In this article, we will explore a delicious and easy-to-prepare recipe.
Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling
Indulge your senses with these Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling! Perfectly fluffy and bursting with flavor, these delightful treats are not just a dessert; they’re a celebration of fresh blueberries, zesty citrus, and creamy lemon curd. Whether you’re hosting a brunch or treating yourself to a sweet snack, these donut holes will surely impress. Let’s dive into the recipe!
Ingredients List
Lemon Curd Filling
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh lemon juice
- 1 cup granulated sugar
- 3 large eggs, beaten
- 1 tablespoon lemon zest
Blueberry Donut Hole Batter
- 1 3/4 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons buttermilk
- 1 large egg
- 2 tablespoons Greek yogurt or sour cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1/2 cup blueberries
For Frying
- Neutral frying oil
Vanilla Citrus Glaze
- 1 cup powdered sugar
- 2 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Timing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Step-by-Step Instructions
Step 1: Prepare the Lemon Curd Filling
Whisk together the lemon curd ingredients—melted butter, fresh lemon juice, granulated sugar, beaten eggs, and lemon zest—until smooth. Microwave the mixture in 30-second intervals, whisking in between, until thickened. Chill the lemon curd until ready to use.
Step 2: Make the Blueberry Donut Hole Batter
In a large bowl, mix the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: buttermilk, egg, Greek yogurt (or sour cream), melted butter, vanilla extract, lemon zest, and orange zest. Combine the wet and dry mixtures until just incorporated, then gently fold in the blueberries.
Step 3: Chill the Dough
Cover the batter and chill it in the refrigerator for about 30 minutes. This helps the flavors meld and makes the dough easier to handle.
Step 4: Fry the Donut Holes
Heat the neutral frying oil in a deep pot or fryer to 350°F (175°C). Using a small scoop or spoon, drop the chilled batter into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Step 5: Glaze the Donuts
While the donut holes are still warm, dip them in the vanilla citrus glaze made from powdered sugar, milk, and vanilla extract. Allow the glaze to set for a moment before proceeding to the next step.
Step 6: Fill with Lemon Curd
Using a piping bag or a small squeeze bottle, fill each donut hole with the chilled lemon curd. Enjoy!
Nutritional Information
- Servings: 12 donut holes
- Calories: Approximately 180 per donut hole
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 120mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Healthier Alternatives for the Recipe
- Sugar: Substitute granulated sugar with coconut sugar or a sugar alternative like monk fruit sweetener.
- Dairy: Use almond milk or oat milk in place of buttermilk, and choose a dairy-free yogurt.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend for a gluten-free version.
Serving Suggestions
Serve your Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling alongside a refreshing cup of herbal tea or a strong coffee for a delightful afternoon treat. Consider pairing them with a fruit salad or yogurt parfait for a complete breakfast experience!
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense donut holes. Mix until just combined.
- Incorrect Oil Temperature: Make sure the oil is at the right temperature; too hot, and they’ll burn; too cold, and they’ll absorb too much oil.
- Skipping the Chill Time: Chilling the dough helps the donut holes hold their shape and improves their texture.
Storing Tips for the Recipe
Store any leftover donut holes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 1 month. Reheat in the oven at 350°F for a few minutes to restore their freshness.
Conclusion
These Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling are not only a feast for the eyes but also a delicious treat that perfectly balances sweet and tart flavors. Whether you decide to share them or keep them all to yourself, they’re sure to be a hit!
FAQs
Can I bake these donut holes instead of frying them?
Yes! Preheat your oven to 350°F and bake for about 12-15 minutes in a greased donut hole pan.
How can I tell when the donut holes are done frying?
They should be a golden brown color and float to the top of the oil when they are done.
Can I use frozen blueberries?
Absolutely! Just ensure they are thawed and drained to prevent excess moisture in the batter.
What other fillings can I use?
Feel free to get creative! Try using raspberry jam, chocolate ganache, or even a cream cheese filling for a different twist.
Explore more delicious recipes like this one on Tasty Roots Blog and let your culinary creativity flourish! Happy baking!
Blueberry Cake Donut Holes with Citrus Glaze & Lemon Curd Filling
Ingredients
Equipment
Method
- Whisk lemon curd ingredients until smooth.
- Microwave until thickened, whisking between intervals.
- Chill curd until ready.
- Mix dry batter ingredients.
- Whisk wet ingredients and combine with butter.
- Fold dry ingredients into wet.
- Fold in blueberries.
- Chill dough 30 minutes.
- Heat oil to 350°F.
- Fry dough portions until golden.
- Glaze warm donut holes.
- Pipe lemon curd into centers.
