Sunday, September 27, 2015

Baked Blueberry Lemon Donuts

Jenna also took these to her breakfast last weekend. They were very good. We did find that next time we will cut back on the lemon juice in the glaze. We just added more powdered sugar.

Baked Blueberry Lemon Donuts

1 1/2 C + 1 Tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp sea salt
1 C fat free vanilla greek yogurt
1 C sugar
2 large eggs, 2 egg whites
1 tsp grated lemon zest (approx 1 lemon)
1 Tbsp fresh lemon juice
1/2 tsp pure vanilla extract
2 Tbsp canola oil
1 1/2 cups blueberries, fresh or frozen
Lemon Glaze:
1 C confectioners’ sugar, sifted
2 to 3 Tbsp fresh lemon juice

Preheat the oven to 350 degrees.

Coat donut pan or muffin tin well with cooking spray. We used 2 large donut pans and 2 mini
Reapply cooking spray between each batch, if needed.

In a large bowl, sift together flour, baking powder and salt; set aside.

In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest,1 T lemon juice, vanilla, and oil.

Make a well in the center of dry ingredients.  Add wet ingredients into the well.  Mix to 80 % incorporated.

In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

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 2/3rd’s the way full.

Bake 10-12 minutes or until springs back with a light touch.(do not want to brown)
Rest 2 minutes in pan, invert to remove, cool on cooling rack.

Lemon 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.  Add up to another tablespoon of lemon juice if the mixture is too stiff.

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.


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