Vanilla Donuts with Blueberry Lemon Glaze – Guest Post from Je suis alimentageuse

5 from 1 vote
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While I am wrapped up with feeding an infant, changing diapers, feeding an always ravenous preschooler, putting in a Toy Story DVD, chasing the aforementioned preschooler while holding the aforementioned infant, and all the other insanity that comes along with a new baby, my foodie friends are taking turns in the Cupcakes & Kale Chips kitchen. Make sure you head on over to Pinterest, too, where I will be pinning all of these awesome recipes on my Guest Posts board, plus my Inspiration boards!

Today I’d like to introduce Lisa from Je suis alimentageuse, who is bringing donuts! And not just any donuts – light, guilt free Vanilla Donuts with Blueberry Lemon Glaze (with vegan and gluten free options)!


I should have required Lisa to send me a dozen along with her post and photos! You can find Lisa on Google+, Twitter, Facebook, Pinterest, or subscribe via RSS or email.

Take it away, Lisa…


Hello, Lisa here! Brianne has graciously let me share this recipe with you lovely readers and I’m so excited! So at Je suis alimentageuse, I try to keep things kind of healthy, although every now and then, I like to splurge and indulge in something sweet. And by every now and then, I mean that it happens pretty often. But these little donuts are almost guilt-free. They’re vegan, first of all, and I substituted agave nectar in the donuts to reduce the amount of sugar in these donuts.



This recipe is really easy to modify for different flavours. You can add some cocoa powder or melted chocolate or different extracts for flavour. You can even change the glaze. I’ve made lemon donuts by adding zest to the batter, and then using the juice with icing sugar to make a glaze. To make these gluten-free, just use a gluten-free AP flour blend (I use 2 parts rice flour + 1 part potato starch and 1 part tapioca starch) and add xanthum gum.



A gluten free blueberry donut is turned on its side in front of more donuts.
5 from 1 vote

Gluten Free Blueberry Donuts

Juicy pockets of fruit make these Gluten Free Blueberry Donuts stand out! Everything you love about donuts is tucked into this tender-crumbed blueberry donuts recipe that's finished with a sweet powdered sugar glaze.
Prep: 15 minutes
Cook: 16 minutes
Resting TIme 20 minutes
Total: 51 minutes
Servings: 10 -12 donuts


For the donuts:

  • 1 cup 1:1 gluten free flour (148 grams, recommended: Bob’s Red Mill 1-to-1)
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ¼ cup melted unsalted butter
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, washed and dried

For the glaze:


  • Preheat oven to 350°F. Spray two standard-sized donut pans with nonstick cooking spray. This recipe makes 10-12 donuts, so if you don’t have two pans, you will have to work in batches.
  • In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until combined. Then add the Greek yogurt, melted butter, egg, and vanilla extract and whisk to form a smooth batter.
  • Cover the bowl with plastic wrap and let the batter rest for 20 minutes. Then gently fold in the blueberries.
  • Divide the batter between 10-20 wells of a donut pan, approximately 1/4 cup in each. You do not want to cover the middle that forms the donut hole, but the number of donuts you make will depend on how large you want them. Making 12 produces smaller, thinner donuts. Tap the pan on the counter to help release some of the air bubbles.
  • Bake at 350°F for 14-16 minutes or until a toothpick comes out clean in the center.
  • While the donuts are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Allow donuts to cool in the pan for 5-10 minutes before turning out onto a wire rack.
  • While the donuts are still slightly warm, dip in the glaze and let set on a wire rack for the glaze to set.
  • Serve warm or at room temperature.
Nutrition Facts
Gluten Free Blueberry Donuts
Amount Per Serving (1 donut)
Calories 191 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 30mg10%
Sodium 73mg3%
Potassium 82mg2%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 24g27%
Protein 2g4%
Vitamin A 189IU4%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.




Thanks for reading!

~ Lisa


Thanks Lisa! Sounds and looks super-yummy!


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  1. tamia

    I’m a new vegan, thank u so much for these donuts they are so delicious and easy, they have a wonderful cake donut texture, I love cake donuts, but after becoming a vegan I thought i wouldn’t be able to enjoy cake donuts anymore 🙁 but thanks to u I can 🙂 They puff up nice and high in the oven look just like donuts , What I loved about these is that u can make them any flavor u like , these are the best bakedvdonuts i’ve tasted! I’m impressed! thanks a million!

  2. tamia

    I’m a new vegan, thank u so much for these donuts they are so delicious and easy, they have a wonderful cake donut texture, I love cake donuts, but after becoming a vegan I thought i wouldn’t be able to enjoy cake donuts anymore 🙁 but thanks to u I can 🙂 They puff up nice and high in the oven look just like donuts I’m impressed! thanks a million!

  3. Looks so deeeelicious! So cute too. They look easy enough to make. Might just have a go some time soon. Thanks.I had featured u in the post of 7 New Ways To Make Fresh Mini Donuts At Home on AllFreshRecipes, looking forward to ur more recipes!

5 from 1 vote (1 rating without comment)

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