Gluten-Free Lemon Blueberry Sour Cream {baked} Doughnuts
INGREDIENTS
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2 large eggs
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3/4 cup granulated sugar (I used Morena non-GMO sugar from Zulka)
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1 cup sour cream
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Zest of 1 lemon
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2 Tablespoons lemon juice
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2 Tablespoons melted butter
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1 Tablespoon oil
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1 teaspoon vanilla extract
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1 1/2 cups gluten free flour (I used Trader Joe's)
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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pinch of salt
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1 cup wild blueberries or huckleberries (fresh or frozen, rinsed and dried)
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Buttery Lemon Glaze (recipe below):
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2 tablespoons butter
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1/4 cup lemon juice
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2 1/2 cups powdered sugar, plus more for dusting
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