Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Sift the flour and baking powder into a bowl, cut the butter into tiny pieces and drop them into the bowl. Rub the butter into the flour until all the lumps disappear, then stir in the sugar and salt. Whisk the buttermilk, vanilla and egg in a jug and pour the mixture into the flour. Stir everything together quickly with a balloon whisk but don’t worry about making a smooth batter, a few lumps are fine.
Fill each ring half full, push 5 blueberries into each, spacing them apart, and bake the doughnuts for 10-12 minutes. Cool for a minute then carefully tip them out and repeat with more mixture. Cool completely.
To make the glaze, put the icing sugar into a bowl and add enough lemon juice to make a smooth glaze that will just stay on the surface of the doughnuts. Spoon the glaze over the doughnuts.