1 cup all purpose flour -plus 1 tbsp to toss blueberries in
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup vanilla almond milk
1 egg -I used 'large'
3 tbsp unsalted butter -melted
2 tsp pure vanilla extract
1 tbsp lemon zest
2/3 cup frozen blueberries -or fresh
Baking spray -to grease donut pan

Lemon Glaze
1 cup icing sugar
2 tbsp lemon juice
1 tbsp lemon zest


  1. Preheat oven to 425F. Generously spray 6 unit donut pan with baking spray. In a large bowl combine flour, sugar, baking powder, and salt. Stir to combine.
  2. In a small bowl whisk together almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients. Whisk to combine. Toss blueberries with 1 tbsp of flour and gently fold in berries to wet batter. Mixture will be thick.
  3. Distribute mixture in donut pan. You can pipe mixture in or spoon. Bake for 12-13 minutes or until wooden skewer comes out clean. Let cool in pan for about 10 minutes before gently removing and cooling on wire rack.
  4. Dip cooled donuts in lemon glaze and place on wire rack to set. Best enjoyed same day.

Lemon Glaze
  • Combine all ingredients and whisk until smooth.


  • I used the remainder of the local wild blueberries that my pop gave me last year that I had stashed in our freezer, but fresh blueberries would work lovely!
  • Toss your blueberries in a little bit of flour before incorporating into the wet batter. These helps to prevent them from sinking into the batter
  • Don't overwork your blueberries. You don't want to break them out and have them bleed too much into the batter. Not that that's necessarily a bad thing, if you ask me.
  • Let the baked donuts cool completely before icing.
  • These donuts fluff up when baking so the centre hole may enclose a little; I simply glazed the whole top -creates a lil' pocket for more glaze!
  • Best enjoyed the day of making.

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