Fresh Blueberry Lemon Baked Donuts With Lemon Glaze

• FOR THE DONUTS:
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Pastry Flour
• 1/3 cups Granulated Sugar Substitute
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/4 cups Honey
• 1/2 teaspoons Lemon Zest
• 4 teaspoons Fresh Lemon Juice
• 3/4 cups Non-fat Buttermilk
• 2 Eggs, Slightly Beaten
• 2 Tablespoons Butter, Melted And Cooled
• 1 teaspoon Vanilla Extract
• 1/2 cups Fresh Blueberries, Halved
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1-1/2 teaspoon Fresh Lemon Juice
• 1/4 teaspoons Vanilla Extract

1. 1. Preheat oven to 375 F. Spray a donut pan with non-stick cooking spray (recipe makes roughly 16 donuts).
2. 2. In a large bowl, stir together the flours, sugar substitute, baking powder and salt. Set aside. In a small bowl, stir together the honey, lemon zest, lemon juice, buttermilk, eggs, butter and vanilla extract. Stir the wet ingredients into the dry ingredients until well-combined. Gently stir in the blueberries.
3. 3. Using a pastry bag or a plastic bag with the end cut off, pipe the batter into the donut pan. Fill about 2/3 full.
4. 4. Bake for 5-7 minutes or until donuts start to turn light golden brown. Let them cool in the pan for 3 minutes before removing to a wire rack to finish cooling.
5. 5. While donuts are cooling, stir together glaze ingredients until smooth in a small bowl. Dip cooled donuts in glaze and set them on a sheet of waxed paper and allow glaze to harden.
6. 6. Grab a big glass of milk, cup of coffee or cup of tea. Consume lots of donuts. If any remain, store in a loosely covered container.

allpurpose, whole wheat pastry flour, sugar substitute, baking powder, salt, ubc, lemon zest, lemon juice, buttermilk, eggs, butter, vanilla, fresh blueberries, powdered sugar, lemon juice, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/fresh-blueberry-lemon-baked-donuts-with-lemon-glaze/ (may not work)