2tablespoonsfresh lemon juice or ½ tablespoon of lemon extract
1cupwarm water
Lemon Vanilla Glaze
2tablespoons lemon juice
Zest of one lemon
1tablespoonvanilla extract
1 ½cups powdered sugar
1-2tablespoon water
Instructions
In a small bowl, add the yeast in the warm water. Add 1 tsp of sugar to the yeast and water. Allow time to proof.
In a large bowl, Combine salt, flour and sugar. Stir to combine.
Create a well in the center.
Add the yeast mixture.
Add butter and vanilla.
Stir to combine.
Cover and let the dough rise for about an hour.
When the dough has doubled in size add the lemon juice or extract and blueberries.
Gently fold the fruit into the dough and allow to rise for about 30 minutes longer.
Preheat the oven to 350 degrees.
Getting the dough into your donut pans can be done in several ways. You can squeeze the dough in via a pastry bag, or you can work it with your hands and carefully lay it into the donut pans in a rough circle of dough.
When the dough is in the pans, let it sit on your warm stovetop and rest for 10 minutes.
Bake the donuts for 12-15 minutes or until lightly golden.
While the donuts are baking, mix up a glaze if desired.
Notes
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and batch one at time unless you have 2 donut pans.
Mini Glazed Blueberry Donuts: To make mini blueberry donuts, use a mini donut pan and bake for 8-12 minutes as opposed to 12-15 minutes.
Donut Holes: If you have a donut hole pan or mini muffin tin, you can make this blueberry donut recipe into tender donut holes, just bake for 8-10 minutes, checking to to see if they are ready with a toothpick.