To say we are doughnut lovers is an understatement.
Not a week goes by in this household without one of us baking, purchasing, consuming, or recipe-hunting for them. 😀 Bundle even chosen a doughnut-themed birthday party this winter – a girl after my own heart!
So when Hubby surprised me with two new Wilton doughnut pans yesterday, I was ecstatic! The baking of these doughnuts was inevitable, you see. 🙂
These perfect-for-springtime baked blueberry doughnuts are gluten free, delicious, and SO much healthier than a regular fried doughnut. There’s no butter, oil or dairy. Hubby and I are always looking for simpler and healthier ways to indulge in something sweet.
Baked Blueberry Doughnuts with Lemon Icing
*Takes 45 minutes (including cooling and decorating time)
*Makes 12 doughnuts
1/2 c. applesauce
3/4 c. sugar
1/2 c. blueberry puree (1/3 c. frozen berries, 2 Tbsp water – pureed in food processor)
2 c. gluten free all purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1/8 c. almond milk
1 1/2 c. powdered sugar
2 tsp. lemon juice
1 Tbsp. water
*sprinkles, if you want, for decoration! 🙂
Prepare your doughnut pan(s) and preheat the oven to 350 degrees F.
Combine the sugar and applesauce in a large bowl and mix thoroughly. Stir in the blueberry puree. Add the flour, baking powder, and salt. Stir gently, to just combine. Add the eggs, vanilla and milk and stir until you have a smooth, creamy consistency.
Pour the batter into a piping bag or a large, plastic ziplock bag. If using a ziplock, cut a small hole in one of the corners. Pipe the batter evenly into each doughnut form of the pan. (I actually had a bit of batter leftover – I was afraid of filling these new doughnut pans too full!)
Bake for 12-14 minutes. To prepare the icing, combine the powdered sugar, lemon juice and water and stir until thick and creamy. Pour into a small ziplock bag, or a piping bag with a small round tip. Set aside.
Remove from oven and cool for at least five minutes before taking out the doughnuts. I also let my doughnuts rest about twenty more minutes on plates before decorating. 🙂
Pipe the frosting onto the cooled doughnuts in drizzles or stripes (or whatever you want!) and top with sprinkles. ❤
I’m so pleased with how these turned out. They’re light, fluffy and very fresh-tasting with the burst of blueberry and tangy lemon flavors.
I cannot wait to attempt more doughnut recipes in these pans!
Write me a comment if you try these out! I’d love to hear how they tasted for others.
Have a wonderful, windy, spring Wednesday!
If you liked these, check out my Gluten Free Baked Chocolate Espresso Doughnuts (with Cocoa-Coffee Glaze) here!