This is a sponsored post written by me on behalf of Bob’s Red Mill. All opinions, the recipe and finger-licking are all my own.
It’s almost blueberry season here in NC.
I am (almost) ashamed at how many blueberries I consume each year. I can’t get enough of them. Me and the babies go to a local blueberry farm and we pick and eat and pick and eat and pick some more. Then, I spend the next few days freezing fresh berries, making jams and breads and anything I can with this little blue fruit. We are blueberry fiends. Combine that with doughnuts and a lemon glaze, and its like Holy Cow are you kidding me? 😀
Baked Blueberry Doughnuts with Lemon Glaze
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About a year ago, someone told me about the products from Bob’s Red Mill when I was asking around about a good organic flour. My first purchase was Bob’s Red Mill Gluten Free Flour and I loved it. You honestly cannot tell any difference in the gluten free version at all. I love to keep the Organic All-Purpose Flour around for my general baking needs and also for cooking when I need a thickener or bread coating. Now, Bob’s Red Mill products are staples in my pantry.
During one of my recent yard sale forays, I purchased a never used doughnut baking pan. Never used! It still had the sticky tag on it. For $3!!!! Yippee. Unfortunately, that $3 is what started me on my love affair with making baked doughnuts. Yes, they are still fattening, but the fact they are “baked” makes them sound a but more healthy, right? 😀
So what happens when you combine fresh, local luscious blueberries with a baked cake-like doughnut and drizzle a lemony glaze all over? HEAVEN, people. You get a taste of sheer heaven. You have GOT to try these.
I don’t know what it is about the combination of blueberries and lemon. It’s as if Mother Nature said “I hereby declare your two flavors will meld together in a mouthful of scrumminess.” I love anything blueberry-lemon. This recipe calls for both fresh squeezed juice as well as lemon zest. You can also use frozen berries if you have them on hand versus fresh ones.
I started with a base of Bob’s Red Mill Organic flour. Win-win.
The baking process means a healthier version of a traditional deep fried doughnut. You would think baking them would make them heavy and dense, but they are not at all. And best of all, there is no messy frying clean-up afterwards. The recipe is really basic… and once you’re done, you get these beautiful blueberry filled doughnuts.
But, you can’t stop there. Oh, no, no, no, my doughnut connoisseurs. If you’re gonna indulge and break the ole’ diet, then you might as well go ALL. THE. WAY. —-> Glaze them babies!
Perfect! Lemony sweetness just running down the sides. It gives a whole new meaning to “finger lickin’ good.” Is your mouth watering yet? ‘Cause mine are just writing this post. The babies were here all day, so needless to say I think they managed to save maybe two doughnuts for grandpa. (maybe!)
Here is my printable recipe for Baked Blueberry Doughnuts with Lemon Glaze
- Doughnut Baking Pan
- Large Ziplock Baggie
- 1½ Cup All-Purpose Flour
- 1 Tablespoon All-Purpose Flour, set aside
- 2 tsp baking powder
- ½ tsp salt
- 1 Cup Vanilla greek yogurt
- 1 Cup sugar
- 2 large eggs + 2 egg whites
- 1 tsp grated lemon zest (approx 1 lemon)
- 1 Tbsp fresh lemon juice
- ½ tsp pure vanilla extract
- 2 Tbsp vegetable oil
- 1½ cups blueberries, fresh or frozen
- 1 Cup confectioner sugar, sifted
- 2 to 3 Tbsp fresh lemon juice
- Preheat the oven to 350 degrees.
- Use a baking spray to coat the doughnut pan. (reapply between batches)
- In a large bowl, sift together dry ingredients - flour, baking powder and salt - and set aside.
- In a medium bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and oil.
- Create a "well" in the center of the dry ingredients.
- Add wet ingredients into the well.
- Mix to 80 % incorporated.
- In a separate small bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. The floured blueberries will prevent them from completely sinking to the bottom during the cooking process.
- You will need a large ziplock batter or piping bag to load the batter into the doughnut pan. Scoop batter into a large ziplock freezer bag, zip closed, and snip end of one corner big enough for the blueberries to move thru with the batter.
- Fill each donut or muffin mold ⅔rd full.
- Bake 10-12 minutes or until springs back with a light touch.
- *(you do not want to brown)
- Rest 2 minutes in pan, invert on a cooling rack. Allow to cool before you glaze.
- In a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice.
- The mixture should be thick but pourable.
- If the mixture is too thick, simply add some more lemon juice or a touch of milk.
- Drizzle glaze over the top of each donut and let it drip down the sides.
- Let the lemon glaze harden, about 15 minutes, before serving.
Okay can we talk about Bob’s Red Mill just a sec, cause you guys!!!! I really HEART this product.
I feel so much better knowing I am using an Organic Unbleached Flour which has been freshly milled from Organic hard red wheat. I have done some research, and its imperative that both the bran and the germ, leaving the endosperm that is made into white flour. Best of all, it is not enriched with any additives. I feel that if Bob’s Red Mill is good enough for professional bakers, it;s good enough for this home baker, too.
I will warn you. If you make these, you need to make several batches. And have some nice, cold milk on hand, too. 🙂 Thanks for letting me share this doughnut recipe with you. I would love to hear your thoughts and know if you will make these.
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This is a sponsored post written by me on behalf of Bob’s Red Mill.