The Pioneer Woman Tasty Kitchen
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Black Cherry & Basil Ricotta Toast
Profile Photo by Kristina Todini, RD in Breakfast
Take advantage of cherry season with basil-marinated cherries on top of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Blueberry Muffin Breakfast Casserole
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breakfast
This is such an amazing blueberry muffin breakfast casserole using leftover...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cloud Eggs
Profile Photo by Julia | HappyFoods Tube in Breakfast
Easy Cloud Eggs recipe, also called Eggs on a Cloud. It's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Peanut Butter Energy Bites
Profile Photo by Gayle | Pumpkin 'N Spice in Breakfast
Packed with fiber, whole grains, and chia seeds, these Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Crockpot Raspberry Chocolate Chip French Toast Casserole
Profile Photo by Nora | Savory Nothings in Breakfast
This Crockpot Raspberry Chocolate Chip French Toast Casserole is a simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy