Lemon Blueberry Baked Donuts
Ingredients
- 16.9 ounce box Wild Blueberry Muffin Mix with canned blueberries
- 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup cooled melted butter
- 4 teaspoons Adams lemon extract
- Cookie sprinkles for decor
For Icing:
- 2 cups sifted powdered sugar
- 2 teaspoons Adams lemon extract
- 4-5 teaspoons milk
- 4-5 teaspoons reserved blueberry juice from can in box
Instructions
- Preheat oven to 400F.
- Drain can of blueberries found in box mix, saving the juice.
- Rinse off the drained blueberries (so they don't stain the batter).
- Mix together the dry mix from the box with the buttermilk, eggs, melted butter, and extract, until just moistened (do not overmix).
- Gently fold in the blueberries.
- Divide batter among cake donut pans (Wilton). I used a ziploc bag with the corner snipped to pipe the batter in- it makes things much easier.
- Bake 12 minutes; turn out of pans and let cool completely on a wire rack.
- While donuts are cooling, lets make two different kinds of icing:
- For blueberry icing, mix one cup of the sifted powdered sugar with one teaspoon of lemon extract and use 4-5 teaspoons of the blueberry juice you saved to color and flavor.
- For lemon icing, use the remaining cup of sifted powdered sugar, mixing with the last teaspoon of lemon extra and 4-5 teaspoons of milk.
- Drizzle icings over donuts and sprinkle with cookie decor while still wet.
Notes
From the kitchen of palatablepastime.com
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