I really wasn’t a picky eater growing up, but the one thing I didn’t like was lemon desserts. The closest I would get were lemon heads at summer camp, which I endured for the sweet center.
Now that my tastes have changed I’ve learned to love lemon desserts, well at least those made using Meyer Lemons. And they make the BEST lemonade.
BONUS RECIPE (makes 2 quarts): 1 cup juice, 6 cups water, 1 cup sugar. Mix well and enjoy!
I’ve shared this donut recipe before but I really wasn’t satisfied with the blackberry glaze (it tasted like powdered sugar). I wanted to find something that I actually liked and now I have. Yay! 😉 These mini donuts are one of my favorites for spring/summer.
So, I’m not great at take photos of the process. Someday I’ll figure that part out but for now I’ll just walk you through in text.
Start by grabbing a medium sized mixing bowl. Then whisk together the flour, baking soda, salt and lemon zest. Zest an extra lemon or two, if you can, to sprinkle on top of the glaze.
Now grab a larger bowl if you are mixing by hand or use the bowl with your standing mixer. Whisk together the butter, eggs and sugar until smooth and pale yellow. Then add milk, lemon juice and greek yogurt. Using a whisk blend in the DRY ingredients until well combined. Lastly stir in the vanilla extract.
Now that the batter is ready… grab a spoon or spatula and transfer the lemon batter into a large ziplock and snip a small opening in the corner. Pipe into each donut cup, being careful not to over fill.
I have silicone donut forms so I put them on cookie sheets and placed them in the middle rack of the oven to bake for 12-14 minutes. My oven runs a little hot so I’ll check them about 10 minutes in to see if they are too brown and test the tops for spring back. Once done, turn them out and let cool on a wire rack for five minutes.
While they are still baking let’s start the blackberry glaze. You will need a blender or food processor to puree the blackberries and lemon juice. If you want to de-seed the puree you will need to double the berries and lemon juice. You can use a sieve and the back of a spoon over a small sauce pan to remove most of the blackberry seeds. Otherwise, pour the puree into a small sauce pan.
Place the sauce pan over low heat and add the butter and maple syrup. I like the glaze thick so at this point I removed from heat to cool slightly. But if you prefer a thinner glaze you can add 1-2 tablespoon of water.
Using parchment or wax paper under the rack spoon the glaze over each donut and sprinkle the extra lemon zest on top. Let cool another 5-10 minutes before transferring to a storage bin. The donuts will keep in the refrigerator for up to 2 weeks.
My mouth is watering, just writing about these delicious and light donuts. I hope you enjoy them as much as I do.
Meyer Lemon and Greek Yogurt Baked Mini Donuts with Blackberry Glaze
Makes about 24 mini baked donuts.
1 ½ cups flour
1 ½ tsp baking soda
½ tsp salt
2 meyer lemons (zest)
⅔ cup sugar
2 tbs unsalted butter (softened)
½ cup milk
4 tsp meyer lemon juice
¼ cup greek yogurt
2 tsp vanilla extract
3 cup blackberries
2 tbs meyer lemon juice
½ cup butter or coconut butter (softened)
¼ cup maple syrup
1-2 tbs water (to thin)
2 Meyer lemon (zest for topping)
Preheat oven to 350F. Spray donut pan with nonstick cooking spray. If you have two pans, spray them both.
In a medium bowl, whisk together the first 4 DRY ingredients. In another bowl, whisk together the sugar, butter and eggs. MIX in the milk, juice and yogurt. Using a whisk add the DRY ingredients to the WET until well combined. Lastly, stir in the vanilla extract.
Spoon batter into a large ziplock. Snip the corner and pipe into each donut cup. Bake for 12-14 minutes, until just golden brown and the tops spring back when lightly touched.
While the donuts are cooking, make the blackberry glaze. Add the blackberries and lemon juice to a food processor and pulse until pureed. If you'd like the blackberry glaze de-seeded you'll need to double the berries and juice, strain the puree through a fine mesh sieve into a small pot. Use the back of a large spoon or spatula to press the puree through the sieve. If not de-seeding the puree, transfer the puree to a small pot.
Heat the blackberry puree on low heat and add the butter and maple syrup. Add one tablespoon of water at a time to reach the desired consistency and turn off the heat. Let the glaze cool slightly.
Once the donuts have finished cooking, remove from the pan and let cool on wire rack for five minutes. Place a piece of parchment or wax paper under the rack. Spoon the glaze over the donuts and then sprinkle lemon zest on top. Let cool completely before storing.
Should keep in the refrigerator for up to 2 weeks.