This recipe makes ~8 donuts. They are fluffy, cake like donuts.

Ingredients:

• 95g AP flour
• 1/2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk
• 1/4 cup granulated sugar
• 2 tbsp brown sugar
• 50g sourdough discard
• 2 tbsp unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup freeze dried blueberries, lightly crushed (plus extra for topping)

Glaze ingredients:

• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2-3 tbsp fresh lemon juice

Preheat your oven to 350F and grease a donut pan.

In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. In a large bowl, mix together your sourdough discard, milk, sugars, butter, egg, and vanilla extract until combined.

Add your wet ingredients to your dry ingredients. and mix together until mostly combined. Be careful not to overmix.

Add your freeze dried blueberries and fold in.

Transfer the batter to a piping bag or a zip bag with the corner snipped. Fill each donut well until it is about 2/3 full. Tap the pan gently on your counter to release any large air bubbles.

Bake for 8-11 minutes, or until donuts are puffed and edges are just starting to brown. Let cool in the pan for a few minutes. Then go around the edge with a butter knife or rubber spatula to loosen and transfer to a cooling rack, puffy side up.

While they are cooling, make your glaze. Add your powdered sugar, vanilla, and 2 tbsp of lemon juice to a bowl and whisk together until smooth and runny. Add additional lemon juice 1 tsp at a time until consistency is thin enough that it could be poured/drizzled.

Dip your donuts puffy side down into the glaze to coat the tops. Then return to the cooling rack. Top with additional crushed freeze dried blueberries and/or lemon zest while the glaze is still wet. Let them remain on the cooling rack until the glaze has set.