makes 6-8 donuts
For the donuts:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup low-fat organic buttermilk
1 teaspoon vanilla extract
1/4 cup organic skim milk (if necessary to thin the batter)
1 cup fresh blueberries
1 teaspoon lemon zest (from one small lemon)
1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Use an electric mixer or hand mixer to cream together the butter and sugar until light and fluffy. Add in the egg, buttermilk, and vanilla and mix until thoroughly combined.
4. Slowly add the flour mixture and mix until combined. If the batter seems too thick (it should be easily spoonable), add up to 1/4 cup skim milk to slightly thin out the batter.
5. Fold in the blueberries and lemon zest by hand.
6. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 14 minutes, or until the donuts spring back when touched.
7. Remove the donut pan from the oven and let the donuts cool in the pan for 2 minutes. Then carefully flip the pan over to set the donuts onto a wire rack and let them cool completely.
For the lemon glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice (juice from one small lemon)
1. Add the powdered sugar to a small bowl. Whisk in the fresh lemon juice, one tablespoon at a time, until the glaze pours easily.
2. Dip the top of each donut into the glaze, then set the donuts on a wire rack placed over parchment paper to allow the glaze to set.