I remember when I was younger & my parents would take me to church each Sunday morning there was one particular thing that I always looked forward to. Now this might sound kind of bad, since it has to do with food rather than actually attending church. But hey, I was a kid, and kids are like men- they are won over by FOOD. 😀
The church that we attended had a little bakery/ breakfast place that they would set up every Sunday morning. They had donuts, bagels and muffins delivered and then they would set up this little ‘shop.’ This place was HOPPING! It seemed like every person that attended church on Sunday would be sure they had room for something from this ‘shop.’
My parents used to let me get one thing each Sunday. I always had one favorite ‘go-to’ item that I would get EACH time. Dunkin’ Donuts Blueberry Cake Donut.
Those donuts were like heaven on earth. (no pun intended 😉 ) I swear part of my motivation to get up was so that I could have one of those donuts. Like I said, it sounds horrible, but I was a kid…you have to cut me a break! 🙂
For some reason the other morning ALL I could think about was those donuts. So instead of kindly asking my lovely husband to run out & get Dunkin’, I decided to just make them myself. And the best part is that I could ‘health-ify’ them a bit..so that I wouldn’t feel guilty if I ate one. Or five.
Baked Blueberry Donuts
(adapted from this recipe)
Makes 12 donuts.
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz container Chobani blueberry Greek yogurt
1/4 cup unsweetened applesauce
1/3 cup almond milk
1/4 cup blueberries, chopped
1 cup powdered sugar
1 tbsp. almond milk
1/4 cup blueberries, smashed
In a small bowl, whisk together egg, yogurt, apple sauce, and almond milk. Add to dry ingredients and stir just until combined. Stir in chopped blueberries.
(the batter will be kind of thick- that is how you want it.)
Divide batter evenly into 12 donut cups, filling each about half full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier.) (Again, I did it in two batches- 6 donuts at a time)
Bake for 12 minutes, until a tester inserted into the center comes out clean, or when you touch the donut it springs back up. Remove from oven and cool for a few minutes in the pans. Set on wire rack to cool.
Wanna know the best part?? They are only about 150 calories (& about 3 grams of protein) PER donut, with the glaze! You can’t beat that, right?!
These donuts are not super sweet, but I like them better that way. You can always up the amount of sugar used. (the original recipe called for a 1/2 cup, but I reduced it to 1/3 of a cup) The blueberry flavor is very abundant, especially if you use the glaze, since there are real blueberries in the glaze as well.
Now if you are wondering how good they are…I think this sentence will sum it up. Craig ate FIVE of them. Yes, 5! He actually lost count of how many he had eaten, it was pretty funny. 🙂 I had planned on making pancakes for breakfast, but I decided to make these instead. He said he was happy I did, ‘because these were better!’ If you try them, I don’t think you will be disappointed!