Blueberry Lemon Glazed Doughnuts

We have a slight change in the schedule this week.  Sandwiches are coming up next week because I just found out that Friday is National Doughnut (Donut?) Day.

My sister was visiting when I found out this tasty fact from her, so I decided that I would have to make some doughnuts in honor of the holiday.  It turns out that National Doughnut (or Donut) Day got its start from a pretty cool story.  Back in World War I, the Salvation Army sent volunteers (women) to France to bake goodies – and doughnuts – for soldiers on the front lines.  The Salvation Army later created the holiday as a fundraiser, and to honor those women.

So long story short, you now have an excuse to pig out on doughnuts this Friday.

And you should make these blueberry donuts.

We always have lots of blueberries on hand since I use them in my smoothies, so these blueberry donuts were an easy decision. (You could really use mostly any berry in these very easily.)

I used plain yogurt, but if you have vanilla or any kind with sugar in it I would cut back on the sugar in the recipe. Also, these are great without the glaze, but if you decide to use the glaze on yours, I would also cut back the sugar in the doughnuts, probably by about half.  They were plenty sweet for us!

Ps. Your glaze probably won’t look as pepto-bismal-y as mine because I was trying to add a tiny bit more powdered sugar and accidentally dumped half the box in…yes i did.

Blueberry Lemon Glazed Doughnuts

Adapted from: A Sweet Baker
Yield: 6-7 small doughnuts

Ingredients
For the donuts:

3/4 cup + 2 Tablespoons all-purpose flour
1/4 cup + 2 Tablespoons sugar
1 teaspoons baking powder
1/4 round teaspoon kosher salt (use about half if using table salt)
1/4 cup plain yogurt
1/4 cup + 2 Tablespoons milk
1 teaspoon lemon extract
1/4 teaspoon vanilla extract
1 egg, slightly beaten
1 Tablespoons butter, melted
For the blueberry sauce:
1/2 cup blueberries
1/4 cup sugar
1 1/2 teaspoons lemon juice
For the glaze:
powdered sugar
lemon juice
water

Directions
1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium-low.  Mash berries and stir til boiling.  Remove from heat to cool and slightly thicken.
2. In a bowl, combine flour, sugar, baking soda, and salt.  Add in yogurt, lemon extract, milk, vanilla extract, egg, and melted butter.  Stir until well combined.
3. Pour batter into greased donut pan, filling each about half full.  Add about 2 small spoonfuls of blueberry sauce to each donut.  Using knife or toothpick, swirl blueberry mixture into batter. (If desired, reserve a teaspoon or two of sauce to mix in with the glaze.)
4. Bake in a 425° preheated oven for 7-9 minutes, or until toothpick comes out clean.  Cool on a wire rack.
5. In a small bowl combine powdered sugar and lemon juice to taste. (It’s all about how lemon-y you like it.) Add enough water to make a drizzling consistency.  Once donuts are cooled, pour glaze over donuts and serve fresh.