Lemon Blueberry Cake Donuts

1. Preheat oven to 350F. Spray 2 12-count muffin tins with nonstick spray. Alternatively, you can bake these in a muffin tin.

2. In a large bowl, add granulated sugar and lemon zest. Use your hands to rub the zest into the sugar. Add the butter, buttermilk, lemon juice, eggs and vanilla. Whisk to combine. Add the flour, baking powder and salt. Mix just until combined. Fold in the blueberries.

3. Put the batter in a zip-top bag, then snip the corner off of the bag. This makes it easier to pipe the donut filling into the donut pan. Fill the donut pans with batter. Alternatively, you may scoop the batter into a muffin tin.

4. Bake in preheated oven. For the donuts bake for 12-15 minutes for donuts, or until a toothpick inserted into the center comes out clean. For the muffins bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to fully cool in the pan. To remove the donuts from the pan, you may use a fork to loosen underneath the donuts, or you may flip the pan over onto a cooling rack and tap on the bottom of the pan so the donuts release from the pan.

5. Make the blueberry glaze. Mash the blueberries with the lemon zest, then put the mixture through a fine mesh sieve. Alternatively, you may use store bought blueberry jam. Add the powdered sugar and 1 ½ tablespoons milk. Whisk to combine. Add more milk if the mixture is too thick.

6. Dip the donuts/muffins in the glaze and allow to harden for a few minutes. Enjoy!