With summer ending, I thought about sending off my favorite season with one final hoorah! I wanted something that incorporates summer flavors, with a treat that’s more Autumn inspired. What I came up with were these delicious lemon-blueberry doughnuts utilizing and old fashioned cake doughnut recipe ! They are bite size and full of flavor with the juiciness of each blueberry popping off with each bite. Try yours today!
Prep time: 10 minutes
Wait time:1 hour
Cook time: 20 minutes
2 1/4 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ packet of yeast
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
¾ cup white sugar
Zest from one lemon
2 tablespoons unsalted butter, at room temperature
3 large egg yolks, at room temperature
1 cup sour cream
Shortening or vegetable/corn oil for frying
For the glaze:
3 1/2 cups powdered sugar, sifted
1 capful of vanilla extract
1/4 – 1/3 cup of water, added as needed to make a thick glaze
Zest from half a lemon
For the donuts:
- In a bowl, sift together the flour, yeast, baking powder, salt, the zest, and nutmeg.
- In a separate bowl, using a whisk, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the sour cream and mix
- Add the dry ingredients to the mixing bowl in 3 additions and mix using a rubber spatula. Add the blueberries and mix by folding over the batter. The dough will be sticky. Cover with plastic wrap and let stand for 1 hour.
- Pour 2 inches of oil into a heavy bottomed pot or Dutch oven. Heat to 325°-350°F, or about medium heat. Using a medium sized ice cream scooper, scoop even amount of the dough into the oil and fry about 2-3 minutes on each side or until golden brown. Transfer onto a wire cooling rack and prepare the glaze
For the glaze:
- Mix all ingredients in a bowl with a whisk until smooth. Add more powdered sugar if glaze is too runny or more water if glaze is too thick. Slowly pour over doughnuts, flip the donuts, and pour on other side
- Let glaze set
- Serve and enjoy!!!