Description
Sweet blueberries, tart lemon … one amazingly delicious donut!
Ingredients
- FOR THE DONUTS:
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Pastry Flour
- ⅓ cups Granulated Sugar Substitute
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ cups Honey
- ½ teaspoons Lemon Zest
- 4 teaspoons Fresh Lemon Juice
- ¾ cups Non-fat Buttermilk
- 2 Eggs, Slightly Beaten
- 2 Tablespoons Butter, Melted And Cooled
- 1 teaspoon Vanilla Extract
- ½ cups Fresh Blueberries, Halved
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- 1-½ teaspoon Fresh Lemon Juice
- ¼ teaspoons Vanilla Extract
Preparation
1. Preheat oven to 375 F. Spray a donut pan with non-stick cooking spray (recipe makes roughly 16 donuts).
2. In a large bowl, stir together the flours, sugar substitute, baking powder and salt. Set aside. In a small bowl, stir together the honey, lemon zest, lemon juice, buttermilk, eggs, butter and vanilla extract. Stir the wet ingredients into the dry ingredients until well-combined. Gently stir in the blueberries.
3. Using a pastry bag or a plastic bag with the end cut off, pipe the batter into the donut pan. Fill about 2/3 full.
4. Bake for 5-7 minutes or until donuts start to turn light golden brown. Let them cool in the pan for 3 minutes before removing to a wire rack to finish cooling.
5. While donuts are cooling, stir together glaze ingredients until smooth in a small bowl. Dip cooled donuts in glaze and set them on a sheet of waxed paper and allow glaze to harden.
6. Grab a big glass of milk, cup of coffee or cup of tea. Consume lots of donuts. If any remain, store in a loosely covered container.
