Nut-Free Blueberry Cake Donuts
Indulge in the delightful sweetness of Nut-Free Blueberry Cake Donuts—soft, moist, and bursting with bright blueberry flavor and a hint of lemon zest. Perfectly baked, these donuts are an allergy-friendly treat crafted without nuts, making them ideal for families and gatherings. Each fluffy bite is glazed with a tangy lemon icing that elevates the fruity undertones, delivering a balanced harmony of flavors. Quick and easy to prepare, these baked donuts come together in under 30 minutes and are a healthier alternative to traditional fried donuts. Whether served at brunch or as a midday snack, these wholesome treats are sure to please both kids and adults alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease two donut pans or line them with parchment paper circles.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the granulated sugar and melted butter until the mixture is smooth and pale.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the blueberries and lemon zest, being careful not to overmix.
Spoon the batter into the prepared donut pans, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes or until the donuts are golden and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
While the donuts are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
Once the donuts have cooled, dip each one into the glaze, allowing the excess to drip off before placing them back on the wire rack.
Let the glaze set for a few minutes before serving. Enjoy your nut-free blueberry cake donuts!
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 491.8 g | 179% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 293.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 262 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
