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Baked Blueberry Donuts

Name: Baked Blueberry Donuts | Emerson Creek Pottery 's Handmade Pottery
Prep time: 15 min
Total time: 15 min
Yield: 4 serivings
Cuisine: middle eastern
Ingredients: 1½ cups canned chickpeas drained and rinsed; ⅓ cup tahini paste; 1/2 cup sun-dried tomatoes from the jar; 1 Tbsp extra virgin olive oil; 1 Tbsp lemon juice plus more to taste; 1 garlic clove; ½ teaspoon salt; Dash of brown sugar; 1 tsp paprika powder; 3-5 Tbsp water, or as needed to blend; Pita chips, fresh herbs and/or veggies, for serving

Baked Blueberry Donuts

These Baked Blueberry Donuts are a delight whether they are served at breakfast, for a mid-day snack, or as an after dinner dessert, à la mode. With a few surprise ingredients (hello, almond extract and lime zest!) every bite simply feels like summertime.

Prep: 15 minutes | Bake: 15 – 20 minutes

Total: 30 – 45 minutes

Yields: 10 donuts

Ingredients

2 cups all purpose flour
1 cup brown sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
2 big eggs
1/2 cup butter or margarine (melted)
1/2 cup milk if your choice (works with plant based milk)
1 tsp almond extract
1 tsp lime zest
1 cup blueberries (fresh or frozen)

This recipe was developed specifically for use with our Brookline Oval Trays. These trays come in a large 12″ size, a small 8″ size, or they can be purchased together as a set.

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Directions

Preheat oven to 400 degrees. Prepare your donut pan (butter or spray with non stick cooking spray).
In a large bowl combine flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk eggs. Add melted butter, milk, lime zest and almond extract and whisk until combined.
Add wet ingredients mixture to flour mixture and gently stir until combined. Fold in blueberries.
Fill prepared donut cavities with batter.
Bake until golden brown (about 15-20 minutes). Cool on a wire rack before removing from the pan.
Enjoy!

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

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