Lemon-Glazed Blueberry Doughnuts

Ingredients
3 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 cup sour cream
1 1/2 cups blueberries
Canola oil for frying (whole bottle)
3 cups powdered sugar
2 tsp lemon zest
3 tablespoons lemon juice
Milk

Directions
1. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
2. In a large bowl, beat butter granulated sugar with an electric mixer about 2 minutes or until well-blended, scraping with a spatula as needed. Beat in eggs, one at a time. Beat in sour cream.  Beat in about 2 1/2 cups of the flour mixture, 1/2 cup at a time. Stir in blueberries. Stir in remaining flour mixture, 1/2 cup at a time, until a soft, slightly sticky dough forms. Transfer dough to a greased bowl. Cover and chill 1 to 2 hours.
3. To fry doughnuts: Heat 3 inches of oil in a large, heavy bot to 365 F. Roll dough out on a lightly floured surface to about 3/4 inch thick. Using 2 1/2-inch and 1-inch round biscuit cutters or a doughnut cutter, cut out doughnuts and holes. Fry doughnuts and holes in batches for 2 to 3 minutes or until golden brown, turning once. Transfer to a cooling rack set over a baking sheet.

4. In a medium bowl stir together powdered sugar, lemon zest, and lemon juice. Stir in enough milk, a teaspoon at a time, to make a glaze. Spoon glaze over doughnuts and holes, allowing excess to drip off. Let stand until set. Makes about 20 doughnuts and holes.

This recipe is from the Publix FamilyStyle magazine, just in time for National Doughnut Day on June 5.