BLUEBERRY LEMON BUTTERMILK DONUTS
Loaded with sweet blueberries enriched in a mouthwatering cake-like batter, this Blueberry Lemon Buttermilk Donuts is perfect for a quick breakfast.
Provided by All She Cooks
Categories Breakfast
Time 27m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees and prepare a regular donut pan with non-stick spray.
- In a large bowl, combine the flour, cornstarch, sugar, baking powder and salt. Mix until well combined. Using a spatula, mix in the eggs, buttermilk, butter, lemon juice and vanilla. Do not over mix.
- Carefully fold in the lemon zest and fresh blueberries.
- Spoon the batter into your donut pan, about ¾ of the way full. This will make about 15 donuts.
- Bake for 9-12 minutes, until donuts are a light golden brown color. Once done, add the granulated sugar into a large baggie and carefully toss each donut in the sugar. It's best to do this before allowing them to cool as the sugar will stick better.
- Lay out on a rack to cool, serve warm or cooled. Store in an airtight container.
Nutrition Facts : Calories 161 kcal, Carbohydrate 32 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 233 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
LEMON BUTTERMILK BLUEBERRY DOUGHNUTS
Provided by Kitchen Nostalgia
Number Of Ingredients 11
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 CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
LEMON BLUEBERRY BUTTERMILK PIE
Make and share this Lemon Blueberry Buttermilk Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
- In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
- Pour mixture into the prebaked pie shell.
- Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
- Remove to a wire rack to cool to room temperature before topping with the blueberries.
- In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
- Strain through a fine-meshed strainer into a bowl.
- Add in the blueberries and using a rubber spatula, stir gently to coat.
- Pile the blueberries on top of the cooled pie.
- Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Nutrition Facts : Calories 424.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 110.5, Sodium 150.6, Carbohydrate 62.3, Fiber 1.6, Sugar 48.2, Protein 4.2
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