High Protein Blueberry Cake Donuts

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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 donuts

Course: Breakfast, Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Donut pan
Mixing bowls
Whisk
Wire rack

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.

Notes

Store cooled donuts in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 1-2 months. Reheat gently if desired.