| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 1 cup Plain Flour
- ½ teaspoon Bi Carbonate of Soda
- ¼ teaspoon Kosher Salt
- ½ cup Sour Cream or yogurt
- ⅓ cup Granulated Sugar
- ¼ cup Vegetable Oil
- 1 Egg lightly beaten
- ½ teaspoon Vanilla Extract
- ½ cup Blueberries fresh
Glaze
- 1 cup Icing Sugar
- ¼ cup Blueberries fresh
- 1/2 Lemon Zest
- 1 tablespoon Lemon Juice
Ingredients
Glaze
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Instructions
- Preheat the oven to 190 degrees Celsius. Spray a 24 cup mini-donut pan with non-stick spray and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda and salt.
- Stir in the sour cream, sugar, vegetable oil, egg and vanilla extract until incorporated.
- Spoon the batter into a piping bag. Cut off about ½ inch of the end of the piping bag. Pipe the batter into rings in the mini-donut pan, filling each cup ⅔ of the way. The batter will rise a lot during baking, and you don’t want it to cover the hole!
- Lightly press a few blueberries into each donut.
- Bake 12 to 15 minutes, until golden brown. Let cool for 15 minutes before removing the donuts from the pan.
- To make the glaze, puree the ¼ cup of berries, lemon zest, lemon juice and powdered sugar in a blender or food processor. It should be thick and purple-blue, with specks of blueberry throughout.
- Dip one side of each donut into the glaze. Let the donuts sit on a cooling tray until the glaze has set.
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