little and add more until I get to my desired consistency.