Blueberry Glazed Lemon Poppy Seed Baked Donuts
These lemon poppy seed donuts are oven-baked and also happen to be vegan! For a pop of (all-natural) color, homemade blueberry juice makes the most gorgeous lemon blueberry glaze.
Ingredients
Lemon Poppy Seed Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup almond milk, room temperature
- 1 1/2 teaspoons apple cider vinegar
- 1/3 cup granulated sugar
- 2 teaspoons lemon zest
- 3 tablespoons coconut oil, melted & slightly cooled
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon pure vanilla extract
Blueberry Lemon Glaze
- 1/2 cup blueberries (fresh or frozen)
- 2 teaspoons freshly-squeezed lemon juice
- approx. 3/4 cup powdered sugar (more or less to taste)
Instructions
Lemon Poppy Seed Donuts
- Preheat oven to 350 degrees Fahrenheit and generously spray a donut pan with nonstick cooking spray.
- Whisk together the dry ingredients in a medium-size bowl (flour, baking powder, baking soda, salt, and poppy seeds).
- In a glass measuring cup, combine the milk and apple cider vinegar and set aside.
Lemon Blueberry Glaze
- Combine the blueberries and lemon juice in a small skillet over medium-low heat and simmer until the juices are released and the blueberries have broken down.
- Remove from heat and press the fruit through a metal sieve placed over a small bowl to strain the juice. Discard the seeds and skins.
Next instruction recipe in : www.flourcoveredapron.com