Lemon Blueberry Donuts with Fused Lemon Olive Oil

Ingredients – Donuts

• ¼ cup unsalted butter, melted and cooled
• ¼ cup Fused Lemon Olive Oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk (not reduced fat)
• 1½ cups fresh or frozen blueberries

Ingredients – Glaze

• 2 cups confectioners’ sugar
• 2 tablespoons milk (plus more if needed)
• 1 tablespoon fresh lemon juice
• Finely grated zest from 1 lemon

Directions

Make the Donuts

1. Preheat the oven to 425°F.
2. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
3. In a large bowl, whisk together the melted butter, Fused Lemon Olive Oil, and sugar until combined.
4. Add the eggs and vanilla extract and whisk until well blended.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour.
7. Whisk just until incorporated and no dry spots remain. The batter will be thick.
8. Gently fold in the blueberries, being careful not to crush them.
9. Transfer the batter to a disposable piping bag or zip-top bag with the corner cut large enough to allow blueberries through.
10. Pipe the batter into the prepared donut pans, filling each cavity about ⅔ full.
11. Bake for 7–9 minutes, until donuts are lightly golden and spring back when gently pressed.
12. Allow the donuts to cool for a couple of minutes before removing from the pan.

Make the Glaze

• In a medium bowl, whisk together the confectioners’ sugar, milk, lemon juice, and lemon zest until smooth.
• Add more milk if needed to reach desired consistency.

To Glaze

• While the donuts are still warm, glaze them over a rack set on parchment paper.
• Allow the glaze to set as the donuts cool.