Blueberry Mini Donuts with Lemon Glaze

Recipe

Breakfast
Blueberry Mini Donuts with Lemon Glaze

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1.89 out of 5 stars
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Recipe Data

32
Servings

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    Servings and Ingredients

    Ingredients
    Serves 32
    QuantityIngredientAdd
    1 c.Hy-Vee granulated sugar
    4 tbsp.Hy-Vee unsalted butter, softened
    1Hy-Vee large egg
    1 ¾ c.Hy-Vee all-purpose flour
    ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    ¼ tsp.Hy-Vee salt
    ¾ c.buttermilk
    1 ½ tsp.Hy-Vee vanilla extract
    1 c.fresh blueberries
    Lemon confectioner’s glaze, recipe below

    Directions

    1. In a large bowl, beat together sugar and butter until creamy. Add egg and mix.
    2. In a small bowl, sift together flour, baking powder, baking soda and salt. Add to egg mixture and stir to combine.
    3. Add buttermilk and vanilla extract. Stir in blueberries.
    4. Pour batter into a resealable plastic bag with a small corner cut off.
    5. Preheat Babycakes Donut Maker* according to instructions. When heated, fill each donut cup with 2 tablespoons batter. Close lid and bake for 4 to 5 minutes or until golden. Use enclosed fork to carefully remove donuts from machine. Place on a rack to cool.
    6. When cooled, ice with lemon confectioner’s glaze.
    7. To make lemon confectioner’s glaze, in a small bowl whisk together 2-1/4 cups Hy-Vee powdered sugar, 3 tbsp plus 1 tsp lemon juice and 1 tsp grated lemon zest until sugar is dissolved and no lumps remain. Use immediately to glaze donuts.
    8. * To make without Babycakes Donut Maker, preheat oven to 325 degreesF. Lightly grease a mini donut tin with cooking spray. Fill each cup 3/4 full and bake for 8 to 9 minutes or until tops spring back when lightly touched. Remove donuts from the pan to a cooling rack.

    Nutrition facts

    Servings

    100 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 10mg
    • Sodium: 55mg
    • Total Carbohydrates: 21g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2011.