This post was sponsored by Bob’s Red Mill, but my thoughts, opinions, and love for whole grains are all my own.
Do you love donuts? What about doughnuts? No matter how you spell them, these Lemon Blueberry Donuts are worth waking up for!
I have been dreaming of lemon blueberry donuts for months. They are one of my favorite combinations and one I seem to especially long for during the winter and spring. A little taste of citrus.
A couple of years ago my sister made the most amazing lemon blueberry cake. It inspired me to make a lemon blueberry pound cake. And since then lemon and blueberry has been one of my favorite combinations.These donuts are special because they are also gluten free (though you could also make them with an all-purpose flour).
A couple of weeks ago I traveled to Portland. It was my first time in the city and I adored it. The weather could not have been more perfect during my trip. The day that I visited Bob’s Red Mill it was sunny and 60 degrees. It’s like it was a sign!
I love using Bob’s Red Mill products, and I was really excited when I realized that you could tour their headquarters. I love visiting the places where my foods are made and getting to know more about the foods I am eating.
As an avid book reader I was really excited when we learned that Bob’s Red Mill basically started because of a book. John Goffe’s Mill by George Woodbury to be exact. Bob Moore, the founder of Bob’s Red Mill, read the book about an old stone-grinding flour mill and was inspired to start his own flour mill. He envisioned a flour mill that provided healthy and nutritious food for families.
On the tour at the headquarters you can see several millstones. You can also see the grinder that Bob and his first business partner would take with them to grocery stores to demo the product when they were just beginning.
I just loved these fabric flour sacks they had on display on the tour.
A big part of the tour was getting to see where the mill processes their gluten free items. No one in my house has to be gluten free, but I love how careful Bob’s Red Mill is in having a dedicated gluten free area for those products.
After the tour you can go down the street to the Bob’s Red Mill store where you can eat breakfast or lunch, and do lots of shopping.
It was so fun to see the huge variety of products! While my local grocery store carries Bob’s Red Mill products there are SO many more products available at their store in Portland. Including some grains that I have never heard of before! On the tour we got to see and touch some of these grains.
In addition to the packaged items, you can also get some bulk foods at the Bob’s Red Mill store.
And there is a whole aisle full of prepared food, like breads, rolls, and biscuits. I picked up some Challah Rolls and these Scottish Oatcakes. You’ll even find tips for measuring flour in the aisles! Hint: Don’t scoop.
If you know me you know how much I love pancakes.
While I have tried many of the Bob’s Red Mill products before the tour I hadn’t used many of the gluten-free products. After seeing the gluten free processing area during the tour I really wanted to try a recipe using the products.
While there are several different Bob’s Red Mill gluten free flour options, for my first attempt at gluten free baking I went with their 1 to 1 Baking Flour. It made substituting the flour simple for me, and you could make the same recipe with their all-purpose flour as well.
My gluten free lemon blueberry donuts are baked with fresh blueberries, lemon zest, and are topped with a glaze made from fresh squeezed lemon juice.
Lemon Blueberry Donuts
Makes 8 donuts
For the Donuts
- 1 1/3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (can also use Bob’s Red Mill All-Purpose Flour)
- 1 teaspoon baking powder
- 1/4 tsp salt
- 2 Tbsp butter, melted and semi-cooled
- 3 Tbsp vegetable oil
- 1/3 cup granulated sugar
- 1 large egg
- 1/3 cup milk
- 3 tsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 Tbsp fresh lemon juice (or amount needed to reach desired consistency)
To make the donuts
- Preheat oven to 350 degrees.
- Grease donut pan with butter or non-stick spray.
- In a mixing bowl whisk together flour, baking powder, and salt. Set aside.
- In a separate mixing bowl combine butter, oil, and sugar. Whisk to combine.
- Add in the egg, milk, lemon zest, and vanilla extract. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix the batter. The batter will be very thick.
- Gently fold in the blueberries.
- Spoon, or pipe, the batter into the donut pan. The donut hold should be almost filled completely, but do not over fill.
- Bake at 350 degrees for 9-10 minutes.A toothpick inserted into the donut should come out clean.
- Remove from the oven and allow to cool for about 10 minutes, then invert onto a wire rack to cool.
To make the glaze
- In a mixing bowl whisk together the powdered sugar and lemon juice until well combined. Add lemon juice 1 Tbsp at a time to reach desired consistency. Add more lemon juice to thin out the glaze or add more powdered sugar to thicken the glaze as needed.
- When donuts are cooled, either brush the glaze on top of the donuts or dip the tops of the donuts into the glaze. (I prefer to dip.) Set right side up and allow the glaze to set.
Serve and enjoy!