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sourdough discard blueberry lemon donuts

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These sourdough discard blueberry and lemon donuts are the ultimate accompaniment for your tea or coffee. Bring the coffee house feelings back home by baking a tray (or several) of these, turning on some good music and get comfy with a cup!

When you go to a cafe, what would be your ideal baked goods pick? If there are a lot of delicious looking pastries, it probably would get really hard for me to choose. I have an unconditional love for double chocolate muffins with etxra large, NOT melted chocolate chunks. However, those can sometimes be sweet. Like REALLY sweet.

flat lay of vegan sourdough discard blueberry lemon donuts. There are also blueberries as decoration as well as fine white flowers. The background is beige and the donuts lay half on a piece of wrinkled baking paper.

So I either look out for everything berry cheesecake or-surprise, surprise- BLUEBERRY LEMON! Especially in muffin form, this flavor takes me straight back to childhood. We used to travel a lot in the United States and Canada and those places are where my love for this flavor started. Even though my first encounter was rather unglamorous (it was one of those pre packaged blueberry muffins you can get in the supermarkets there), I sure also tasted quite a few in small cafes.

close up o sourdough discard blueberry lemon donuts. They ly on a piece of wrinkled parchment paper and fine white flowers create a decoration.

To this day the combination of sweet blueberries and tangy lemon in a baked good reminds me so much of these trips. Hence I needed to let these two have a special place in one of my sourdough discard experiments.

About these sourdough discard blueberry lemon donuts

stack of vegna sourdough discard blueberry lemon donuts. There are also blueberries as decoration as well as fine white flowers. The background is beige and the donuts lay half on a piece of wrinkled baking paper.

The base it pretty much the same as for my vegan baked cinnamon raisin donuts or coconut delight donuts. Once you figured out a method that works you want to try different flavors with it, you know?

As you could probably already guess from the name this recipe calls for sourdough discard which is great if you are curently growing or keeping a starter. Of course you can also use a gluten free discard. I will also try to recreate the donuts using yogurt instead, but I am afraid they will not rise as much and result in the same fluffy consistency. Other than that we will need:

  • oat flour
  • coconut or brown sugar
  • flaxseeds
  • ground almonds
  • almond butter (I highly recommend using a roasted variety. You could substitute it with vegan butter, though the almonds create a nice subtle flavor in my opinion!)
  • lemon juice and zest
  • plantmilk (use whichever you prefer!)
  • baking soda
  • powdered sugar/ sweetener plus more lemon juice and plantmilk for the glaze

Yes, this might seem like quite a few ingredients but I promise, they are all pretty basic and every larger supermarket will carry them. No unicorn sprinkles and rainbow sparkles neede to create some blueberry lemon donut magic 😉

close up flat lay of vegan sourdough discard blueberry lemon donuts. There are also blueberries as decoration as well as fine white flowers. The background is beige and the donuts lay half on a piece of wrinkled baking paper.

So. I hope you will enjoy them as much as I do and would love to know how it went in case you tried them. Happy baking and

ALL THE BEST

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Sourdough discard blueberry lemon donuts

These sourdough discard blueberry and lemon donuts are the ultimate accompaniment for your tea or coffee. They are vegan, can be made gluten free and taste as if you would have gotten them straight from your favorite cafe!
Course Breakfast, Dessert, Snack, sweets
Keyword breakfast, dessert, gluten free, oats, oil free, snack, vegan
Servings 12 donuts

Ingredients

for the donuts

  • 180 g sourdough discard *
  • 90 g oat flour (oats ground into a fine flour) **
  • 70 g coconut (or brown) sugar
  • 1 Tbsp ground flaxseeds
  • 1/2 Cup + 2Tbsp plantmilk (I used almond)
  • 2 Tbsp (20g) ground almonds
  • 2 Tbsp (30g) almond butter
  • 1/2 Tsp baking soda
  • 2 Tsp lemon juice
  • zest of 1 large orgnaic lemon
  • 100-150 g fresh or frozen blueberries

for the glaze

  • 70 g powdered sweetener/ sugar
  • 2-3 Tbsp plantmilk
  • juice of 1/2 lemon

Instructions

Making the donuts

  • Mix the flaxseeds with 3 Tbsp water and let sit for 10 minutes.
  • Prepare a donut baking tin by lighlty greasing it with some oil or (vegan) butter. Preheat the oven to 200C.
  • Meanwhile add the flour, baking soda, sugar and ground almonds to a large mixing bowl.
  • In another (smaller) bowl mix together the plantmilk, sourdough discard, lemon juice, almond butter and lemon zest. Add the flaxseeds once ready.
  • Combine the wet with the dry ingredients until a smooth batter forms. Fold in the blueberries
  • Fill some of the batter into each form ad bake for around 15-20 minutes. Let cool COMPLETELY before removing from the bakling tin. Repeat the process until all of the batter is used up.

Glazing

  • Mix together all the ingredients for the glaze until well combined.
  • Dip one top of the donuts into the glaze.decorate with more blueberries or flowers if you want to and serve!
  • Store in the fridge in an airtight container for up to two days or freeze. Enjoy!

Notes

*you can use one that ismade with gluten free flour
**opt for gluten free oats if needed

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