Sunday, 12 April 2015

Lemon Blueberry Baked Donuts



It has been a lovely weekend.

We have been able to take some time to ourselves relaxing, spending time with friends, and enjoying the beautiful spring weather that is finally making an appearance.

This time of year always makes me feel refreshed. With the new buds forming on the tree I am charged with a new sense of purpose. I love it.

And of course I had to direct some of this new energy to one of my favourite things – baking.

Over the past five months, my relationship with baking has turned into a dash of love/hate. Brandon has been off of refined sugars since the first of December and with that I am left with piles of muffins and cookies that once upon a time he might have devoured in an afternoon. The love remains in the mixing and cracking, the hate comes with the inches on the hips...


So yesterday I was determined to make some sweets free from refined sugars so that I would not be left to munch alone. I took a very basic donut recipe and began experimenting with fruits and flavours to spice it up. Delicious blueberry lemon donuts with a hint of cherry were the result.

We devoured most of the batch straight out of the pan, inhaling the sweet warm dough. These simple treats are light and fluffy, an easy snack for anyone to try.


 So, here is how you too can enjoy these lovely baked goods.

What you’ll need:

Just shy of a cup all-purpose flour (whole wheat should work too!)
1 tsp baking powder
Dash of nutmeg
Dash of salt (just shake it over a few times, you can’t go wrong!)
1 tsp cinnamon
½ cup honey
3 tblsp cherry yogurt
2 eggs
3 tblsp vegetable oil
1 lemon
Handful of blueberries

Heat your oven to 375 degrees. Mix together all dry ingredients in a medium sized bowl. In a separate bowl beat together eggs, yogurt, honey, and vegetable oil. Squeeze in the juice of one lemon. Add dry ingredients. Toss in a handful or two of blueberries.

Spoon batter into a greased donut baking tray. If you don’t have one, you can easily scoop the mix into a muffin tin and have fresh lemon blueberry muffins instead!

Bake for 12 minutes, or until they spring back when you poke them. Remove from pan and let cool. Yields six donuts.

Good luck not eating them all at once!

2 comments:

  1. these look so good, pretty to look at too!

    danielle | avec danielle

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  2. These look insanely good!!

    L x

    www.hungrytravelstyle.com

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