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1
Preheat your oven to 425u00b0F.
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2
For the blueberry jam, in a small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
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3
For the doughnuts, in a large bowl, whisk together flour, sugar, baking powder, and salt. Beat in Greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
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4
Spray doughnut pan with nonstick spray, filling each cavity with 1/4 to 1/3 cup doughnut batter. Dollop 2 to 3 teaspoons of blueberry jam on top of the doughnut batter in each doughnut pan cavity. Using a knife, swirl the jam into the doughnut batter. Bakefor 9 minutes, or until light golden brown.
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5
Allow doughnuts to cool on wire rack.
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6
For the glaze:
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7
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar (see note) until sugar is dissolved and mixture is runny. Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.
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8
Note: If you don't have a vanilla bean, substitute vanilla bean caviar with 1/2 teaspoon of vanilla extract.
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9
Adapted from Wilton Doughnut Recipe.
