Baked Blueberry Orange Donuts with Fresh Blueberry Glaze

Our Story

This one is AJ's. He took the lead on these donuts and they came out so good Gab insisted they go on the site. They are light and soft, baked instead of fried, with fresh blueberries folded through the batter and orange zest that makes the whole kitchen smell incredible. The glaze is blended from real blueberries and orange juice, so it comes out this deep purple color with no food dye. Great slightly warm with coffee or as a quick sweet breakfast.

Quick Stats

• Makes: 10 to 12 donuts

• Prep: 15 min

• Cook: 22 to 25 min

• Total: about 45 min

• Difficulty: 2 / 5

• Cost: $

Ingredients

For the donuts

• 1 1/2 cups all purpose flour

• 1/2 cup plus 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 egg

• 1 cup nonfat Greek yogurt, or 3/4 cup plain yogurt

• 3 tablespoons milk

• 3 tablespoons applesauce

• 1/2 teaspoon vanilla extract

• Zest of 1 orange

• 1 1/4 cups fresh blueberries

For the glaze

• 3/4 cup fresh blueberries

• Juice of 1/2 orange

• 2 cups powdered sugar, sifted

Instructions

1. Preheat the oven to 350F.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until smooth and free of lumps.

3. In a separate bowl, whisk together the egg, yogurt, milk, applesauce, vanilla, and orange zest until combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. The batter should be thick.

5. Transfer the batter into a piping bag or a plastic bag with the tip cut off. Pipe the batter evenly into prepared donut molds.

6. Bake for 22 to 25 minutes, until the tops are lightly golden and the bottoms have started to brown.

7. Let the donuts rest for about 5 minutes, then remove them from the molds and place on a cooling rack.

8. To make the glaze, blend the blueberries until smooth. Add the orange juice, then gradually mix in the powdered sugar until smooth and slightly thin.

9. Dip each donut into the glaze, let the excess drip off, and place back on the rack. Let them sit for 5 to 10 minutes before serving.

Brands We Used and Love

• Nature's Path Organic All-Purpose Flour

• Simply Organic Pure Madagascar Vanilla

• Full size nonstick donut pan

• Mrs. Anderson's reusable piping bag set for filling the molds

Shop the full kit here: https://shopmy.us/shop/collections/6261043

Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 4 / 5 (Taste was great, need to work on presentation)

• Gab: 5 / 5

• Trey: His favorite dessert so far

What We'd Change Next Time

If the batter feels too thick, add a small splash of milk. The glaze should stay soft and slightly sticky, not fully set, so resist the urge to keep adding powdered sugar. These are great slightly warm or at room temperature, and they keep for a day or two covered on the counter.

Estimated Nutrition

Per donut (1 of 12): roughly 210 to 230 calories, 4g protein, 48g carbohydrate, 1.5g fat. This is an estimate based on standard ingredient values and will shift with your donut size and how much glaze each one picks up.

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