Berries make a wonderful snack at any time of year – whether they’re fresh from the punnet or straight from the freezer, berries always go down a treat. But incorporating berries into your favourite baked treats makes them even more delicious – and when you use them in homemade baked doughnuts? Well that’s pretty much as good as it gets.
That’s where these blueberry and lemon baked doughnuts come in – they are absolutely delicious. The combination of tangy lemon with delicious bursts of sweet blueberries is a match made in heaven – and one that’s super easy to pull together.
One of the best things about baked doughnuts is how quick and easy they are to make – you’ll have a big batch of doughnuts baked and iced in less than 30 minutes! Not bad huh? As an added bonus, they’re only in the oven for 10 minutes of that time, so you don’t need to have your oven on too long at this muggy time of year.
These doughnuts are best enjoyed the same day they are baked over a good cup of tea (or coffee!) I’ve just laid my hands on a pair of these gorgeous Tulum mugs which make the perfect addition to your afternoon tea break.
Makes 12 doughnuts
2 cups plain flour
2 tsp baking powder
½ cup white sugar
1 tsp lemon zest
40g butter, melted
3 tsp lemon juice
¾ cup milk
1 cup blueberries
1 ½ cups icing sugar
3 Tbsp lemon juice
Preheat oven to 175 degrees Celsius and grease a 6-hole doughnut pan.
Mix together flour, baking powder, sugar and lemon zest in a large bowl. Set aside.
In a small bowl, add lemon juice to melted butter and stir lightly. Add eggs and milk, then whisk until well combined.
Add butter mixture to dry ingredients and beat until just combined – the mixture should be thick and smooth. Add blueberries and gently fold through the batter until evenly spread.
Scoop half batter into a piping bag or large snaplock bag. Cut the end and pipe into prepared doughnut pan.
Place in oven and bake for 10-12 minutes or until just beginning to go golden at the edges. Remove from oven and allow to cool slightly in the pan.
While cooling, carefully run a sharp knife around the edge of the doughnuts to prevent burst blueberries from sticking.
Remove from doughnut pan and place on wire rack to cool completely. Rinse pan and repeat with remaining batter.
Once cool, combine icing sugar and lemon juice in a small bowl, mixing until well combined and smooth.
Dip each doughnut in the lemon glaze. Allow excess glaze to drip off before flipping over and placing on a wire rack to set.
Note: These doughnuts are best enjoyed the same day they are baked. They may become sticky when stored overnight, particularly in humid weather. Even if this happens, they still taste delicious!
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