High Protein Blueberry Cake Donuts offer a delightful way to enjoy a classic baked treat with a powerful nutritional punch, making them a perfect guilt-free indulgence for any time of day. This recipe is designed for ease, maximizing flavor and satisfaction while boosting your protein intake.
Key Ingredients for High Protein Blueberry Cake Donuts
- Dry Ingredients:
- 1 cup all-purpose flour (or a gluten-free blend)
- 1/2 cup protein powder (vanilla or unflavored recommended)
- 1/2 cup granulated sugar (or your preferred sweetener like erythritol or stevia blend)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup unsweetened applesauce (or plain Greek yogurt)
- 1 large egg
- 1 teaspoon vanilla extract
- Blueberries:
- 1 cup fresh or frozen blueberries
How to Make High Protein Blueberry Cake Donuts
Whipping up these High Protein Blueberry Cake Donuts is a breeze, taking under 30 minutes from start to finish. The batter comes together quickly, and baking them results in a wonderfully moist and tender donut that’s brimming with fresh blueberry flavor. They’re a satisfying and healthier alternative to fried donuts, perfect for a quick breakfast, a post-workout snack, or an afternoon pick-me-up.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan or line it with non-stick donut liners. If using a donut pan, a light coating of cooking spray or butter will prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar (or sweetener), baking powder, ground cinnamon, and salt until thoroughly combined. Ensure there are no lumps of protein powder.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, unsweetened applesauce (or Greek yogurt), large egg, and vanilla extract until smooth and well-emulsified.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to tough donuts.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries into the batter. If using frozen blueberries, you can lightly toss them in a tablespoon of flour before adding them to prevent them from sinking to the bottom of the donuts.
- Fill the Donut Pan: Spoon or pipe the batter into the prepared donut molds, filling each cavity about two-thirds to three-quarters full. Avoid overfilling, as the donuts will puff up slightly during baking. Piping can make this step neater and more precise.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean. The baking time may vary slightly depending on your oven.
- Cool: Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to set properly.
Why You’ll Love This High Protein Blueberry Cake Donuts
You’ll absolutely adore these High Protein Blueberry Cake Donuts because they deliver all the comforting sweetness and crumbly texture of a classic cake donut, but with a fantastic protein boost to keep you fuller for longer. Unlike traditional fried donuts, these are baked, offering a healthier and often more cost-effective way to satisfy your sweet cravings without the guilt. The burst of juicy blueberries throughout each donut, combined with a hint of cinnamon, creates a flavor profile that’s both delightful and sophisticated, making them a step above your average baked good.
Imagine enjoying a warm, fragrant donut that not only tastes incredible but also nourishes your body with essential protein; that’s the magic of this recipe. It’s a smart choice for busy mornings when you need a quick, healthy breakfast, or as a post-workout treat that aids in muscle recovery. If you’ve ever enjoyed a blueberry muffin and wished it was a bit more substantial and protein-packed, these High Protein Blueberry Cake Donuts are your answer! Give them a try – you might just find your new favorite healthy indulgence!
Storing and Reheating Tips
To keep your High Protein Blueberry Cake Donuts tasting their best, proper storage is key.
- Refrigeration: Once completely cooled, store the donuts in an airtight container in the refrigerator for up to 3-4 days. The refrigeration will help them retain their freshness and prevent them from becoming sticky.
- Freezing: For longer storage, you can freeze the cooled donuts. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen donuts to a freezer-safe bag or container for up to 1-2 months.
- Reheating: To reheat refrigerated donuts, you can enjoy them at room temperature, or gently warm them in a toaster oven or microwave for about 10-15 seconds. For frozen donuts, allow them to thaw at room temperature for about 30 minutes, or reheat them gently in a toaster oven until warmed through.
Final Thoughts
These High Protein Blueberry Cake Donuts are a testament to how delicious and satisfying healthy baking can be. Give them a try; you’ll be delighted by their flavor and the energy they provide!
High Protein Blueberry Cake Donuts
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan or line it with non-stick donut liners. If using a donut pan, a light coating of cooking spray or butter will prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, granulated sugar (or sweetener), baking powder, ground cinnamon, and salt until thoroughly combined. Ensure there are no lumps of protein powder.1 cup all-purpose flour, 1/2 cup protein powder, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- In a separate medium bowl, whisk together the milk, unsweetened applesauce (or Greek yogurt), large egg, and vanilla extract until smooth and well-emulsified.1/2 cup milk, 1/4 cup unsweetened applesauce, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to tough donuts.
- Gently fold in the fresh or frozen blueberries into the batter. If using frozen blueberries, you can lightly toss them in a tablespoon of flour before adding them to prevent them from sinking to the bottom of the donuts.1 cup fresh or frozen blueberries
- Spoon or pipe the batter into the prepared donut molds, filling each cavity about two-thirds to three-quarters full. Avoid overfilling, as the donuts will puff up slightly during baking. Piping can make this step neater and more precise.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean. The baking time may vary slightly depending on your oven.
- Let the donuts cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to set properly.