Vibrant summery lemon and blueberry baked donuts. Delicious indulgence without all that guilt of a typical donut. Prepped+baked in 13 minutes and eaten in 13 seconds!
So summer is finally enroute! Not gonna lie the few glimpses of hot weather we have seen here in London, is definitely getting me in the mood for summery recipes. These lemon and blueberry baked donuts are giving me super summery vibes. If you know me, you know I LOVE
But health wise, it’s just not realistic to have a fried donut everyday..so baked donuts are winning me over right now.
- Way less faffing around in the kitchen.
- Way less oil.
- ZERO FRYING.
These babies took 13 mins to make in total. PREP AND BAKING time. I know, you could totally make these for a cheeky breakfast OR as your mid morning snack. How would these look at you desk at 10 am with that oh so typical mid morning slump? Good right..
Lemon and Blueberry Baked Donuts
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda or 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup honey
- 1/4 cup Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil or coconut oil or butter
- Zest 1 lemon
- 2 tablspoons lemon juice
- 1/2 cup blueberries fresh or frozen
In a bowl, add the dry ingredients, mix and set aside.
In another bowl mix together the wet ingredients.
Gently mix the dry ingredients into the wet. Lastly gently fold in the blueberries.
Pour the batter into a pipping bag and cut the whole quite large so the blueberry pieces can come out. Pipe the batter into the donut moulds using a single round circle motion to create a smooth looking donuts once baked.
Bake for 8 mins. Once baked, let the donuts cool for 10 mins before turning the donuts out of the mould, The blueberries around the edges of the donut are hot!
*NOTE* Eat as they are or top with white chocolate drizzle.
100 grams melted white chocolate + half zest of a lemon. Mix and drizzle!