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
These blueberry doughnuts are SO good, and gluten-free! The lemon glaze adds the perfect flavor.
- 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
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- Mix the first fix ingredients together in a large mixing bowl.
- Whisk together dry ingredients and add to the first bowl.
- Mix until ingredients are well incorporated.
- Gently fold in blueberries.
- Pour batter into pastry bag, or zip-top bag (cut corner open to let batter out.)
- Pour batter into doughnut baker, close lid and bake for five minutes.
- Grease doughnut pan.
- Squeeze batter to fill each mold to about 3/4 full.
- Bake 12-15 minutes.
- Remove from pan.
- Mix Glaze ingredients together in a small bowl.
- Dip the top of each doughnut into glaze.
- Turn doughnuts right-side-up and set aside to dry a bit.
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