makes six donuts
For the crumble:
1/4 cup unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch fresh lemon zest
3 tablespoons cold unsalted butter, cut into small cubes
For the donuts:
1 1/4 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon lemon zest
1 large egg
1/2 cup low-fat organic buttermilk
1/4 cup organic 1% milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons melted coconut oil, slightly cooled
1 cup fresh blackberries, chopped into pea-sized pieces
1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. Make the crumble: In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two forks until crumbles form. Set aside.
3. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
4. In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and lemon juice. Stir in the coconut oil.
5. Add the wet ingredients to the dry ingredients and stir until well-combined.
6. Fold in the blackberries.
7. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 12-14 minutes, or until the donuts spring back when touched.
8. Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove the donuts from the pan–running a knife or offset spatula around the edges of the donut molds should help set them free. Let cool on a wire rack.
9. Any remaining donuts can be stored in an airtight container at room temperature. Donuts are best eaten within two days.