Baked Lemon Blueberry Doughnuts: So fresh and perfect for Spring! They're easier than you think, and super moist! www.thereciperebel.com
*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you like more lemon flavour, use fresh lemon juice for the glaze. If you like less lemon flavour, use milk.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.