U-Pick Blueberry Farms in Northeast Florida
Head to a farm near you to get your fill of fresh blueberries and don't forget to pick extra for the freezer!
Easy
20 MIN
Time to bake the doughnuts, and turn them into a new twist on a classic summertime treat. Makes 6-12 Sandwiches, depending on doughnut pan size
Ingredients
SERVINGS: 6-12 Serving(s)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar, divided
- 1 cup blueberries
- 1/4 cup water
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of one one lemon
- 2 to 3 cups vanilla ice cream
- Additional lemon zest or sprinkles, optional
Instructions
Preheat oven to 350°. Grease doughnut pan and set aside.
In a large mixing bowl whisk dry ingredients with 1/2 cup sugar. Purée blueberries and water with hand mixer or blender. In a medium bowl, mix together butter, egg, heavy cream, vanilla extract, lemon juice and blueberries. Fold wet ingredients into dry until combined, then add zest of 1 lemon (reserving some for garnishing).
Spoon batter into doughnut pan. Bake for 10 to 15 minutes or until a toothpick comes out clean. Carefully remove the doughnuts from the pan, toss them in the remaining 1/4 cup sugar and place on a baking rack to cool.
Once completely cooled, place a heaping scoop of vanilla ice cream between two doughnuts and press together lightly. Repeat with remaining doughnuts. If desired, roll the sides of each ice cream sandwich in a little fresh lemon zest or sprinkles. Securely wrap with aluminum foil, wax paper or beeswax wrap and place in the freezer for at least 2 hours before serving.
Visit Local Farms
