Blueberry Lemon Mini Donut

Blueberry Lemon Mini Donut

Blueberries are known for their sweet bursts of delicious flavor, but when they are combined with the bright citrus flavor of the lemons found here, well, magic happens! These mini donuts go quick, so you might want to consider making more than one batch.

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice
• Zest of 1 large lemon

FOR ICING

• 11⁄2 cups powdered sugar
• 1⁄4 cup blueberries

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg, lemon juice, and lemon zest. Beat for 30 seconds, scraping down the bowl as needed.
4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
6. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
7. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar and blueberries until a smooth icing forms.
9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.