Lemon Blueberry Poppyseed Donuts

June 11, 2019

In honor of National Donut Day a few days ago, I of course had to make some of my own. I made these so they can be dairy free and gluten free too!

These donuts are so moist and are just as delicious the day after, although they may not last that long! I love this recipe because it's light and I don't feel weighed down after I eat one...or three. Plus, the boys love to help me make these in the kitchen. I mean what kid doesn't love donuts?!

Don't forget to toss the blueberries in flour, this little trick actually helps them from all sinking to the very bottom which you don't want. You want them to try and be as evenly distributed in the batter as possible.

The batter is going to be fairly thick, but this is a good thing! It will be easier to scoop into a piping bag and way easier to control than trying to spoon it in to each donut mold.

I really love this donut pan by Wilton and I make sure to have it really well greased even though it's nonstick, because no one wants donuts that stick to the pan! I have the 6 cavity pan but the 12 cavity pan would be best for this recipe since it yields a dozen donuts and it would save you having to bake two separate batches.

Just look at all those gooey yummy blueberries!

It's important to make sure your donuts are completely cooled before icing them. I also always put a sheet of parchment paper under the wire wrack. This ensures there will be no gooey mess for me to clean up afterwards because who has time for that..not me.

This icing is actually super simple. It's only two ingredients: lemon juice and powdered sugar. Another tip, I use organic lemon juice out of a bottle verses spending time in the kitchen trying to juice a bunch of lemons.

When icing your donuts make sure gently dip them into the icing mixture. I place my donuts top side down so that I can just grab them and dip them right in. It's important to make sure you dip the right side. I know...how can there be a right side? Well when you take your donuts out of the pan, you'll noticed that they puff up a bit and it creates a lip. If you dip them on the bottom side it gets caught on that lip and just doesn't look as pretty, although it will taste just as amazing.

Look at that icing artwork! It looks so pretty when it just drips over the side like that.

And there you have it! Easy delicious donuts that remind me of summer days. These went soooo fast in our house. They're the best when eaten the same day, but to be completely honest they are just as yummy the next day. I store mine with a glass cover over them so it protects them, but make sure you don't leave them out too long. I usually eat them within the first 3 days if you don't, you may notice mold growing on the berries and that's no good!

Lemon Blueberry Poppyseed Donuts

Donuts

2 Cups Organic All Purpose Flour (or 1:1 gluten free flour blend)
1 Cup Organic Sugar
1 Teaspoon Salt
2 Teaspoons Aluminum Free Baking Powder
4 Tablespoons Organic Melted Butter (you can sub dairy free butter)
1/4 Teaspoon Organic Lemon Juice
Zest of 1 Lemon
2 Large Pasture Raised Eggs
2 Teaspoons Madagascar Vanilla Bean Paste (you can also just use vanilla extract)
2/3 Cup Raw Milk (or a dairy free milk of your choice)
1/2-1 Cup Fresh Organic Blueberries (the amount of blueberries depends on how much you want in your batter, frozen work great too)
1 Tablespoon Organic Poppyseeds

Icing:

1/4 Cup Organic Lemon Juice
2 Cups Organic Powdered Sugar
Lemon Zest (optional garnish)

Directions:

Heat oven to 425º F. Spray donut pan generously with cooking spray (I used the avocado cooking spray from Sprouts but anything works)
In a large bowl mix together: flour, sugar, salt, baking powder and set aside.
In a medium bowl mix together: melted butter, eggs, lemon juice, lemon zest, vanilla, milk and poppyseeds.
Gently toss blueberries in flour to coat them so they don't sink to the bottom of the batter.
Fold in blueberries to wet mixture making sure to not overwork the blueberries.
Pour wet mixture into flour mixture. Gently mix until well combined.
Pour mixture into piping bag in batches. (you'll have to do two sets of baking unless you have a larger donut pan)
Pipe the batter into the donut pan. Fill until batter is level with the mold impression.
Bake for 10 mins. Making sure toothpick comes out clean.
Let cool for 5 minutes and transfer to a wire rack to completely cool.
Repeat for the rest of the batter. (if necessary)
Meanwhile to make the icing combined lemon juice with powdered sugar and whisk until smooth.
When donuts are completely cool, dip into the icing mixture. Transfer back to wire rack to let excess icing drip off the sides (yuuuum) I always put a sheet of parchment paper under my wire rack to catch the excess which makes for a super easy clean up!
Garnish with lemon zest if you want and enjoy!