breakfast

Blueberry Cake Donuts

My daughter loves baking and dreams of owning a bakery one day (you can read more about that here). She ran across a donut recipe in a magazine one day and I helped her modify it to make it a little healthier. They turned out super yummy!

We have these Donut Pans  and love them!

Whole Wheat Blueberry Cake Donuts

Ingredients:

  • cooking spray, butter, or coconut oil for greasing the pans
  • 3 Cups white whole wheat flour
  • 1 Cup Sugar
  • 2 teaspoons baking soda
  • 3/4 teaspoons cinnamon
  • 1 Tablespoon lemon zest
  • 1 Cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 8 Tablespoons butter, melted and slightly cooled
  • 1 Cup blueberries
  • 1 gallon sized ziplock bag

Directions:

Preheat oven to 350, and grease the donut pans.

In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and lemon zest.

In a medium bowl, combine the buttermilk, eggs, butter, and vanilla. Whisk for 2 minutes.

Add the wet mixture to the flour mixture and combine with a spoon or spatula. Fold in the blueberries, being careful not to over mix.

Pour the batter into a gallon sized zip-lock bag, and cut a 3/4 inch hole in one of the bottom corners. Pipe the batter into the muffin pan, filling each hole approximately 3/4 full.

Bake 10 to 12 minutes, or until the donuts spring back when touched. Let cool 5 minutes, then remove from pan and dip in sugar, if desired.

Notes:

  • We prefer the taste of white whole wheat flour, but regular whole wheat flour, or even all-purpose flour would work too.
  • *If you don’t have buttermilk, make your own! Just place 1 Tablespoon of white vinegar, or 1 Tablespoon of lemon juice in a measuring cup. Add milk until it reaches 1 Cup. Stir, and let sit for about 5 minutes.

Adapted from a recipe in a magazine (I copied it down while sitting in a waiting room and don’t remember which magazine it was from). We changed the type of flour, reduced the amount of sugar, and used blueberries instead of chocolate chips.

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