Step 1

Preheat the oven to 425°F degrees.

Step 3

Butter a doughnut pan with six doughnut moulds, or lightly grease them with nonstick spray.

Step 5

If using frozen Wild Blueberries, rinse in cold water until the water goes from purple to very light. Arrange the berries between layers of paper towels to drain and dry.

Step 7

Measure out buttermilk or other milk and lemon juice and add lemon extract or vanilla extract.

Step 9

In a small bowl, whisk together the gfJules Flour, baking powder, baking soda and salt.

Step 11

In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy.

Step 13

Add egg and whip to integrate.

Step 15

Slowly stir in the gluten free flour mixture and buttermilk, alternating and mixing only until smooth – do not overmix once gluten free flour is added.

Step 17

Gently fold in thawed Wild Blueberries.

Step 19

Spoon the batter into prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.

Step 21

Bake for 10 minutes; doughnuts are done with a toothpick inserted in the middle comes out clean. Remove from the oven, and let them cool in pan on a wire rack for about 5 minutes before removing.

Step 23

To dip in cinnamon and sugar, melt the butter and set aside in a bowl at least as wide as the doughnuts.

Step 25

Combine the sugar and cinnamon in a separate bowl.

Step 26

Remove each doughnut from the pan, dip both sides of the doughnuts in the melted butter, then sprinkle cinnamon-sugar mixture on both sides. Return to finish cooling on a wire rack, or serve warm.

Step 28

To serve with lemon glaze, whisk together lemon juice, confectioner’s sugar and zest, if using. If the glaze is too thin, whisk in more confectioner’s sugar by the teaspoon; if it’s too thick, whisk in more lemon juice or milk of choice, ½ teaspoon at at time.

Step 30

Transfer glaze to a small bowl at least as wide as the doughnuts. Dredge each doughnut through the glaze in the bowl or drizzle on top; make additional glaze if needed.