1/4cuplemon juicemore depending on desired consistency
pinchfine salt
1 teaspoonfresh lemon zest
Instructions
Preheat your oven to 350˚F, 180 C
Spray the doughnut baking tins with cooking spray or wipe with a paper towel dabbed in vegetable oil.
In a medium sized bowl cream the butter, sugar, salt, and vanilla until light and fluffy. You can do this in a mixer or by hand as it's a small enough amount.
Add the eggs and buttermilk to the creamed butter and sugar and either whisk or cream by hand until it's all smooth and light.
In another bowl, mix together flour, baking soda, and baking powder.
Add the flour mixture to the buttermilk in stages, making sure that at every stage the flour is incorporated before you add the next bit of the flour.
Gently fold in the blueberries.
Using a piping bag (or small spoon) pipe the cake doughnut batter to the tins, making sure you don't overfil them. This means not going over about two-thirds full.
Bake for 10-15 depending on what size of doughnut's baking pan/tin you have. When done, the doughnuts should feel springy when you gently press them down and start to come away from the baking tin. Double check with a wonden skewer - if it comes out clean and dry, your doughnuts are done.
Leave the doughnuts to cool down a bit in the baking pan and when only warm to touch, gently take them out and leave to cool down on a cooling rack completely.
To prepare the lemon icing glaze, mix together the icing (confectioners) sugar, lemon juice, tiny pinch of salt and freshly grated lemon zest. Add more lemon juice to achieve a thick pouring consistency.
Add the glaze by either dipping the doughnuts upside down in a lemon glaze or carefully pour over the glaze. Leave to dry the sugar glaze before packaging or serving.