Homemade Lemon Blueberry Cake Doughnuts
If you have pancake mix and fresh blueberries, you won't believe how simple it is to bake this amazing blueberry cake doughnut recipe at home!
baked goods, bakery, blueberry, cake, donut, doughnut, lemon
Beth at Unskinny Boppy
Wilton Doughnut Pan
I used Krusteaz Buttermilk
white granulated sugar
or buttermilk if you have it on hand
sour cream or plain yogurt
I used Greek Vanilla Yogurt
I used Watkins Vanilla Extract
(I used 8 drops Lemon Young Living Vitality Essential Oil)
fresh or frozen
Preheat oven to 400 degrees.
In a large bowl, combine all the dry ingredients–pancake mix, flour and sugar. Mix well and set aside.
In the mixing bowl of a stand mixer or a separate large bowl, mix all the wet ingredients–eggs, oil, milk, sour cream, and flavoring.
Using a mixer, slowly add the dry ingredients into the wet until a stiff batter is formed. Scrape down the sides of the bowl to incorporate all the flour. Do not overmix.
Slowly fold in the blueberries using a rubber spatula until they are all incorporated in the batter.
Spray the doughnut pans with cooking spray, then spoon the batter into each ring. You can also use a piping bag if the spoon is too messy.
Bake for 10-12 minutes until they are light golden brown.
Repeat until all batter is used.
Remove doughnuts from pan to a cooling rack. While they cool, make the glaze.
For the Glaze:
Stir together powdered sugar and 3 tablespoons of milk in a bowl. Keep stirring until it all comes together. Add 1 tablespoon of milk at a time until it is pourable but still thick.
When doughnuts are cooled completely, dip them in the glaze and put them back on the cooling rack with a cookie sheet underneath to catch the drips.
Serve when the glaze has set. Enjoy!!
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