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Baked Lemon Blueberry Donuts

These Baked Lemon Blueberry Donuts are bursting with fresh blueberries and brightened by sweet lemon zest. Drizzle them with a lemon scented, white chocolate ganache and they will disappear before your eyes!

 

Ingredients

For the donuts:

For the drizzle:

Instructions

For the donuts:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat the butter and the sugar together on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, making sure to wipe down the edges of the bowl between each addition. Mix in the vanilla extract.
  2. In a small bowl, mix together the flour, baking powder and salt. With the mixer speed on low, alternate adding in the flour mixture and the heavy cream, beginning and ending with the flour mixture and insuring each addition is mixed in before adding another.
  3. Using a rubber spatula, gently fold the blueberries and lemon zest into the batter. The batter will be thick, so be careful to not crush the blueberries. Using a piping bag or a large, plastic food storage bag with a corner cut off, pipe the batter into a sprayed donut pan. Pipe each donut 3/4 of the way full.
  4. Bake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean and the donuts are slightly golden. Turn the donuts over and out onto a cooling rack and allow to cool for about 10 minutes.

For the drizzle:

  1. In a small sauce pan, bring the heavy cream to a very low simmer. Whisk in the white chocolate baking bars and continue to whisk until smooth, about 3-5 minutes. You can adjust the consistency of the ganache by adding more or less heavy cream until you get the thick or thin consistency you desire. If it is too thick, add in more heavy cream.
  2. Whisk in the lemon zest until smooth. Pour the ganache over the donuts and allow to set for about 10 minutes. Enjoy!

 

 

Notes

If you are using white chocolate chips instead of a white chocolate baking bar, you may get a completely different consistency and will need to adjust your ganache accordingly.