Baked Buttermilk Blueberry Donuts

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 tsp Cinnamon, ground
  • 1 3/4 cups Granulated sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk

Found on thebeachhousekitchen.com

Ingredients

• 3 cups all-purpose flour
• 1 3/4 cups granulated sugar, divided
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1 Tbsp. grated lemon zest
• 1/2 cup (one stick) butter
• 1 cup buttermilk
• 3 large eggs, slightly beaten
• 2 tsp. vanilla extract
• 1 cup fresh blueberries

Directions

• Preheat oven to 350 degrees. Coat standard size donut pan with nonstick cooking spray. Set aside.
• In a large bowl whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon, and lemon zest.
• In a small saucepan melt butter over low heat. Set aside.
• In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter for 2 minutes.
• Pour egg mixture into flour mixture and mix until well combined.
• Carefully fold in blueberries. Do not over mix.
• Pour dough into gallon-sized ziploc storage bag.
• Cut a 3/4 inch whole in bottom one corner of bag.
• Pipe dough into donut molds filling 3/4 full.
• Bake for 10 minutes or until donuts spring back when touched.
• Remove from oven and let cool in pan for 5 minutes, then invert onto cooling rack.
• Dip both sides of warm donuts into extra 3/4 cup sugar.