KITCHEN STORY: BAKED BLUEBERRY LEMON DONUTS

One of the best parts of summer is berry season. I have so many great memories of going berry picking with my family and friends. My parents would tell this story to everyone of one time, when I was little, we went berry picking and my clothes and face ended up covered in berry juice after we finished picking. People joked that they should've weighed me before and after since I probably ate more than I picked! Good thing I was cute enough to get away with it!

Anyway, I wanted to bring a treat for my friends' house warming party and it was such a beautiful Chicago summer day so I decided to make something light. For some reason, lemons come to mind when I want something light. Then I thought I'd add blueberries to the mix since I had some in the fridge. And then these baked donuts came to be!

RECIPE (adapted from Country Cleaver)
Yields about 16 donuts

INGREDIENTS:
For the donuts:
2 cups AP flour
1/4 cup white sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
2 Tbsp melted butter
1/2 cup fat free vanilla greek yogurt
3/4 cup skim milk (soy milk works too)
1/2 tsp vanilla extract
For the blueberry jam:
1 cup blueberries
1/3 cup white sugar
1 Tbsp lemon juice
For the glaze (optional):
1 cup powdered sugar
4 Tbsp skim milk
1/2 tsp vanilla extract
2 tsp lemon zest

Preheat oven to 425°F. Stick donut pan in oven.

In a small sauce pan, combine blueberries, white sugar and lemon juice for blueberry jam. Heat over medium heat and mash blueberries leaving a few whole pieces. Remove from heat once jam is boiling.

In a large mixing bowl, combine flour, sugars, baking powder, and salt. Mix in eggs, butter, yogurt, milk and vanilla extract until well combined. Fill a large piping bag with batter to make filling the donut pan easier. Snip off a 1/2 inch diameter of the piping bag tip.

Carefully remove donut pan from oven and spray with nonstick olive oil. Fill each donut mold 2/3 full. Add a few dollops of the blueberry jam. Swirl into batter with a knife or chopstick.

Bake for 9 minutes or until donuts spring back to touch and light brown in color. (If you use a mini donut pan, bake for 4-5 minutes.) Remove donuts from the pan onto a cooling rack.

In a small bowl mix powdered sugar, milk, vanilla extract and lemon zest for the glaze. The mixture should be runny. Drizzle glaze over donuts.

Serve warm.

I hope you enjoy this recipe as much as my friends and I did! Please comment below and let me know how it turns out or if you have any questions!

Linking up with:

Munching Mondays

Sweet Sharing Monday

Manic Monday