Baked Blueberry Donuts

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Baked blueberry donuts

Cooking spray, to grease the donut pan

1 cup all-purpose flour, plus 1 tbsp for tossing the blueberries

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon of salt

⅓ cup vanilla almond milk

1 large egg

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

1 tablespoon lemon zest

⅔ cup frozen blueberries or fresh blueberries

Lemon glaze

1 cup icing sugar

2 tablespoons lemon juice

1 tablespoon lemon zest


Baked blueberry donuts

Preheat the oven to 425 degrees Fahrenheit. Spray a 6-piece donut pan liberally with cooking spray and set aside.

In a large bowl, combine flour, sugar, baking powder and salt. Put aside.

In a small bowl, whisk together almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients (flour mixture). Whisk to combine.

In a bowl, mix the blueberries with 1 tablespoon of flour. Gently fold the berries into the wet batter. The mixture will be thick.

Spoon the batter into the prepared donut pan. You can pour the mixture or pour it with a spoon.

Bake for 12 to 13 minutes or until a wooden toothpick or cake tester inserted into the donuts comes out clean. Allow donuts to cool in pan for about 10 minutes before carefully removing and cooling completely on a cooling rack before frosting.

Lemon glaze

Combine all ingredients in a bowl and whisk until smooth.

Note: I like to add 1.5 tbsp lemon juice first and see how I like the consistency. The more liquid you add, the thinner your icing will be and vice versa. If you made your icing too thin, you can always add a little more icing sugar to thicken it.

Glaze the donuts

Dip the cooled donuts in the lemon glaze and place them on a cooling rack to set for a few minutes or enjoy immediately. To be enjoyed freshly prepared.

Enjoy !!


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