Baked Lemon & Blueberry Doughnuts

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When is it doughnuts and not donuts?  Is it the American was to call them Donuts, a la Dunkin Donuts?  To be fair, these doughnuts/donuts don’t actually use any dough so I doubt it really matters too much.  According to Krispy Kreme, my gold standard when it comes to the deep fried variety call them doughnuts, so that about settles it in my mind.

I Google’d it, because when in doubt….Google, and stumbled a wonderful article about aman who baked 799 cookies in 24 hours to give to friends, in exchange for the friends donating to charity.  The story of his baking marathon is interwoven with notes from the story of his grandfathers bakery, started just before World War 2.  I suggest you check it out, it’s a lovely way to spend ten minutes!

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Anyway, in conclusion, we’re spelling it doughnuts and we’re baking these doughnuts.  Blueberry and sour cream doughnuts with a lemon and blueberry glaze.  Delicious and summery, so not season appropriate but they should cheer you up on a dreary February afternoon.

Baked doughnuts are usually a muffin batter, which is pretty much what we have here.  Dry ingredients in one bowl.  Wet ingredients in one jug.

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Fold it all together, until JUST combined.

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You could use a spoon to fill the tin but it’s a little fiddly.  It’s really quick and easy if you use a piping bag.

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Done!  If, like me, you have trouble getting them out of the tin I find that using a teaspoon to loosen them a little helps.  It’s the perfect shape so you shouldn’t leave any of the doughnut behind in the tin.

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Ready for glazing.
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And within the hour, you have deliciously light and flavourful doughnuts!

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Baked Lemon & Blueberry Doughnuts

recipe from Baking a Moment

makes 6

1 cup plain flour

1/2 tsp bicarbonate of soda

pinch of salt

1/3 cup caster sugar

1/4 cup oil

1 egg

1/2 tsp vanilla extract

zest of 1 lemon

1/2 cup fresh blueberries

1 cup icing sugar

1/4 cup blueberries

zest of 1/2 lemon

Preheat the oven to 170 degrees C.  Grease a doughnut tin generously with oil and set aside.

In a large bowl, whisk together the flour, bicarbonate of soda and salt.  In a smaller bowl or a large jug, whisk together the sugar, oil, egg, vanilla and lemon zest.  Pour the wet ingredients in to the dry and fold together.  When just about incorporated add the blueberries and continue folding until everything is just mixed.  Don’t over mix this batter.

Transfer the batter in to a piping bag with a large nozzle, or if you’re using a disposable bag (my preference) cut a large opening, and pipe the mixture in to the doughnut tin.

Bake the doughnuts for 12-15 minutes, until light golden, springy to tough and a skewer comes out clean.  Remove from the oven and allow to cool in the pan for about 5 minutes before removing and allowing to cool on a wire rack.

To make the glaze mix all the ingredients in a blender, or with a hand blender, until smooth.  When the doughnuts have cooled dip them in the glaze.  This should harden up a bit over an hour or so.


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