Gluten Free Blueberry Doughnut

Gluten Free Lemon Blueberry Donuts

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 donuts

INGREDIENTS

  • ½ cup Wild Blueberries (fresh or frozen)
  • ½ cup buttermilk (or 1 teaspoon lemon juice + any milk to equal ½ cup)
  • 1 teaspoon pure lemon or vanilla extract
  • 1 1/3 cups (180 grams) gfJules Gluten Free All Purpose Flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda and salt
  • 2 tablespoons (1 ounce) butter or vegan butter, at room temperature
  • 2 Tablespoons vegetable, safflower, sunflower or non-GMO canola oil
  • 6 Tablespoons granulated sugar
  • 1 large egg (or 1 ½ Tablespoons mashed banana + 2 Tablespoons applesauce)

Cinnamon-Sugar Coating

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 Tablespoons granulated sugar
  • 2 teaspoons cinnamon

Lemon Glaze

  • 1 teaspoon lemon juice
  • 3 Tablespoons sifted confectioner’s sugar
  • 1 teaspoon lemon zest (optional)

INSTRUCTIONS

Preheat the oven to 425°F degrees.

Butter a doughnut pan with six doughnut moulds, or lightly grease them with nonstick spray.

If using frozen Wild Blueberries, rinse in cold water until the water goes from purple to very light. Consequently, arrange the berries between layers of paper towels to drain and dry.

Measure out buttermilk or other milk and lemon juice and add lemon extract or vanilla extract.

In a small bowl, whisk together the gfJules Flour, baking powder, baking soda and salt.

In a large mixing bowl, beat butter, oil and sugar on high speed until light and fluffy.

Add egg and also whip to integrate.

Slowly stir in the gluten free flour mixture and buttermilk, alternating and mixing only until smooth – do not overmix once gluten free flour is added.

Gently fold in thawed Wild Blueberries.

Spoon the batter into prepared doughnut pan, filling only up to the rim. Smooth batter with a wet spatula.

Bake for 10 minutes; doughnuts are done with a toothpick inserted in the middle

comes out clean. Remove from the oven, and let them cool in pan on a wire rack for about 5 minutes before removing.

To dip in cinnamon and sugar, melt the butter and set aside in a bowl at least as wide as the doughnuts.

Combine the sugar and cinnamon in a separate bowl.

Remove each doughnut from the pan, dip both sides of the doughnuts in the melted butter, then sprinkle cinnamon-sugar mixture on both sides. Return to finish cooling on a wire rack, or serve warm.

To serve with lemon glaze, whisk together lemon juice, confectioner’s sugar and zest, if using. If the glaze is too thin, whisk in more confectioner’s sugar by the teaspoon; if it’s too thick, whisk in more lemon juice or milk of choice, ½ teaspoon at at time.

Transfer glaze to a small bowl at least as wide as the doughnuts. Dredge each doughnut through the glaze in the bowl or drizzle on top; make additional glaze if needed.

NOTES

Recipe is easily doubled and can be baked as muffins or mini-muffins instead.

 

 

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