½cupfrozen or fresh blueberries(small berries work best)
2tablespoonsblueberry preserves
For icing:
2cupspowdered sugar
2tablespoonsblueberry preserves
1teaspoonpure vanilla extract
2-3tablespoonsmilk
1-2teaspoonslemon zest, optional
Prevent your screen from going dark
Instructions
Preheat oven to 350°F and grease donut pan (12 wells).
Mix flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk eggs, buttermilk, and melted butter.
Add liquid ingredients to dry ingredients, stir until mixed. Fold in blueberries and blueberry preserves, being careful not to overmix.
Transfer mixture to ziplock bag and clip a corner (or use a piping bag). Squeeze mixture into donut pan, filling about 3/4th full.
Bake for 10 minutes or until a toothpick inserted in the donut comes out clean or with a few crumbs. Meanwhile, prepare icing.
Mix blueberry preserves and vanilla into powdered sugar. Add milk a little at a time. You want the icing to be thicker so it will stay on the donut.
Cool donuts in the pan for 5 minutes, then remove and put on a cooling rack.
Let donuts cool completely before icing. Dunk donuts in icing. Sprinkle tops with some lemon zest.
Notes
Do NOT overmix the batter, or the donuts will become chewy. Stop mixing as soon as the flour is mixed in. Also, make sure to just gently fold the blueberries and preserves in 2-3 times, this will leave some nice ribbons of color in the batter.