Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the egg, milk, melted butter, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries.
6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
7. Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched.
8. While the donuts are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Add more lemon juice if needed to reach your desired consistency.
9. Once the donuts are baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dip each donut into the lemon glaze, allowing excess to drip off. Place them back on the wire rack for the glaze to set.
Short Tips
* Don’t overmix the batter! Overmixing can lead to tough donuts.
* If using frozen blueberries, toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
* For a thicker glaze, use less lemon juice. For a thinner glaze, add a little more.
* These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
