Baked Blueberry Doughnuts with Orange Glaze

recipe from Prevention RD

Details

• Prep Time: 15 minutes.
• Cook Time: 9 minutes.
• Ready in 24 Minutes.
• Makes: 15 Servings

Ingredients

• 2 cups cake flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon orange zest
• 3/4 cup low-fat buttermilk, at room temperature
• 2 eggs, lightly beaten, at room temperature
• 2 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup blueberries, halved if fresh, leave whole if frozen
• Orange Glaze:
• 1 1/2 cups powdered sugar
• 1 tablespoon milk
• 1 tablespoon freshly squeezed orange juice + more to thin out, if desired
• 1/2 teaspoon vanilla extract

Directions

• Preheat oven to 400 degrees.
• Sift the cake flour, sugar, baking powder and salt into a large bowl. Mix. Add in the orange zest and mix. Or if you are lazy like me, just give it a good whisk and skip the sifter.
• Pour in the buttermilk and add in the eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over mix the batter. Fold in the blueberries carefully.
• Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan. You want to fill each one up halfway. Bake the doughnuts for 8-9 minutes.
• While the doughnuts are baking, make the glaze.
• Put the powdered sugar in a large bowl. Add in the orange juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
• Once the doughnuts are done baking, let them cool in the pan for 4 minutes. Then remove them from the pan.
• Dip one side of each doughnut in the glaze. (Or both, lets be serious.) Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry a bit and serve immediately.