The other day I woke up craving a donut. If you know me then you know I rarely eat donuts and when I do they almost always are ones I make myself. Today was no exception. When I opened up the refrigerator a big container of blueberries was staring me in the face and I knew they were just begging to be used in the donuts.
I’ve been waiting for something like this to use my King Arthur gluten free flour. I’ve gone through many gluten free flours in my days and let me tell you, not all GF flours are created equal. On the spectrum of GF flours, I’d say King Arthur’s is somewhere in the middle. It creates baked goods with a good texture though the flavor is slightly chalky.
The donuts baked up well even though the blueberries burst in the oven. When I took then out they looked great but when I tried them something was missing. I quickly determined the missing piece was a glaze and nothing goes better with blueberries then lemon. I made a quick lemon glaze and it really made these donuts fresh and delicious. The donuts are best served the day they are made.
Gluten Free Blueberry Donuts with Lemon Glaze (adapted from Growing Up Gabel)
1 1/2 c. King Arthur Gluten Free Multi-purpose Flour
1/3 c. sugar
1 t. baking powder
1/2 t. salt
1 T. melted butter
1 t. vanilla
1/3 c. milk
1/2 c. blueberries
For the glaze:
3/4 c. powdered sugar
1 t. vanilla
1-2 T. lemon juice
1. Preheat the oven to 400 degrees. Spray a donut pan with cooking spray.
2. In a small bowl combine the flour, sugar, baking powder, and salt.
3. In a medium bowl combine the butter, vanilla, and egg. Stir in the flour mixture. Add in the milk and mix until combined.
4. Gently fold in the blueberries. Fill the donut cups 2/3 of the way full. Bake for 9-11 minutes or until the donuts begin turning brown.
5. Remove from oven, cool for 2 minutes, then remove the donuts from the pan and cool completely on a wire rack.
6. To make the glaze combine all ingredients and mix well. Dip each donut into the glaze then place on the wire rack to allow it to drip off. These donuts are best eaten the day they are made.