Last week blueberries were on sale, and I made blueberry streusel. That didn’t use all my blueberries, so I looked for another blueberry recipe and settled on Blueberry Lemon Donuts. One of my favorite flavor combinations is blueberry and lemon, so I was excited about this recipe. Here’s what you will need:
First of all, you probably noticed from the pictures, I don’t own a donut pan. I’ve made donuts in my muffin tin before, so I knew that this was an acceptable alternative to the donut pan. I guess it means that I didn’t really make donuts, but rather used donut dough for muffin purposes. That said, I don’t think it changed the flavor. I should also say that I did not use Splenda, as indicated, but just regular sugar.
One thing that I didn’t like about this recipe is that it mentioned honey in the ingredient list, which I measured out, but the recipe didn’t mention it at all. I just assumed that I was to add it when I added all the other ingredients to the flour. I’m not sure if the honey was not supposed to be added, or was simply forgotten in the directions. I think the flavors were fine, so I assume the honey is intentional.
I was surprised that the dough was truly a dough and not a batter. This isn’t bad, but I was expecting something that was more pour-able. The dough was stiff enough that putting the blueberries into the dough resulted in some resistance and some “popped” blueberries.
Overall, the flavors were just fine. I love blueberry and lemon, and both were well represented but my love of this combo might have clouded my overall opinion. I did not make the glaze, and I think that was a good choice. I think that the glaze would have meant too much lemon flavor. I probably won’t make this again, but I’m not sad that I made this either. We ate all of them within a week, so they couldn’t have been that bad.