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Baked Lemon Blueberry Sour Cream Doughnuts

Yields15 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Yield 15 doughnuts

 ¼ cup unsalted butter, melted
 ¼ cup canola oil
 1 cup sour cream (light or regular)
 ¼ cup freshly squeezed lemon juice
 2 large eggs
 ¾ cup sugar
 2 ¼ cups cake flour
 ½ tsp salt
 1 ½ tsp baking powder
 ½ tsp baking soda
 2 tsp vanilla extract
 1 fresh blueberries (6 ounces)
for the glaze:
 ¼ cup freshly squeezed lemon juice
 1 ½ cups powdered sugar, sifted
 1 tsp vanilla extract

Preheat the oven to 425℉.

In a large bowl, combine the melted butter, canola oil, sour cream, eggs, sugar, and lemon juice. Stir to combine. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients into the wet ingredients and whisk to combine. Add the vanilla and the blueberries. Stir gently to combine (the mixture will be very thick).

Coat a doughnut pan with oil or cooking spray. Fill each opening approximately 3/4 full, smoothing with a spoon.

Bake for 14-15 minutes until the tops start to brown. Remove the doughnuts from the oven and allow to cool for about 5 minutes in the pan. Next, transfer the doughnuts to a wire rack to cool completely.

to make the glaze:

In a medium-sized bowl, combine the lemon juice, powdered sugar, and vanilla extract. Whisk to combine. Once the doughnuts are completely cooled, dip each doughnut in the glaze to coat.

Nutrition Facts

Serving Size 1 doughnut

Servings 15