Lemon Buttermilk Blueberry Doughnuts Recipes

BLUEBERRY BUTTERMILK DONUT RECIPE

Steps:

• Preheat the oven to 375°F and position an oven rack in the center.
• Lightly coat the doughnut pans with nonstick cooking spray.
• To make the doughnuts, in a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set it aside.
• In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until it is foamy, about 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix.
• Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
• Bake the donuts for 8 to 10 minutes, until they spring back when lightly touched. Remove them from the oven, invert the doughnuts onto a rack, and allow them to cool completely.
• To make the glaze for this donut recipe, in a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk. Mix it together until it is smooth.
• To glaze the doughnuts, dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve.
• These doughnuts are best served fresh.
• This donut recipe makes 16 large or 64 mini donuts.

BUTTERMILK GLAZED BLUEBERRY DOUGHNUTS

Steps:

• Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
• In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
• In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
• Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
• Fold in the blueberries by hand until evenly distributed in the batter.
• Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
• Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
• Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
• In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
• Store doughnuts chilled or at room temperature. Do not stack.

LEMON BUTTERMILK BLUEBERRY DOUGHNUTS

Steps:

• In a large bowl, combine all-purpose flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, combine buttermilk, egg, oil, vanilla extract and lemon zest. Add buttermilk mixture to flour mixture and whisk until just combined (do not overmix).
• Spoon the batter into oiled non-stick doughnut baking tin sprinkled with dry bread crumbs (to prevent mixture sticking to the tin). Bake for about 20 minutes in the 350 F (175 C) preheated oven, or until a toothpick inserted into donut comes out clean. If you're using fresh blueberries, donuts will be baked in 15-18 minutes.

BLUEBERRY BUTTERMILK BREAKFAST CAKE

Steps:

• Preheat your oven to 350 degrees. Grease a 8 or 9 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
• In a separate mixing bowl, whisk together the 1 and 3/4 cup flour, salt and baking powder. Toss the blueberries in the remaining 1/4 cup flour.
• Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.
• Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.

BAKED BLUEBERRY DONUTS

Steps:

• Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
• In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
• Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
• While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and

BLUEBERRY BUTTERMILK DONUTS

Steps:

• Pre-heat oven to 375 degrees F
• Grease a donut pan with non-stick cooking spray.
• Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon into a large bowl.
• Combine buttermilk, eggs, butter and vanilla extract in a separate bowl.
• Pour buttermilk mixture into dry ingredients being careful not to over-mix the batter.
• Fold in the blueberries. If using frozen berries then toss with a little flour before adding to the mixture.
• Carefully spoon the batter into the donut pan, filling each one ¾ full.
• Bake the donuts for 7-9 minutes or until donuts start to turn a golden brown.
• Test donuts for doneness with a toothpick or cake tester.
• Allow them to cool in pan for 5 to 10 minutes and carefully remove.
• Once completely cool, dip one side into glaze mixture and set on rack.
• Glaze: Sift the powdered sugar into a large bowl.
• Add in the milk and vanilla extract.
• Whisk to combine.
• If the glaze is too thick, add additional milk a little at a time until desired consistency is reached.