Blueberry Lemon Curd Donut Holes 

These Blueberry Lemon Curd Donut Holes offer a delightful fusion of flavors, combining the sweetness of blueberries with the tanginess of lemon curd. Crafted from a soft and fluffy blueberry cake donut dough, each bite is a burst of fruity goodness. Fried to golden perfection, these donut holes are filled with vibrant lemon curd and coated in a silky vanilla bean buttermilk glaze. Perfect for brunches, picnics, or as a sweet afternoon treat, they bring a refreshing and indulgent twist to the traditional donut hole.

Ingredients:

For the Donut Holes:

• 2 cups all-purpose flour
  
  

• 1/2 cup granulated sugar
  
  

• 2 teaspoons baking powder
  
  

• 1/2 teaspoon baking soda
  
  

• 1/2 teaspoon salt
  
  

• 3/4 cup buttermilk
  
  

• 2 large eggs
  
  

• 1/2 cup Greek yogurt or sour cream
  
  

• 1/4 cup salted butter, melted
  
  

• 1 teaspoon vanilla extract or paste
  
  

• 1/2 cup fresh or frozen blueberries
  
  

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice
  
  

• 1 tablespoon lemon zest
  
  

• 1/2 cup granulated sugar
  
  

• 2 large eggs
  
  

• 1/4 cup salted butter
  
  

For the Glaze:

• 1 cup powdered sugar
  
  

• 2 tablespoons buttermilk
  
  

• 1/2 teaspoon vanilla bean paste
  
  

Directions:

1. Prepare the Lemon Curd:
   
   

   • In a saucepan, combine lemon juice, lemon zest, sugar, and eggs.
     
     

   • Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
     
     

   • Remove from heat and stir in butter until melted and smooth.
     
     

   • Transfer to a bowl, cover, and refrigerate until chilled.
     
     

2. Make the Donut Hole Dough:
   
   

   • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
     
     

   • In another bowl, whisk together buttermilk, eggs, Greek yogurt, melted butter, and vanilla extract.
     
     

   • Add the wet ingredients to the dry ingredients and stir until just combined.
     
     

   • Gently fold in the blueberries.
     
     

   • Cover the dough and refrigerate for about 30 minutes.
     
     

3. Fry the Donut Holes:
   
   

   • Heat oil in a deep fryer or large pot to 350–370°F (175–188°C).
     
     

   • Using a 1-tablespoon cookie scoop, carefully drop spoonfuls of dough into the hot oil.
     
     

   • Fry until golden brown, about 2–3 minutes per side.
     
     

   • Remove with a slotted spoon and drain on paper towels.
     
     

4. Fill the Donut Holes:
   
   

   • Once the donut holes have cooled slightly, use a piping bag fitted with a small round tip to inject each donut hole with the chilled lemon curd.
     
     

5. Glaze the Donut Holes:
   
   

   • In a small bowl, whisk together powdered sugar, buttermilk, and vanilla bean paste until smooth.
     
     

   • Dip each filled donut hole into the glaze, coating evenly.
     
     

   • Place on a wire rack to allow the glaze to set.
     
     

Nutritional Information (per serving):

• Calories: Approximately 180 kcal
  
  

• Fat: 8g
  
  

• Carbohydrates: 25g
  
  

• Protein: 2g
  
  

• Fiber: 1g
  
  

• Sugar: 12g