Blueberry Lemon Whole Grain Donuts
Prep time
Cook time
Total time
Easy 100% whole grain oven-baked donuts
Serves: 12
  • ¾ cup firmly packed brown sugar
  • 6 tablespoons Kroger unsalted butter, melted
  • 2 large eggs
  • Zest of 1 large lemon (around 1 tablespoon)
  • ¾ teaspoon Kroger pure vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • ¾ cup sour cream (full fat)
  • 2 ¼ cups Kroger or King Arthur white whole wheat flour
  • 1 cup blueberries, divided (smaller ones best)
  • Lemon Glaze
  • 2 cups Kroger powdered sugar
  • 2-3 tablespoons Kroger half & half
  • 1 ½ to 2 ½ tablespoons lemon juice
  1. Heat oven to 425⁰F. Spray two (6 cavity each) standard size pans with vegetable cooking spray. In large mixer bowl, beat brown sugar and melted butter until smooth. Add eggs, lemon zest and vanilla, baking powder, baking soda and nutmeg, beating lightly until blended. Add flour alternately with the sour cream, beginning and ending with the flour. Blend well, on low-medium speed, taking care not to over-mix. Batter will be thick. Lightly stir in ¾ cup blueberries by hand. Spoon batter into donut pans, spreading and filling all 12 cups evenly. Add remaining ¼ cup blueberries by poking a couple in each of the 12 donuts. Bake 10 minutes. Let donuts rest in pan about 2 minutes, then flip pan and remove donuts to wire racks and cool completely. Make lemon glaze by whisking powdered sugar, half and half and lemon juice together in a medium bowl. Glaze donuts (you’ll probably need to “cut” holes out of the donut center before glazing). Donuts can be frozen in zippered freezer bags once the glaze sets and dries. Simply thaw frozen donuts at room temp or zap in microwave.
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