Baked blueberry cake donuts topped with a perfectly sweet glaze!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, donuts, eggless, gluten free
Total Time 40 minutesmins
Servings 12donuts
Author Taleen Benson
Ingredients
1 ½cupsgluten free flour (I use Bob's Red Mill 1 to 1)
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspooncinnamon
¼teaspoonsalt
½cupgranulated sugar
3tablespoonsunsalted buttermelted
1cupGreek yogurtroom temperature
¼cupmilkroom temperature
1heaping cupfrozen blueberries
For the glaze:
1cuppowdered sugar
2tablespoonsmilk
1tablespoonfreeze dried blueberriescrushed to powder form
Instructions
Pre-heat oven to 350°F and grease donut pans. Set aside.
In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a separate bowl, combine the sugar and melted butter, then add the yogurt and milk. Add dry ingredients to the wet ingredients and stir until just combined. Gently stir in the berries.
Spoon or pipe the batter into prepared donut pan. Bake for 12-14 minutes. Allow donuts to cool in the pan before removing and glazing.
For the glaze:
Stir together the powdered sugar, milk, and freeze dried blueberries. If the mixture is too thick, add more milk (one tablespoon at a time).
Gently dip each donut into the glaze. Allow glaze to set before serving.
Notes
Make sure the melted butter has cooled before adding to the yogurt and milk mixture.
Pulse the freeze dried berries in a food processor or crush in a ziplock bag to form a powder.