Blueberry Lemon Glazed Donut Holes

🫐 Ingredients

The Batter

2 Cups All-purpose flour

1/3 Cup Granulated sugar

1 Tbsp Baking powder

½ tsp Salt

¾ Cup Whole milk

1 Large egg

4 Tbsp Butter (melted)

1 tsp Vanilla extract

Zest of 1 lemon

1 Cup Fresh blueberries (Frozen works, but don’t thaw them or they’ll turn the batter purple!)

The Coating & Glaze

Sugar Coating: ½ cup granulated sugar (for tossing immediately after frying).

Lemon Glaze: 1 cup powdered sugar + 2 tbsp lemon juice + 1 tbsp melted butter.

🍳 Instructions

1. Prep the Oil

In a heavy-bottomed pot or Dutch oven, heat about 2 inches of neutral oil (vegetable or canola) to 350°F (175°C).

Tip: If you don’t have a thermometer, dip the handle of a wooden spoon in; if it bubbles steadily, you’re ready.

2. Mix the Batter

Dry: In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.

Wet: In a separate bowl, whisk the milk, egg, melted butter, and vanilla.

Combine: Fold the wet ingredients into the dry until just combined. Do not overmix, or they will be tough!

Fold: Gently fold in the blueberries.

3. Fry the Holes

Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot.

Fry for about 2–3 minutes, turning them occasionally, until they are golden brown all over.

Remove with a slotted spoon and drain on a paper towel for just 30 seconds.

4. The Finish

Sugar Toss: While still hot, toss the donut holes in a bowl of granulated sugar.

Glaze: Whisk your glaze ingredients until smooth. Drizzle it generously over the stack of warm donuts just like in the photo