Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) whole milk
  • 1 large egg
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (15ml) milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease the donut pan cavities thoroughly with non-stick spray or melted butter.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine the milk, egg, melted butter, lemon zest, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. Gently fold the fresh blueberries into the batter using a spatula until evenly distributed.
  6. Transfer the batter into a piping bag and pipe evenly into the greased cavities, filling each about 3/4 full.
  7. Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean.
  8. Whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth.
  9. Dip the tops of the cooled doughnuts into the glaze and place them on a wire rack to set.