Blueberry Lemon Cake Donuts
Zesty lemons and tart blueberries in a sweet cake donut with a lavender glaze, delicious!
Servings: 2 dozen donuts
Equipment
- donut pans
Ingredients
Cake Donut
- 4 tbsp melted butter
- 3/4 cup brown sugar
- 1/4 cup canola oil
- 1 cup milk
- 2 tbsp lemon juice
- zest of 1 lemon
- 1/2 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
Lavender Lemon Glaze
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 2 tsp lavender syrup
- zest 1 lemon
Instructions
Cake Donuts
- Preheat your oven to 425 degrees.
- In a medium mixing bowl cream together the brown sugar, melted butter, and eggs.
- Add in the milk, canola oil, and vanilla paste.
- In another bowl mix together your flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, and salt.
- Pour the wet ingredients into the dry and mix well.
- Fold in fresh blueberries.
- Oil donut pans and fill each about half way up with batter.
- Bake in oven for 10 minutes, the donuts should rise and be golden brown.
- Allow to cool for 3 minutes in pans before removing.
Lavender Lemon Glaze
- Mix together powder sugar, lemon juice, lavender syrup, and lemon zest.
- Dip cooled but still warm donuts into the glaze
- Allow glaze to harden, then enjoy!