(UPDATE) Hi! We are re-posting this recipe because after National Doughtnut Day, it is all that we can think about. These are one of our favorite doughnut recipes on the site right now. The frosting is very light and sinks into the doughnut making them extra moist (yea, I said moist). They are super super gooey and the best part of these doughnuts is that it’s not like a crazy sugary treat, it’s just the right amount of indulgence. :)
Hi! I’ve been really into blueberries lately. I have them almost every morning stirred into my Greek yogurt/flaxseed/honey mix or sometimes I’ll puree a little bit and add it into my fresh grapefruit juice as an extra sweet topper. It’s really tasty and along with my 5 gallons of coffee, blueberries help me to stay sane during a busy week.
Being pretty doughnut obsessed I went for it….in the morning. Sorry, I wasn’t about to wait 2 hours at night for a box of doughnuts that could end up being really overrated. Anyway, I’m super glad I went in the morning. I still had a fresh box of blueberry doughnuts and only waited for 10 minutes while they were finishing them up in the back. The results?? Awesome flavored doughnuts!….swimming in a pile of grease. :/ The tons of grease soaked into the doughnuts really ruined what could’ve been a killer experience. Naturally I did what I usually do when I try something new, I thought to myself, “Hm, how can I make this at home…and how can I make it better?”
So today we have a baked version of the doughnuts I tried a couple months ago. Since it was mainly the grease that bummed me out I decided to do a baked version to avoid that issue all together. In addition to baking them I swapped all the butter, shortening, oil out for greek yogurt and applesauce, so we’re totally going healthy-ish with these guys! Also, if you make these you’ll notice the batter is oober thick (that why I recommend piping them)…that’s a good thing, the batter should be nice and thick because you want a dense, cake-doughnut-like result. You can even go 50/50 all purpose to whole wheat flour if you want and you’ll get a doughnut with more of a “bite” but that’s it. Still super good. The glaze on this is also different than what you’d expect. It’s a light glaze that will stay sticky and wet, if you want a glaze that will eventually dry onto the doughnut then you can scale back on the blueberries and o.j. and double the powdered sugar.
Baking with fruits and veggies are a lot of fun and it’s something I LOVE to do. So, if you’re not interested in these doughnuts, we have a number of fruit/veggie baked good options for you: Apple Thyme Cake, Strawberry Shortbread Cookies, Sweet Potato Spudnuts, Sweet Potato and Rosemary Biscuits, Strawberry & Rosemary Tarte Tatin, Blueberry Yogurt Cookies, Cherry Hand Pies, Mini Blueberry Galettes, and Strawberries and Cream. Enjoy! xx, Jenny
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Baked Blueberry Doughnuts
INGREDIENTS
- 1 ½ cups all purpose flour
- ½ cup plus 2 tablespoons superfine sugar granulated is fine
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup nonfat Greek yogurt or 3/4 cup of plain yogurt
- 3 tablespoons milk
- 3 tablespoons all natural apple sauce
- ½ teaspoon vanilla extract
- zest of 1 orange
- 1 ¼ cups fresh blueberries
glaze
- ¾ cup fresh blueberries
- juice of 1/2 orange
- 2 cups powdered sugar, sifted
INSTRUCTIONS
- Preheat oven to 350°.
- In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Whisk together to remove any lumps and set aside.
- In another mixing bowl combine the remaining ingredients except for the blueberries and whisk together.
- Stir the wet mixture into the dry mixture and stir together. Gently fold in the blueberries until just combined (batter should be thick).
- Scoop mixture into a piping bag or a re-closeable plastic bag and snip the tip. Pipe mixture into prepared doughnut molds and bake for 22-25 minutes or until slightly darker than golden brown on top and doughnuts have begun to brown on the bottoms.
- Remove from oven and allow doughnuts to sit for 5 minutes. Remove from molds and place onto a cooling rack.
- For the glaze: Place blueberries into a food processor and puree until smooth. Add the orange juice and powdered sugar, ½ cup at a time) until fully incorporated and no lumps remain. (the glaze should be very thin).
- To assemble: Fully dip each doughnut into the glaze and shake to remove any excess. Allow glazed doughnuts to sit on a cooling rack for 5-10 minutes before serving. (doughnuts should still be sticky after glazed; the glaze should stay wet).
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Hi,
Can I switch the flour for a wheat free one? Any suggestions?
Cheers :)
I made these over the weekend and they are so yummy! First batch (I have a six-hole doughnut pan) was consumed within minutes of glazing by my partner and I, so good warm (and so good cold for that matter). Already have plans to make more of these throughout the week – but will share this time!
I made these over the weekend and they are so yummy! First batch (I have a six-hole doughnut pan) was consumed within minutes of glazing by my partner and I, so good warm (and so good cold for that matter). Already have plans to make more of these throughout the week – but will share this time!
Yum! So glad you posted this today – I am inundated with blueberries & looking for a new way to serve them
I love blueberries in just about everything! This recipe will definitely be part of our Memorial Day weekend!!! Thank you!
I’ll take a bakers dozen, please! I love me some doughnuts!
Geez, these look so good, I gots to get me a donut pan and move on up to 2013!
Blueberry cake donuts are my childhood favorite! I cannot wait to try this recipe (this weekend!) – do you think coconut milk yogurt / coconut milk would be an adequate substitute for Greek yogurt / milk? (dairy allergy in the house…)
Oh stop this, you are feeding my donut craving! On the list for a brunch this weekend : )
I have been CRAVING donuts lately and these look so unbelievably good. I am literally drooling over here…
YAY an excuse to bake with my new pan ^_^. I was so inspired I went out and bought one. Could I flour coat frozen ones to use in this recipe?
/faints
Do you have a suggestion for baking without the donut molds? Could something other format work? I really want to make them this weekend but no chance of a the pans you suggest… thanks!
Do you have a mini muffin pan? you could make makeshift doughnut holes!
love the idea, will work on it and keep you posted. what about a mini loaf pan? I will let you know, thanks!!
Mini Muffin pan= SUCCESS! Thanks.
Sounds fantastic – will be trying these in the near future
Major thanx!
Do you have a substitute for the apple sauce?
I’m alergic to apples, pears and anything with a pit (i know bummer, right?)
Thanks for the beautiful recipe and photos.
You can swap it out for 1/3 cup of vegetable oil!
Holy Schmoly! Is this for real?! YUM!!
xo Lisa
Making Life’s Lemons
Those baked blueberry donuts look so good!
Oh YUM!! I’m TOTALLY trying these out this weekend!!
Baked…not fried. This is a good alternative for an otherwise very naughty treat!
82 calorie donuts?!?!?! DingDingDing – thats awesome! And they looks so perfect, I would jump over a fried donut to get to one of these.
Thankyou so much for the recipe!
They look amazing! I love making donuts at home and just curious, because we really only need about 6 at a time, I was wondering what you’d suggest for halving the recipe? (even then we’d still have more than we need) but would you use half an egg and then halve everything else? I just don’t need 2 dozen of these babies, all at once :) They are soooo pretty!
Yep, you’re totally right…although I think using just an egg white for half the recipe should work too! (They’ll be a tad bit lighter with just the whites) :)
These look so tasty. Now that summer is almost here I am getting moderately fruit obsessed. I’m going to have to make these when my boys and I go to pick blueberries in a few weeks.
These look so yummy. I literally just made blueberry donuts on my blog recently. Looks incredible!
These sound totally perfect! Lovely recipe!!
I pushed these through a pencil and got the following nutritional results:
Calories 82.5
Total Fat 0.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Cholesterol 9.9 mg
Sodium 86.3 mg
Potassium 37.9 mg
Total Carbohydrate 17.1 g
Dietary Fiber 1.3 g
Sugars 6.2 g
Protein 2.4 g
(This assumes 22 donuts.) Of course, the results beg the question: are these mini-donuts or the whole shebang?
oh wow, good to know. They’re big, whole doughnuts….none of this mini business :)
Fantastic! I’m very excited about trying out this recipe.
Amen, Jenny! No minis.
I just made these following the recipe exactly, except I used blueberry flavored yogurt (one container) in place of the 1 cup of plain or Greek yogurt. I sprayed the donut pan. The batter was thick like you said. The appeal to me is the 80 calorie end; however, I will not make the glaze for these anyways. The baking time is way off and mine went about 35 minutes, watching since the 12 minute mark. I think the temperature is stated wrong and it should be higher, not 350. They turned out perfect!!! Not very sweet, but that’s a good thing when dieting, and you all can add the glaze! Thanks so much!
add: Recipe made12 normal sized donuts