adapted from this recipe by barbara bakes
1 cup water
2 ounces dried blueberries
1 1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
2/3 cup sugar
1 large egg
1/3 cup organic canola oil
1 cup buttermilk
1 tsp vanilla extract
Powdered sugar, for dusting
In a small saucepan, simmer the water and blueberries over medium heat until all of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and cool to room temperature.
Preheat oven to 350º. Lightly grease donut pans with cooking spray or oil.
In a small bowl, whisk together flour, baking soda, salt and lemon zest. Set aside.
In a large bowl, beat together sugar and egg until well combined. Whisk in oil, buttermilk and vanilla extract. Combine with flour and stir in cooled blueberry mixture.
Divide batter evenly into donut cups, filling each about 3/4 full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier. Will need to bake in batches)
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
When donuts are done, cool for a few minutes in the pan, remove from pan and sprinkle with powdered sugar.
Makes about a dozen baked donuts.