Gluten-free Blueberry Baked Donuts With Lemon Glaze

I told you all a few weeks ago that you may never hear the end of my new baked donut obsession, right?

I may not have time to make every variety of doughnuts that comes to mind, but I’ll find time to make a lot of them because it’s just too easy!

I’ve had a doughnut baking pan for months and never got around to using it, but a few weeks ago, Gabriel’s cousin gifted him with an electric doughnut iron, and naturally, I just couldn’t wait to put it to good use. It’s so cool to be able to bake a batch of doughnuts a). without waiting for the oven to heat up, and b). that only take about 5 minutes to cook.

That’s five minutes to yumminess!

In this case, the yumminess includes lot of juicy blueberries, and is topped with sweet-tart lemon glaze. THAT is good stuff!

My only complaint was that with the first batch, where I used wild blueberries, because they’re so little (and I was making mini doughnuts, so it made sense), and the berries were pretty tasteless.

Are all wild blueberries tasteless, or did I just get a crummy batch?

I don’t know, but regular big blueberries from the Aldi freezer isle are sweet, and juicy, and just perfect. Yum!

I told you – I have an obsession.

Gluten-Free Blueberry Baked Doughnuts with Lemon Glaze

Gluten-free Blueberry Baked Doughnuts With Lemon Glaze

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These blueberry doughnuts are SO good, and gluten-free! The lemon glaze adds the perfect flavor.

• Author: Elise

Ingredients

Scale 1x2x3x

• 1 cup plain yogurt
• 1/2 cup of sugar (I use evaporated cane juice)
• 1/4 light olive oil (or melted coconut oil)
• 3 eggs, lightly beaten
• 1 teaspoon vanilla
• 2 cups gluten-free flour mix
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum (omit if your flour mix contains gum)
• 1 cup bluberries
• Glaze:
• 1 cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon water

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Instructions

1. Mix the first fix ingredients together in a large mixing bowl.
2. Whisk together dry ingredients and add to the first bowl.
3. Mix until ingredients are well incorporated.
4. Gently fold in blueberries.
5. Pour batter into pastry bag, or zip-top bag (cut corner open to let batter out.)
6. Pour batter into doughnut baker, close lid and bake for five minutes.
7. OR:
8. Grease doughnut pan.
9. Squeeze batter to fill each mold to about 3/4 full.
10. Bake 12-15 minutes.
11. Remove from pan.
12. Mix Glaze ingredients together in a small bowl.
13. Dip the top of each doughnut into glaze.
14. Turn doughnuts right-side-up and set aside to dry a bit.
15. Enjoy!

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