These soft and fluffy donuts melt in your mouth. Each bite is packed with delightful bursts of blueberry with a sweet lemony finish. They taste and look like they were made at a boutique bakery, but you can make them right at home in 10 minutes!
Tip: You can swap dried blueberries for any small pieces of dried fruit and substitute lemon juice in the frosting for other juices to mix and match flavor pallets.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
Utensils
1-inch biscuit cutter
Slotted Spoon
Large Baking Tray
wire rack
Paper towels
Step 1
Remove the biscuits from the can, separate them, and place them on a cutting board. Use a 1-inch round biscuit cutter to cut holes out of the center of each biscuit. Place dried blueberries in each biscuit, carefully cradling them in the dough so they are secure.
Step 2
Add canola oil to the PossiblePot and place over medium-low heat, until oil reaches 375˚F. Carefully lower a few donuts at a time into the oil, blueberries facing up. Fry donuts on first side for 1 to 2 minutes, or until golden. Using slotted spoon, carefully flip the donuts and cook on the other side for 1 minute, or until golden.
Step 3
When cooking is complete, transfer fried donuts to a wire rack set over a large tray or on paper towels to drain extra oil.
Step 4
While donuts are cooling, prepare lemon glaze. In a large bowl, add confectioner’s sugar, whole milk, lemon juice, and whisk until smooth and creamy.
Step 5
When donuts are completely cool, use a spoon to generously drizzle with lemon glaze. Sprinkle with lemon zest and allow to set for 5 minutes before serving.
Remove the biscuits from the can, separate them, and place them on a cutting board. Use a 1-inch round biscuit cutter to cut holes out of the center of each biscuit. Place dried blueberries in each biscuit, carefully cradling them in the dough so they are secure.
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
Step 2 of 5
Add canola oil to the PossiblePot and place over medium-low heat, until oil reaches 375˚F. Carefully lower a few donuts at a time into the oil, blueberries facing up. Fry donuts on first side for 1 to 2 minutes, or until golden. Using slotted spoon, carefully flip the donuts and cook on the other side for 1 minute, or until golden.
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
Step 3 of 5
When cooking is complete, transfer fried donuts to a wire rack set over a large tray or on paper towels to drain extra oil.
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
Step 4 of 5
While donuts are cooling, prepare lemon glaze. In a large bowl, add confectioner’s sugar, whole milk, lemon juice, and whisk until smooth and creamy.
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
DONUTS
1
can refrigerated flakey buttermilk biscuits
1/4 cup
dried blueberries
3 cups
canola oil
GLAZE
1 cup
confectioners' sugar
1 tablespoon
whole milk
1 tablespoon
lemon juice
1/6 teaspoon
vanilla extract
Zest of one lemon
Step 5 of 5
When donuts are completely cool, use a spoon to generously drizzle with lemon glaze. Sprinkle with lemon zest and allow to set for 5 minutes before serving.
