Prep Time: 10 minutes | Cook Time: 10 minutes
- 1/3 cup milk
- 1 egg
- 2 Tbsp canola oil
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup blueberries fresh or frozen
- 1 cup powdered sugar
- 3 Tbsp lemon juice
- 1 tsp lemon zest
Preheat your oven to 350°F. Using cooking spray, coat 8 cavities in the donut pan. Set aside.
In large mixing bowl combine milk, egg, oil, lemon juice, and vanilla extract. Set aside.
In medium mixing bowl combine flour, baking powder, salt, and sugar. Add to wet ingredients and stir until just combine, making sure not to overmix. Gently fold in blueberries making sure not to squish.
Divide the dough into the 8 cavities and bake until a toothpick can be inserted cleanly, about 10 minutes. Remove from oven and let cool 10 minutes before inverting to a wire rack to finish cooling.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. If too thick, add more lemon juice. If too thin, add more powdered sugar.
Dip each donut into glaze and let set over a wire rack until the glaze hardens, about 5 minutes.
You can use with fresh blueberries or frozen blueberries for this recipe. When mixing the berries, make sure to fold them in gently to prevent your donuts from becoming purple.