Words and Photos by Gabrielle Giacona
A little late to bring for your Easter brunch, but never too late to enjoy on a sunny spring morning, this recipe pack tons of flavor into a light, healthy donut that will keep you smiling all day long. The recipe was modified from one found on the ChocolateCoveredKatie website, so it’s suitable for vegans and your non-vegan friends will never know the difference!
Baked Lemon Blueberry Donuts
½ cup soy milk
2 tsp lemon zest
2 tbsp lemon juice
½ tsp vanilla extract
2 tbsp vegetable oil
1 cup flour
1/3 cup sugar
1 ½ tsp baking powder
1/3 cup mashed blueberries
Pinch of salt
I used a donut maker for the recipe (Babycakes Donut Maker), but for those who don’t have that handy machine readily available—preheat the oven to 350* F.
Begin by whisking together the soy milk, lemon juice, lemon zest, oil, and vanilla in a small bowl. After they are emulsified, let the mixture stand for about 5 minutes. While the lemon mixture is resting, sift together the dry ingredients in a separate bowl. Mix the blueberries into the wet ingredients, and then pour wet into dry and stir until evenly mixed.
If using a donut maker, follow the machine’s instructions for filling the molds and baking time. If using an oven, grease your donut pan (or mini muffin pan if you prefer donut holes) and fill each mold about 2/3 of the way. Bake for 10-15 minutes, donuts should be a golden brown color and an inserted toothpick should come out clean. Allow them to cool before serving, then enjoy!
If you want your donuts to be a little sweeter: in a small bowl mix 1 cup of confectioner’s sugar with 2 tbsp of lemon juice and ½ tsp vanilla until smooth. Dip the cooled donuts into the glaze and refrigerate until the glaze is hardened.
Using the Babycakes Donut Maker, this recipe made 12 mini-donuts.