Some things are just better by handful. Popcorn, soy nuts, skittles, and yes, you guessed it, blueberries.
By Liz Swartz
Some things are just better by handful. Popcorn, soy nuts, skittles, and yes, you guessed it, blueberries. But today I’m going to teach you a different way to eat a bunch of blueberries at once: by the donut-full. I’ve never been so fabulously successful with donuts as I was with these beauties. Mostly because the pairing of blueberries and lemon is just too good to mess up. I also like these donuts because they are baked and so I don’t feel like a fat turd after I eat a few. Which is always good.
- 2 cups cake flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- zest from 1 lemon
- ¾ cup milk
- 2 eggs, lightly beaten
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- ½ cup blueberries, halved
- 1½ cups powdered sugar
- 1 Tbsp milk
- 1 Tbsp lemon juice (from the lemon you zested)
- ½ tsp vanilla extract
- Whisk together the cake flour, sugar, baking powder and salt into a large bowl. Add in the lemon zest and whisk this into your dry ingredients. Add the milk, eggs, softened butter and vanilla extract. Gently mix the ingredients together. Make sure not to overmix the batter.
- Fold in the halved blueberries carefully. Lightly grease a doughnut pan with shortening using a paper towel to wipe around the insides. Spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. You'll know they're done when they spring back when you press them with your finger. Note: The donuts won't brown, so take your cue from how they feel when you press them.
- Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add just a bit of milk at a time. If it is too thin, add powder sugar until desired consistency is reached.
Lizzy Wolff, creator of Sugar + Butter, loves to make you drool on your keyboard. It's a real thrill for her. For more recipes, click 'website' below.