Lemon Blueberry Baked Doughnuts #SundaySupper

I follow a lot of blogs. There is so much amazing inspiration out there. I love combing through blogs and pinning the inspiration on my must try list. That list is ever growing and I do wonder if I will ever get to all of them. But every once in a while I see a recipe that makes me stop and make it right away. That is what happened when I say Wendy’s recipe. I got so excited I sent hubby to the store right away and whipped up a batch that night. These doughnuts are incredible, so moist and full of blueberry flavour. I decided that I wanted to use less sugar since I knew the yogurt had plenty. The result was a doughnut that wasn’t over-sweet paired perfectly with the very sweet icing. If you do prefer your doughnuts to be sweeter double the sugar.

And since they are baked that means they are healthier, right? I will at least tell myself that since I ate a few too many already.

Lemon Blueberry Baked Doughnuts

250g (2 c.) flour
100g (1/2 c.) sugar
1 tsp baking powder
1 tsp salt
340g (1 1/4 c.) blueberry greek yogurt
2 eggs
2 tsp oil
1 tsp lemon juice
zest from one lemon
1 tsp vanilla
75g (1/2 c.) blueberries
125g (1 c.) icing sugar
1 Tbsp lemon juice
handful of blueberries
Adapted from Wendy Weekend Gourmet


Preheat oven to 190 C (375 F), and spray the doughnut pan with cooking spray.
Combine flour, sugar, baking powder and the salt.

In a separate bowl combine yogurt, eggs, oil, lemon juice, zest and vanilla.

Combine the yogurt mixture with the flour and mix well.

Carefully fold in the blueberries, being careful not to break up the berries.

Spoon the batter into the doughnut pan about 3/4 full and bake for 15 minutes, until golden brown on top.

To make the glaze crush a handful of blueberries with the tablespoon of lemon juice. Beat in the icing sugar until you reach the desired consistency. You might need more or less icing sugar depending on how thick you want it.

Let the doughnuts cool in the pan for 5 minutes before removing them. Spoon the glaze over the warm doughnuts and then let them cool completely before serving so the icing sets.

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Lemon Blueberry Baked Doughnuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
Ingredients
  • 250g (2 c.) flour
  • 100g (1/2 c.) sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 170g (3/4 c.) blueberry greek yogurt
  • 2 eggs
  • 2 tsp oil
  • 1 tsp lemon juice
  • zest from one lemon
  • 1 tsp vanilla
  • 75g (1/2 c.) blueberries
  • 125g (1 c.) icing sugar
  • 1 Tbsp lemon juice
  • handful of blueberries
Instructions
  1. Preheat oven to 190 C (375 F), and spray the doughnut pan with cooking spray.
  2. Combine flour, sugar, baking powder and the salt.
  3. In a separate bowl combine yogurt, eggs, oil, lemon juice, zest and vanilla.
  4. Combine the yogurt mixture with the flour and mix well.
  5. Carefully fold in the blueberries, being careful not to break up the berries.
  6. Spoon the batter into the doughnut pan about ¾ full and bake for 15 minutes, until golden brown on top.
  7. To make the glaze crush a handful of blueberries with the tablespoon of lemon juice. Beat in the icing sugar until you reach the desired consistency. You might need more or less icing sugar depending on how thick you want it.
  8. Let the doughnuts cool in the pan for 5 minutes before removing them. Spoon the glaze over the warm doughnuts and then let them cool completely before serving so the icing sets.

27 thoughts on “Lemon Blueberry Baked Doughnuts #SundaySupper

  1. Love this flavor combo and that you lightened it up with greek yogurt. We have a doughnut machine which I never use but think I need to pull it out for this recipe.

  2. Glad to see you are still making good use of that doughnut maker, Laura! I love your combination of lemon and blueberry. Just beautiful!

  3. These look so good !! My kids would love these. Love the addition of Greek yogurt & all the other good stuff. Who says donuts can’t be healthy ?:)

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