Ingredients
- 3 cups all-purpose flour
- 1 ¾ cup granulated sugar, divided
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1 TBS freshly grated lemon zest
- ½ cup butter, melted
- 1 cup dairy buttermilk
- 3 large free-range eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
1. Preheat the oven to 350*F. Spray your donut pan (s) really well with non-stick cooking spray. Set aside.
2. Whisk the flour, 1 cup of the sugar, baking powder, baking soda, cinnamon, and lemon zest together in a bowl. Whisk the melted butter, buttermilk, eggs, and vanilla together in another bowl. Make a well in the centre of the dry ingredients and pour in the wet. Stir together just to combine.
3. Carefully spoon the batter into the prepared donut pan filling each hole ¾ full. Alternatively you can spoon into a piping bag and pipe the batter into the pan, filling ¾ full. Scatter the blueberries on top, poking them down into the batter as you go.
4. Bake for 10 minutes until well risen and they spring back when lightly touched. Let cool in the pan for 5 minutes before tipping out onto a wire rack.
Have the remaining ¾ cup of sugar ready in a bowl. Dip both sides of the donuts into the sugar while they are still warm.
Notes
Optional Glaze: Rather than rolling them in granulated sugar you can make this optional glaze. Whisk together 2 cups of sifted icing sugar, ½ tsp of vanilla and ¼ cup of water to a smooth consistency in a bowl. Dip the top sides of the warm donuts into the glaze, allowing any excess to drip away. Leave to set on a wire rack for about 20 minutes prior to enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
Nutrition
- Calories: 237 per donut (rolled in granulated sugar)