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Changing the Way RI Eats: Baked blueberry doughnuts with lemon glaze

Changing the Way RI Eats: Baked blueberry doughnuts with lemon glaze

Yield: 14 individual doughnuts

Ingredients:

For the doughnuts

Cooking spray

1 cup cake flour

3/4 cup white whole wheat flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 cup Greek yogurt

1/2 cup buttermilk

1 egg

1/4 cup unsalted butter, melted

2 teaspoon vanilla

1/4 cup fresh lemon juice

Zest from 1 lemon

1 cup fresh blueberries, washed and drained

For the lemon glaze

2 cups confectioner’s sugar

1/4 cup fresh lemon juice

Zest from 1 lemon

Method of Preparation:

1. Preheat oven to 375 degrees. Grease doughnut pan with cooking spray and set aside.

2. In a large bowl, whisk together both flours, sugar, baking powder, baking soda and salt.

3. In another medium bowl, whisk together Greek yogurt, buttermilk, egg, butter, vanilla, lemon juice and lemon zest.

4. Using a wooden spoon, incorporate wet ingredients into dry ingredients. Fold in blueberries, making sure to not over mix. Batter should be a little lumpy and not completely smooth.

5. Pour batter into pan, filling each mold almost to the top. Bake 18-22 minutes, or until toothpick comes out clean when inserted into doughnut. Let cool 10 minutes.

6. While doughnuts are baking, prepare glaze. In a small bowl, whisk together confectioner’s sugar, lemon juice and lemon zest until smooth.

7. When doughnuts are slightly cool, top with lemon glaze however you like. Enjoy.

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