Wild Blueberry Lemon Baked Donuts

Our favourite chef is back again with another scrumptious recipe. If you’re feeling a like a sweet treat, Chef Dany Duguay has prepared a healthier twist on everyone’s favourite pastry. These donuts are packed with blueberry flavour and use yogurt to make them extra moist. Don’t have a donut pan? No problem, these make great muffins too!

The donut recipe only has 1/3 cup of added sugar, so you can feel good about these delicious treats.

Ingredients: 

For donuts: 

• 2 cups all purpose flour (gluten free would work here too) 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/4 tsp salt 
• 1/3 cup white sugar 
• 1/2 cup butter or coconut oil, melted 
• 2 eggs 
• 1/2 cup plain Greek yogurt 
• 1 tsp vanilla 
• 1/2 cup Superfruit Pureee 
• Zest of 1/2 lemon 
• Juice of 1/2 lemon
• 1/4 cup fresh or frozen blueberries 

For glaze: 

• Remainder of Superfruit Purée bottle 
• 2-3 cups powdered icing sugar 
• Juice of 1/2 lemon 
• Pinch of salt 

Instructions

DONUTS

Preheat oven to 325’f.

In a large bowl combine flour, baking powder and soda and salt, whisk to combine. In a separate large bowl, combine sugar, butter, eggs, yogurt, vanilla, puree, lemon zest and juice, stir to combine. Add wet ingredients to try ingredients and fold together until almost combined. Add blueberries and fold in until all ingredients are just combined.

HEAVILY grease your donut pan. Scoop donut batter into a ziplock bag and cut off corner. Divide batter evenly amongst 12 donuts (about 2/3rd full). Bake for 12-15 minutes until donut springs back to touch and toothpick inserted in centre comes out clean.

Allow to cool in pan 2 minutes them transfer to wire rack to cool completely. Meanwhile make your glaze, (recipe below).  Note: if making muffins, use liners and increase baking time by approx 10 minutes. 

GLAZE

Combine all ingredients starting with 2 cups powdered sugar. Add more (if needed) 1/4 cup at a time until forms a thick glaze that coats back of spoon. Place donut in glaze and plush gently so glaze fills the donuts hole, flip and repeat, remove and place back on wire rack with a lined tray underneath, to allow excess to drip off. Garnish with lemon zest. Allow glaze to harden if desired. Consume within 24 hours of baking. Enjoy!