Lemon Blueberry Cake Donuts with Lemon Glaze Icing

I got some! Donut pans that is! 😉 Now I’m in the big leagues baby—no more mini bundt cakes or mini heart shaped donuts. It’s my b-day weekend, so of course, I had to ask for some donut pans (amongst other things), and of course, I had to put them to use immediately! As soon as I opened the gift, I knew what I’d be doing the next morning and I instantly started thinking about what was in the pantry and what I could make—because let’s face it—I wasn’t going to be running out to the grocery store first thing in the morning.
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I was also fortunate to get a kit of Young Living Essential Oils for my b-day. I’m in the very beginning stages of learning about all of the great uses and benefits to using the oils, and we’ve already seen some pretty neat results! Aaron has been a snorer (I’ve talked about that before), and a few months ago, a friend told us about an oil for him to put on his big toe. Weird, right? Well we tried it—and it worked! No more snoring! I was pretty much sold at that point! We did some more research, and since b-day time was coming, we waited to make any purchases. We’ve experimented with a few other things—I’m super prone to migraines…felt one coming on…put oil on my temples and back of the neck…within 5 minutes it was gone! Say what?!?! We diffused some oil during the kids “crazy” time of night, and I kid you not, without being prompted, they were calm, laying on pillows in the living room reading books. Pure magic, I tell ya!

My next “big” thing I wanted to try out was baking…could I bake something, incorporating the oils, that would be super scrumptious? Well, yes—yes I could—and did!

Enter the Lemon Blueberry Cake Donuts with Lemon Glaze Icing! I had no lemons in the house, so I opted for the Lemon Oil from Young Living Essential Oils. A few drops goes a long way, and they gave the right amount of lemony deliciousness while boosting the immune and digestive systems. Bonus!

The donuts and glaze are simple to make—another bonus! Since Jax says he doesn’t like blueberries, I opted to blend them with some sugar and melt them on the stove a bit to make a slight syrup to mix into the batter. When he realized that I was baking with blueberries, he started to get a bit sad. I explained that he wouldn’t be able to see them and that I baked them in. He was skeptical, but—drumroll—he loved them! Point for mommy! The others…well…they literally in-haled them! I barely had time to shoot any pics!

 

Lemon Blueberry Cake Donuts with Lemon Glaze

• Servings: 18
• Print

For the Donuts:
2 cups flour
2 TBSP baking powder
1 ½ tsp baking soda
¼ tsp salt
½ tsp nutmeg
2 tsp cinnamon
1 cup blueberries (frozen are fine)
¼ cup sugar
½ cup maple syrup
4 TBSP Earth Balance butter, melted
½ cup vegan sour cream
2 flax eggs (2 TBSP ground flax meal mixed with 6 TBSP warm water)
½ cup almond milk
½ tsp vanilla
4-6 drop Young Living Lemon Essential Oil*

For the Glaze:
2 cups powdered sugar
2-3 TBSP almond milk**
2-3 drops Young Living Lemon Essential Oil**

Directions:
1. Preheat your oven to 350. Lightly grease your donut pans and set aside.
2. In a large bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
3. In a small food processor or blender, combine the blueberries and sugar until fully incorporated and some small chunks/pieces remain. Transfer the mixture to a small saucepan and stir on low heat until the sugar melts, creating a syrup of sorts.
4. In a medium sized bowl, whisk together the maple syrup, melted butter, sour cream, flax eggs, vanilla, almond milk, blueberry syrup mixture, and lemon oil drops.
5. Pour the wet mixture into the flour mixture and stir to thoroughly combine.
6. Fill the wells of the donut pan half full. The fuller the wells, the poofier the donuts, and the more likely the hole in the center will be filled in.
7. Bake for 8-10 minutes, or until a toothpick inserted into a donut comes out clean. Allow to cool in the donut pan for 7 minutes and then turn out on a cooling rack to completely cool.
8. While the donuts are cooling, mix the powdered sugar, almond milk, and lemon oil to make your glaze.
9. Once the donuts are cool, dip one side in the glaze and set aside to let the glaze set.
10. Eat and enjoy! 

*If you don’t have the Lemon Oil for the donuts, you could try decreasing the almond milk to ¼ cup, and add in ¼ cup fresh lemon juice and 1 tsp lemon zest.
**If you don’t have Lemon Oil for the glaze, you could use fresh lemon juice in place of the almond milk.

I hope to keep experimenting with the oils and seeing what I can create to share with you. If you have questions about or are interested in Young Living Essential Oils, shoot me a message. In the meantime, have you baked with Essential Oils? What are your favorite recipes?

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