Blueberry Lemon Baked Donuts
If you don’t love doughnuts…I don’t know if we can be still be friends. I mean come on they are so delicious! Glazed, filled, fruity, decadent, chocolatey, creamy, sprinkled, dipped, plain, fluffy, thick, stuffed, savory, sweet, salty, sweet & salty…you name it…you can doughnut it! There is one thing however that I can’t stand about most doughnuts…they’re fried! nope not a fan of the fried food anything! Hallelujah for the creation of air frying which has brought “fried” chicken and '“fried” French fries back into my life…but not those doughnuts. I like my my doughnuts light and fluffy…not thick. I’ll do thick and dense on a crawler…but not on the good old fashioned doughnut. Every recipe I have tried for baked doughnuts…thick…thick… dang thicky thick thick! Until now! I swear you are going to absolutely love this recipe so much…but you have to follow the original ingredient list to get the true moist fluffy light doughnuts. I am going to share some swaps, alternatives, and some ways to add nutrition. Those changes will all still make for some delicious doughnuts, but the texture will be a little different. Okay…get out that mixer, throw on a super cute apron…because it’s fun to bake while cute, and let’s get…blueberry lemon doughnut making!
**(Click on photo below to watch full baking video)
Before we get moving on these amazing baked doughnuts, you’ll need to pull together the ingredients. I am going to give you what you’ll need for the doughnut batter now and later I’ll give you the ingredient list for the lemon glaze.
Swaps:
I use a GF flour, you can also use any all purpose flour. Want to add some protein? In this recipe you can swap you to 2/3c flour for 2/3c protein powder. I have found soy works best, followed by rice and whey protein powders.
Butter milk and whole milk (I also use lactose free) give the fluffy to these doughnuts, but you can substitute for a different texture. 2%, skim, and nut milk alternatives can all be used as a 1 to 1 swap!
You’ve got all your ingredients gathered…mixer, measuring cups and spoons, bowls, and donut pan…check! Let’s get go!
Making the donuts:
Begin by preheating your oven to 350°F and prepping your donut pan. Spray each of the cavities in your donut pan with non-stick cooking spray; so it it coated well, but not pooling in the bottom. Set aside.
Using a stand mixer, slowly mix in one at a time, sugar, egg, butter, lemon juice, lemon zest, and vanilla until fully combined.
At a slow-med speed, whisk in first the baking powder, and salt. then slowly add the flour 1/2c at a time. (If mixing by hand, mix wet ingredients separately in their own bowl, and then add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
Gently fold the blueberries into the batter. (if using stand mixer, fold blueberries in by hand).
Pipe or spoon the batter into the cavities of the prepared donut pan (do not overfill.
Bake at 350°F for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
Remove donuts from the oven and place on cooling rack. Allow to cool for 10-15 minutes before glazing.
Oh My Goodness…yuuummm!!! Those donuts are filling the kitchen with sweet smells of sunny days and warm weather! Now as they cool you can make the tasty lemon glaze to lightly drizzle over, dunk your donut in, completely coat, or or layer thick on top. Swaps: You can use lemon juice, milk, dairy-free milk, or a combination of both. for a stronger lemon flavor and a more translucent glaze, use just lemon juice. For less lemon flavor and more of a milky icing color, use all milk or milk substitute. And for a nice middle ground lemon flavor with an opaque glaze use 50/50 lemon juice and milk. (this mix will appear to be curdling as you begin mixing, but will begin to blend smoothly and taste amazing).
Making the glaze:
In a shallow medium sized mixing bowl, whisk together the powdered sugar and lemon juice (and/or milk) until well combined and smooth. Add more lemon juice to thin out the glaze if needed. Or add more powdered sugar to thicken the glaze as needed.
Place a piece of parchment or foil under the cooling rack with the donuts to catch any glaze that drips over. Dip each donut into the glaze and place onto the wire rack. Allow the glaze to harden for a few minutes. If a thicker glaze is desired, simply dip again after the first layer is set. Repeat as desired. Finally serve, and enjoy!
** (If not all donuts are being eaten within the first 1-2 days. I recommend waiting to glaze until eating. this will keep the donuts from soaking up the glaze and getting too moist and heavy).
I hope you enjoy this recipe as much as my family does! Let me tell you…they were happy I made this video simply for the sake of them getting the donut! Enjoy and make sure to subscribe to my blog; so you don’t miss any future recipes! Have fun baking!