- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar divided
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. ground cinnamon
- 1 Tbsp. grated lemon zest
- 1/2 cup one stick butter
- 1 cup buttermilk
- 3 large eggs slightly beaten
- 2 tsp. vanilla extract
- 1 cup fresh blueberries
Preheat oven to 350 degrees. Coat standard size donut pan with nonstick cooking spray. Set aside.
In a large bowl whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon, and lemon zest.
In a small saucepan melt butter over low heat. Set aside.
In a medium bowl, whisk together buttermilk, eggs, vanilla and melted butter for 2 minutes.
Pour egg mixture into flour mixture and mix until well combined.
Carefully fold in blueberries. Do not over mix.
Pour dough into gallon-sized ziploc storage bag.
Cut a 3/4 inch whole in bottom one corner of bag.
Pipe dough into donut molds filling 3/4 full.
Bake for 10 minutes or until donuts spring back when touched.
Remove from oven and let cool in pan for 5 minutes, then invert onto cooling rack.
Dip both sides of warm donuts into extra 3/4 cup sugar.