Donuts

Cup of Yum
1. Preheat oven to 425 degrees. Grease the cavities of a donut pan with non-stick baking spray.
2. Add the sugar, vegetable oil, and melted butter in a large mixing bowl. Whisk until well combined.
3. Add in the eggs, vanilla, milk and lemon zest and continue to whisk until combined.
4. Add in the flour and mix until incorporated.
5. Coat the blueberries in an additional spoonful of flour to prevent them from sinking to the bottom.
6. Fold in the blueberries into the batter. If you’re using frozen blueberries, the batter will be tinted purple.
7. Add the batter to a disposable piping bag or storage bag. Cut a hole large enough to put blueberries through it, about 1/2 inch to an inch.
8. Pipe the batter into the donut pan, filling each cavity about 3/4 of the way full.
9. Bake for 8-10 minutes, until the tops are a light golden brown and a toothpick comes out clean.
10. Let cool for a few minutes before removing from the pan and then place the donuts on a cooling rack completely before glazing.

Glaze

1. Add the powdered sugar and 4 tablespoons of lemon juice to a medium bowl.
2. Whisk together until combined. You’ll want the glaze to be just a little thick so it coats the donuts and sticks. If it’s too thick then add a little more lemon juice.
3. Dip the tops of each donut into the glaze, letting the glaze fall over the sides and set aside to harden up.
4. Store in an airtight container.