1. Preheat oven to 350ºF.
2. In a large bowl, whisk the flour, baking powder, and baking soda, together.
3. In another bowl, beat the eggs.
4. In a stand mixer cream the butter with the sugar. Add the eggs, sour cream, butter and lemon zest. Gradually add in the the dry ingredients.
5. Pour the batter into a piping bag. Alternatively you could use a gallon sized ziploc bag and cut off a corner. Squeeze the batter into the donut mold. Put in the oven and cook for 15-20 minutes.
6. When the donuts are ready, let them cool for a few minutes. Flip the pan and give it a good whack to get the donuts out and let them cool on a wire rack. Repeat until you are out of batter. The recipe should only make 2 batches.

For The Glaze

1. Combine, blueberries, basil, and bourbon in a blender and puree until smooth.
2. Add the sugar and stir until smooth.
3. Pour the mixture into a saucepan and bring to a boil.
4. Turn down to a simmer and cook down until reduced by half. About 10 minutes. Let cool.

To Glaze

1. Dip Donuts halfway into the glaze and twist. Top with candied fennel seeds and smashed cacao nibs.