It’s Friday and it’s National Donut Day, so could there be a better day to be filled with joy? We’re celebrating with a favorite old recipe of ours (that we featured in our last summer’s online magazine) but never posted on the blog. A cake-style donut that you bake (in a donut cake pan) flavoured with fresh blueberries and a zesty lemony glaze. Happy Friday and National Donut Day!
Blueberry Donuts With Lemon Glaze
For the Donuts
2 cups gluten free or reg. flour
2 teaspoons baking powder + 3/4 teaspoon salt)
1 stick (1/2 cup) unsalted softened butter
1 cup coconut or reg. sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
2-1/4 cups fresh blueberries
Preheat oven to 375 degrees F. Grease donut cake pan with butter. In a bowl beat the butter and sugar until mixed thoroughly. Add eggs, beat well. Add in the vanilla and almond extract. Slowly add the flour mixture and milk (alternating) to the butter/sugar mixture, mix well using a mixer. Pour in blueberries and fold in using a spatula. Scoop the batter into the donut cake pans, making sure not to fill to much (about halfway). Bake for approximately 20 minutes or until browned and cake tester comes out clean. Cool and remove.
For the Glaze
1-1/2 icing sugar
1/3 cup heavy cream
juice of 1 medium lemon
zest of one lemon
Mix together the icing sugar, cream and lemon juice using a mixer until smooth and a runny consistency, like a glaze. Sprinkle with lemon zest to garnish.