Baked Lemon Blueberry Doughnuts

            Happy National Doughnut Day! 🍩

Is it a coincidence that National Beignet Day and National Doughnut Day fall in the same week?  I think not.  And it may just be my favorite week of the entire year.   🍩
Beignets on Wednesday and doughnuts on Friday.  Commenting the special dates with deliciously fried breakfast treats almost makes this whole broken foot thing tolerable.  😂

Maybe we can petition to add Cinnamon Rolls to the line up of scrumptious breakfast foods that we honor during the first week of June.  😂  I feel like they would complete the series nicely.  Second week of June - National sit-ups week.  

I'm a fan of all kinds of doughnuts but I only eat them on special occasions.  National doughnut day is exactly one of those occasions.  Once I discovered the world of baked doughnuts, I've had a much easier time convincing myself that they're an acceptable on more than just on special occasions.  

​Old fashioned cake doughnuts are deep fried in hot oil.  New fashioned cake doughnuts are baked in a hot oven.  No more buying excessive amounts of oil, waiting around for it to heat up or trying to decide what to do with the oil once you're finished frying.  These healthier baked doughnuts are delicious AND you can make these little gems in under 20 minutes!  

I generally reserve my homemade doughnut making adventures for the Fall when the weather starts to get a little cooler and we're spending more time inside with our hands wrapped around steaming hot lattes.  BUT, this doughnut recipe just screams Spring.  It's bright lemon flavor and fresh blueberries just seem like the perfect May breakfast, don't you think? 🍋 

Baked Lemon Blueberry Doughnuts
1 cup flour 
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/3 cup granulated sugar
1 large egg
2 tablespoons butter, melted and slightly cooled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/3 - 1/2 cup fresh blueberries

Glaze
1 cup powdered sugar
2-3 Tablespoons lemon juice
1 teaspoon lemon zest

Whisk together flour, baking powder and salt. 

Whisk together milk, sugar, egg, butter, lemon juice, lemon zest and vanilla. 

Add dry ingredients to wet ingredients and sir together gently. 

Fold in blueberries. 

Scoop batter into a ziploc bag.  Snip off corner. 

Squeeze batter into a greased donut pan.  (Make 8 donuts.)

Bake 9-10 minutes at 350.

Whisk together lemon juice, zest and powdered sugar. 

Dip each donut in glaze. ​Place glazed donuts on wire rack placed over foil lined baking sheet.  Allow glaze to set.

I love a great homemade donut but if you're not in the mood to bake - Dunkin Donuts is offering a free donut to every customer with a purchase of a beverage today.  Krispy Kreme is giving away a free donut to every customer all week!  Here's to a week of celebrating the most delicious breakfast treats of all time.  

Ciao!

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