The husband and 7 yo love eating donuts. Whenever the husband goes grocery shopping, he picks up the chocolate donut from Wholefoods, saying that it is for the almost 7 yo but then he will eat half of it.
Their love for donuts inspired me to buy a donut pan 3 or 4 months back. Then I forgot all about it, till the frantic search of my kitchen for my mini bundt pans unearthed this pan. I had plain forgotten that I had put the mini bundt pans away with the rest of my props. I made good use of the pan and used up the box of blueberries that got lost in the fridge for 3 or 4 days – I had forgotten about those too! You see the pattern here? Yeah, well.. that’s called aging I guess.
Anyways, here’s the conversation that went on while I was photographing the donuts.
Anyways, here’s the conversation that went on while I was photographing the donuts.
“I’ll eat the donut, but can you eat the blueberries? I don’t like it when the blueberries get mushed. But I want to try one. Can I try one?” – chirped the almost 7 yo before he picked one up (when I said yeah he could have one) and took one bite and then another big bite (see the one in the photo below), – “I liked the donut but still wish it was chocolate.” – but that did not stop him from gobbling up 3 more donuts over the next two days.
And that gave me the idea to make these wholesome chocolate donuts which can be perfect after-school snacks for him along with a glass of milk and some fruits.
Ingredients: (Yield 6 donuts)
- Whole wheat flour – 2/3 Cup
- All Purpose Flour – 1/3 Cup
- Sugar – 1/2 Cup, granulated
- Baking Powder – 1 tsp
- Baking Soda – 1/4 tsp
- A fat pinch of salt
- Greek Yogurt – 1/3 Cup
- Milk – 3 tbsp
- Oil – 2 tbsp
- Vanilla Extract – 1 tsp
- Egg – 1 large, at room temperature
- Fresh Blueberries – 1 Cup
- Lemon Zest – 1/4 tsp
- Confectioners Sugar for dusting the donuts
Preheat oven to 350 F. Grease a 6 cavity donut pan with cooking spray. Keep aside.
In a large bowl, mix together all the dry ingredients – wholewheat flour, all purpose flour, sugar, Baking powder, baking soda and salt.
In a medium bowl, whisk together Greek yogurt, milk, oil, vanilla extract and egg along with the lemon zest till just combined.
Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Using a fork or a wire whisk, mix till the batter comes together. The batter will be thick. Be careful not to over-beat.
Now gently fold in the blueberries. Do not worry if a few blueberries get crushed.
Spoon the batter into the greased and prepped donut pan. Do not fill it all the way up to the top. Bake for 14-16 minutes. I started checking at the 12 minute mark and the donuts were cooked through in about 15 minutes.
Insert a toothpick or skewer in the donut to check if they are baked through. Your Baked Wholewheat Blueberry Donuts are done once the toothpick or skewer comes out clean.
Let the soft, moist and fluffy donuts cool in the baking pan itself till they are cool enough to handle. Transfer to cooling rack and let the donuts cool down completely.
You can add a lemon glaze to it or dust it with a little confectioners sugar before serving.
Store in an airtight container for up to 3 days.
For the lemon glaze, whisk together 1/2 Cup icing sugar, 1/4 tsp lemon zest and 1 1/2 tbsp lemon juice till combined – it should be smooth and of drizzling consistency. Drizzle the lemon glaze once the Baked Wholewheat Blueberry Donuts have cooled down completely.
I am sending this to fellow KFBian Urmi Ghosh of Umekitchen’sevent – Bake Mania