It’s Friday! And it’s spring and it’s sunny and I made yummy donuts! I’m so happy. And because of this, and a lot of people mentioning that they don’t have a donut pan in my previous donut posts, I’m giving away a Norpro 6-Count Nonstick Donut Pan or a $20 Amazon gift certificate for those of you with a donut pan already. Yeah, it’s not much, but I just want to spread the baked donut love around. Details are below.
When Regan at The Professional Palate posted these donuts nine weeks ago, I asked my parents to send me some dried blueberries since they don’t seem to exist in Germany. I only received them yesterday, which happened to be days after finding Trader Joe’s dried blueberries at Aldi. I bought 14 bags. Gosh darn you, German Aldi, for deciding to bring dried blueberries to Germany days before I received my package. I mean, my package could have been filled with sprinkles or cupcake liners or Reese’s or something and instead, I get a 15th bag of dried blueberries. Oh well. Too many blueberries is better than not enough. :)
The first and only thing I’ve made so far with my collection are these donuts. They’re fluffier than a normal cake donut and probably more muffin than donut, but that’s okay. They’re still awesome.
I normally glaze my donuts but I was feeling particularly lazy and just powdered them with a bit of powdered sugar. They were still sweet enough! And if you don’t have dried blueberries, I’m sure fresh blueberries would work too. I’d use maybe 3/4 cup.
I changed a few things in the recipe. I normally end up eating my baked goods alone, so I only made 6 donuts instead of 12. And I made things a bit more lemony because, yeah, I just don’t like the whole grain flavor too much. If you want to make 12, this recipe can be easily doubled.
100% Whole Grain Lemon Blueberry Doughnuts
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 6 donuts
- ¾ cup (177 ml) water
- 1½ ounces (43 grams) dried blueberries (see notes)
- ¾ cup (90 grams) whole spelt, whole wheat pastry, or whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar (I used coconut sugar)
- 2 tablespoons honey
- zest of one lemon
- 1 egg
- 2½ tablespoons canola oil
- ½ cup (118 ml) buttermilk
- ½ teaspoon lemon extract
- Simmer the water and blueberries in a small saucepan until all the water has been absorbed by the blueberries, which will take about 15 – 20 minutes. Set aside and cool.
- While the berries are cooling, preheat your oven to 350 ºF / 175 ºC and grease a donut pan.
- In a small bowl combine the flour, baking soda, and salt.
- In a medium bowl, combine the sugar, honey, lemon zest, egg, oil, buttermilk and lemon extract.
- Add the dry mix to the wet mix and stir, but just until combined.
- Fold in the blueberries. The mixture will be very runny!
- Pour into the six donut molds. My mixture went almost all the way to the top.
- Bake for 15 – 20 minutes or until a toothpick comes out clean.
- Let the donuts cool for about five minutes in the pan and then turn out onto a wire rack.
- Dust with powdered sugar if you like before serving.
- My blueberries are sweetened. If you’re using unsweetened blueberries, I suggest adding an extra 1½ teaspoons of sugar.
Recipe adapted from Whole Wheat Blueberry Powdered Donuts – The Professional Palate
How to enter the giveaway
Leave a comment telling me your favorite thing to bake in the spring or saying whatever you feel like saying. I’m not picky. :)
Optional Additional Entries
You can do any or all of the following additional entries for a total of three entries. Just be sure to leave a separate comment for each entry. If you already do either one of the following, they still count!
- Like Texanerin Baking on Facebook.
- Subscribe to the Texanerin Baking RSS feed (Google Reader or email subscription or whatever your preferred method is).
- Anyone that lives in a country with Amazon can enter. The donut pan linked to above is only for US residents. Canadian residents get this pan, in Great Britain you get this pan, and if you live in another country that has Amazon, you get a gift certificate (for $20, €20 or £20 or an equivalent amount in your country’s currency). If you live in the US, Canada or the UK and already have a donut pan, you can also choose to have a gift certificate.
- Entries must be submitted by Thursday, March 29 at 12:00pm EST. A winner will be randomly chosen and will be emailed within a few minutes of the closing of the contest. I’ll announce the winner in my post on Thursday.
- You must include your first name and email address with every comment. If you don’t, then I can’t contact you if you win. The winner has 72 hours to respond to my email or another winner will be chosen. So check your email!