Donuts get a healthy makeover with whole wheat pastry flour and wild blueberries in this baked donut recipe.
These donuts are delish. Simply delish.
They aren't a substitute exactly for a deep-fried, glazed donut-shop confection. But since I can't typically bring myself to opt for that type of eatery anyway, I'm liking these just fine.
I used whole wheat pastry flour, which is unbelievably tender in baked goods... much more so than my usual white whole wheat. These are almost too tender and definitely muffin-like. I honestly believe you could take most any flavored muffin batter, bake in these pans, sugar or glaze them, call them a donut and everyone would still love you.
And if they don't, you'd still have a dozen reasons to love yourself.
Whole Wheat Wild Blueberry Powdered Donuts
- 1 cup water
- 2 ounces (about 1/3 cup) dried wild blueberries
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2/3 cup sugar
- 1 large egg
- 1/3 cup canola oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- In a small saucepan, simmer the water and blueberries over medium heat until all of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and cool to room temperature.
- Preheat oven to 350º. Lightly grease donut pans with cooking spray or oil.
- In a small bowl, whisk together flour, baking soda, salt and lemon zest. Set aside.
- In a large bowl, beat together sugar and egg until well combined. Whisk in oil, buttermilk and vanilla extract. Combine with flour and stir in cooled blueberry mixture.
- Divide batter evenly among donut cups, filling each about 3/4 full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier. (You will need to bake in batches.)
- Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
- When donuts are done, cool for a few minutes in the pan, remove from pan and sprinkle with powdered sugar.