Blueberry Lemon Donuts
30 Minutes • Servings: About 12 Small Donuts
Picture a breezy summer morning, the scent of citrus and wild berries wafting through an open kitchen window. These Blueberry Lemon Donuts, made with Dilettoso’s Bella Berry Amore Mix, are soft, zesty, and kissed with a tangy-sweet glaze. They’re the kind of treat you’d find nestled in a basket on a gingham cloth, ready to be enjoyed under the shade of an olive tree in the Italian countryside. Sweet, bright, and utterly unforgettable.
What you need
- Donut Batter:
- 1 cup Dilettoso Bella Berry Amore Mix
- ¾ cup milk of choice
- 1 egg
- 1 tbsp melted butter or coconut oil
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- Zest of ½ a lemon
- Optional: ¼ cup fresh or frozen blueberries (chopped if large)
- Blueberry Lemon Glaze:
- 1 cup frozen blueberries
- 2 tbsp maple syrup or honey
- 1 tbsp lemon juice
- Zest of ½ a lemon
- Pinch of sea salt
- ½–¾ cup powdered sugar (to thicken glaze after reducing syrup)
Hot Hot Hot
How to do it
- MAKE the Glaze: Simmer blueberries, maple syrup, lemon juice, lemon zest, and salt in a small saucepan for 8–10 mins, until syrupy and thick.
- MASH a few berries for texture. Let cool slightly, then strain (optional) and whisk in powdered sugar to make a drizzle-able glaze.
- MIX the Donut Batter: In a mixing bowl, whisk together the donut ingredients until smooth and dreamy. Gently fold in blueberries if using.
- BAKE the Mini Donuts: Lightly grease a mini donut pan. Pipe or spoon the batter in, filling each ¾ full.
- BAKE at 350°F for 10–12 minutes, or until puffed and lightly golden. Let cool on a rack.
- GLAZE: Dip or spoon the blueberry lemon glaze over the cooled donuts. Let the glaze drip like a watercolor wash — not too heavy, not too light.
- DUST with lemon zest, edible flowers, or freeze-dried blueberry bits.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
