Lemon Blueberry Donut Holes
These Lemon Blueberry Cottage Cheese Donut Holes are soft, fluffy, and bursting with fresh lemon flavour and juicy blueberries. Finished with a bright lemon glaze and a dusting of powdered sugar, they're everything you love about bakery-style doughnuts without the yeast or deep frying. Perfect for breakfast, brunch, or an afternoon treat.
Equipment
- Blender
- Mixing bowl
- Measuring cups and spoons
- Microplane or zester
- Air fryer
- Small whisk
- Small bowl
Ingredients
Donut Holes
- 1 cup blended cottage cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- Zest of 1 lemon
- ½ cup fresh blueberries
Lemon Glaze
- 1 cup icing sugar
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
For Finishing
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine the blended cottage cheese, flour, baking powder, and lemon zest until a soft dough forms.
- Gently fold in the blueberries, being careful not to overmix.
- Lightly wet your hands to prevent sticking, then roll the dough into approximately 16 equal-sized balls.
- Lightly grease your air fryer basket with cooking spray.
- Arrange the donut holes in a single layer, leaving space between each. Cook in batches if necessary.
- Air fry at 350°F (175°C) for 8 to 9 minutes, or until lightly golden and cooked through.
- While the donut holes cook, whisk together the icing sugar, lemon juice, and vanilla until smooth. If needed, add a little more lemon juice to reach your desired consistency.
- While the donut holes are still slightly warm, dip each one into the lemon glaze.
- Allow the glaze to set for a few minutes, then dust lightly with powdered sugar before serving.