scd blueberry cake donuts

I’m convinced there’s nothing better than waking up to freshly baked blueberry cake donuts and a hot cup of coffee. If that doesn’t sound like the ideal morning, I’m not sure what does!

Anything blueberry-flavored has always been one of my favorites: donuts, muffins, Poptarts, bagels… you name it! I still have vivid memories of running down the stairs on Saturday mornings excited to grab my package of blueberry Poptarts and watch Beauty and the Beast for the 237th time. Getting Tim Horton’s donuts was also always a special treat whenever we went to visit my grandparents. I would ALWAYS order either the chocolate frosted one with sprinkles or their blueberry cake donut.

Little did I know that many years later, this childhood memory would inspire one of my first crazy SCD creations!

So after diving head-first into following the specific carbohydrate diet, I was determined to create a perfectly moist, grain-free blueberry donut recipe. These were the result!

The “icing” is homemade blueberry syrup and plain Greek yogurt mixed with honey and a splash of almond milk.

Making the blueberry syrup

To make the syrup, I simply cooked down 2 cups of frozen blueberries with a little bit of honey for about 8 minutes. Lightly mash the blueberries every few minutes. After the berries are cooked down, simply separate the liquid syrup away from the solids!