Ingredients
Scale
- ¾ cup granulated sugar
- ¼ cup unsalted butter (melted)
- ¼ cup oil
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest (from 1 lemon)
- 2⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 7–8 tablespoons freshly squeezed lemon juice (from 2–3 lemons, divided)
Instructions
- Preheat your oven to 425°F and grease two donut pans.
- In a large bowl, whisk together sugar, melted butter, and oil until smooth.
- Add buttermilk, eggs, vanilla extract, and lemon zest; whisk until combined.
- In another bowl, mix flour, baking powder, salt, and baking soda. Gradually add to wet ingredients and stir until just combined. Gently fold in blueberries.
- Spoon the batter into a piping bag or zip-top bag and pipe into donut wells until filled.
- Bake for 7 to 8 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut (45g)
- Calories: 175
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg