These light & airy, slightly sweet donuts make a great snack or dessert. And because they’re baked, not fried, they’re a healthier version too. ~ Alan
* As featured in Issue 12 of Adventures with Tea eMagazine!
Lemon-Blueberry Donuts
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 18
Ingredients
- 1/4 cup Butter melted
- 3/4 cup Sugar
- 2 Eggs
- Juice from 1/2 lemon
- 1 or 2 tsp Lemon zest
- 1 cup Milk infused with 3-4 tsp Blueberries in Maine loose tea**
- 2 cups Flour
- 1/4 tsp Baking soda
- 2 tsp Baking powder
- Pinch Salt
- 3/4 cup Blueberries fresh is best
Instructions
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The day before, make tea-infused milk using Blueberries in Maine green tea.**
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Cream butter and sugar, then beat until fluffy. Add eggs, lemon juice, lemon zest, and tea-infused milk. Whisk until smooth.
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Add remaining dry ingredients and whisk to combine. Gently stir in blueberries. Spoon carefully into lightly-greased donut pan. Do not fill cups more than 2/3 full.
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Bake at 425º F for 7-9 minutes until the tops are golden and spring back when lightly pressed. Let cool for 5-10 minutes before removing from pan. Once cooled, drizzle with your favorite glaze.
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Makes 18 donuts.
**To make tea-infused milk:
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Add loose tea directly into the milk. Place into the refrigerator to cold-steep overnight (10-12 hours). Before using in recipe, pour through a strainer to remove the loose tea.
What we used to make & serve this recipe:
Doughnut pan, 6-count (available at Sur La Table)
If you love donuts but hate the idea of frying them, this is the tool for you! Simply pour your batter in this non-stick pan (although a tiny bit of spray oil doesn’t hurt) and have homemade donuts within 10 minutes. Bet you’ll want to have more than one on hand!
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