• ¼ cup unsalted butter, melted
    • ¼ cup canola or vegetable oil
    • ¾ cup granulated sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1-2 tsp grated lemon zest
    • 1 cup buttermilk (or substitute regular milk)
    • 2 ⅔ all-purpose flour
    • 1 ½ tsp baking powder
    • 1/3 cup sparkling water
    • ½ tsp salt
    • 1 cup fresh blueberries

To make the glaze:

  • 2 cups powdered icing sugar
  • 1-2 tsp lemon zest
  • 7-8 tbsp fresh lemon juice or milk


    • Preheat oven to 220 C and grease your donut pans with butter or non-stick spray
    • In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes
    • Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth. Add flour, baking powder, soda water and salt, and whisk just until combined. Stir in blueberries. Batter will be thick.
    • Spoon batter into a large disposable piping bag or freezer bag (or spoon batter into the pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each donut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
    • Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the donut pan to cool completely.

To make the glaze:

  • In a medium bowl (not too deep as you’ll want to be able to dip your donuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough. When donuts are completely cool, dip tops of donuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.

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