Blueberry Doughnuts

If you're a fan of blueberries, you'll love these baked blueberry doughnuts! With a touch of lemon and bursting with juicy blueberries, each bite is a delightful treat. And to top it off, these doughnuts are drizzled with a vibrant purple icing made from fresh blueberries. Yum!

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 15

Cook Time 12

Total Time 27

Course Vegan Desserts

Cuisine American

Servings doughnuts

Calories 293 kcal

Equipment

2 mixing bowl

1 6-hole non-stick doughnut baking tin

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

175 g self-raising flour
50 g white sugar
50 g light brown sugar
¼ tsp salt
1/2 lemon zest
120 ml almond milk
2 Tbsp vegetable oil (see notes)
½ tsp vanilla extract
3 Tbsp lemon juice, divided (see notes)
150 g fresh blueberries, divided (see notes)
160 g icing sugar

Instructions

Preheat the oven to 200°C (180°C Fan / 400°F / Gas 6).
Mix the flour, sugars, salt, and lemon zest together in a medium size mixing bowl.
175 g self-raising flour, 50 g white sugar, 50 g light brown sugar, ¼ tsp salt, 1/2 lemon zest
In a separate bowl, whisk together the milk, oil, vanilla extract, and 2 tablespoons of lemon juice.
120 ml almond milk, 2 Tbsp vegetable oil, ½ tsp vanilla extract, 3 Tbsp lemon juice, divided
Pour the wet ingredients into the flour mixture and mix until well combined. Be careful not to overmix the batter. Fold in 75g (½ cup) of blueberries.
150 g fresh blueberries, divided
Oil a large 6-hole non-stick doughnut baking tin.
Spoon or pipe the batter into the prepared doughnut baking tin.
Bake for 10-12 minutes. Insert a small skewer or toothpick. If the doughnuts are done, the skewer or toothpick should come out clean.
When done, remove the doughnuts from the oven, and leave to cool in the tin for 5 to 7 minutes before turning them out of the pan onto a rack. When the doughnuts have cooled down completely make the icing.
To make the icing, whizz 75g (½ cup) of blueberries in a blender until smooth. Sieve the mixture into a bowl. Stir in 1 Tbsp of lemon juice. Mix 3 tablespoons of the blueberry and lemon mixture in the icing sugar until the glaze has a smooth texture. If the glaze is too thick, add a bit more blueberry and lemon mixture or water until you have your desired consistency.
160 g icing sugar
Dip the top of each doughnut into the icing and transfer them to a wire rack for the icing to settle.

Notes

Vegetable oil: you can use any neutral-tasting vegetable oil for this recipe.
Lemon juice: freshly squeezed lemon juice is best.
Blueberries: fresh blueberries are best here as frozen blueberries add too much moisture.

Nutrition

Serving: 1doughnutCalories: 293kcalCarbohydrates: 69gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 130mgPotassium: 69mgFiber: 1gSugar: 45gVitamin A: 15IUVitamin C: 6mgCalcium: 40mgIron: 0.4mg

Find this recipe online:

Blueberry Doughnuts

https://theflexitarian.co.uk/recipe-items/blueberry-doughnuts/