Saturday, May 18, 2013

Wrapping Up Driscoll's Berry Week with Baked Blueberry-Lemon Doughnuts...and a Giveaway for TWO FREE Driscoll's Berry Coupons!!

It's time to wrap up Driscoll's Berry Week with a sweet finale! Sunday is also World Baking Day, so the first thing that came to mind to celebrate both of these fun events was to make a batch of baked doughnuts using Driscoll's sweet and juicy blueberries! I love my doughnut pan, so I'm always looking for fun new ways to use it. When I thought about making blueberry doughnuts, lemon immediately came to mind. It's a perfect combination in my book! I looked around for a recipe that featured light, healthy ingredients and found a great recipe to tweak that features yogurt to keep the doughnuts nice and moist. The glaze combines crushed blueberries, lemon juice, and lemon zest for a pronounced fruit flavor. These doughnuts were love at first bite for me!

To amp up the blueberry flavor even more, I used Chobani blueberry Greek yogurt. The batter is flavored with both lemon extract and vanilla bean paste from Nielsen-Massey. These gems were literally ready for the oven in about 10 minutes. While they baked, I whipped up the sweet-tart glaze. These can be ready -- start to finish -- in just over 30 minutes. They make a great dessert or evening snack...and they're also great for a leisurely weekend brunch. If you love blueberries, you'll go nuts for these doughnuts. My recipe makes 6 doughnuts, but feel free to double the ingredients to feed a larger crowd.

Baked Blueberry-Lemon Doughnuts
adapted from King Arthur Flour

Step 1: Preheat oven to 375, and spray the wells of a doughnut pan with cooking spray. Prepare the batter by adding the following dry ingredients to a mixing bowl: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, and 1/4 tsp. salt. Whisk to combine and add the following wet ingredients to the bowl: 1 small container Chobani blueberry Greek yogurt, 1 large egg, 2 tsp. vegetable oil, 1 tsp. Nielsen-Massey lemon extract, and 1 tsp. Nielsen-Massey vanilla bean paste (or vanilla extract). 

Step 2: Mix just until combined, being careful not to overmix. Add 3/4 cup Driscoll's blueberries and the zest of one small lemon. Stir gently to combine the zest and berries into the batter, being careful not to break up the berries. Spoon the batter into the doughnut pan and bake for 15 minutes, until golden brown on top.

Step 3: Make the doughnut glaze. Add 1/3 cup blueberries to a small bowl and crush with a fork. Add the juice and from 1 small lemon and enough powdered sugar to make a thick glaze. Your mileage may vary, but I added about 1 cup of powdered sugar to get the consistency I was looking for. It's a gorgeous purple-pink color!

Step 4: Let the doughnuts cool in the pan for 5 minutes before removing them. This will allow them to release from the pan much easier. These doughnuts are a bit fragile when warm, so I found it easiest to place them on foil and spoon the glaze over the warm doughnuts. Let them cool until the glaze is set, then place on a serving platter.

Mercy, are these a little bite of blueberry heaven! Thanks to blueberries and blueberry yogurt in the batter -- and a healthy dose of blueberries in the glaze -- these doughnuts pack a huge blueberry punch! The lemon stands up to the blueberry quite nicely, but doesn't overpower. The yogurt keeps them moist and delicate, and the fact that they're baked saves calories and fat over takeout doughnuts. I like knowing exactly what I put into these!

I've had a blast at Driscoll's Berry Week, and I hope you've enjoyed the recipes I featured. Driscoll's is giving one of you TWO coupons for free berry products, so make sure to enter by leaving a comment below telling me your favorite way to enjoy berries, along with your e-mail. I'll be picking a winner on Monday, so hurry to enter. Good luck!

Disclosure: Driscoll's and Nielsen-Massey gave me coupons for free berries and samples of extracts to facilitate this World Baking Day post. All opinions are mine.

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