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Preheat oven to 425 degrees Fahrenheit. Generously grease a 6 unit donut pan with baking spray and lay to one side.
In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine and lay to one side.
In a small bowl, whisk together almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients. Whisk to combine. Toss blueberries with 1 tablespoon of flour and gently fold in berries to wet batter. Mixture will be thick.
Distribute mixture in donut pan. You can pipe mixture in or spoon.
Bake for 12 to 13 minutes or until a toothpick comes out clean of wet batter when inserted into the donuts. Let donuts cool in the pan for about 10 minutes before gently removing and cooling completely on wire rack before icing.
Dip cooled donuts in lemon glaze and place on wire rack to set. Best enjoyed freshly made.
Combine all ingredients in a bowl and whisk until smooth. Note: I like to add 1.5 tablespoons of lemon juice first and see how I like the consistency. The more liquid you add, the thinner your glaze will be and vice versa. If you've made your glaze too thin, you can always add a little more icing sugar to thicken.