Donut o’ the Month: Whole-Wheat Lemon, Lavender & Blackberry Glazed Cake Donut

April 2015

April showers bring May flowers…and floral donuts too!


I recently had to drive through a neighborhood I visit all too infrequently. The drive reminded me just how beautiful that neighborhood is, especially in spring. Each house seemed to be framed by a blossoming bush or tree. The bold house colors of the historical row homes and their antique details really seemed to sing. I drove at an elderly pace, taking in the views of white petals, bright pinks, a lot or two transformed into communal gardens, trees swaying on the blistery day… all of these views reminded me of how deep my hibernation had been.


Like the awakening annuals, the busy bees and the returning birds, I am ready for this change of season, for exploring new flowering fields and even the blooms breaking through concrete too. Despite the wanderlust whirling inside me that yearns for the exotic, far-off corners, I’m making a conscious effort to be more adventurous, more playful and to take the time to explore what’s close to home.


A flowering breakfast donut is a great reminder of all those goals! Here’s to April and its promises of spring in full bloom!


Bon Appétit!

Blackberry, Lemon & Lavender Cake Donuts with Lemon Lavender Glaze
yield: about 12-15 donuts, depending on the size of your cutter

About this Recipe: Be sure to source an organic lavender bud for this recipe. I found mine at a Farm-to-Table conference, but I’m sure there are farmers or smaller stores that sell them as well. Avoid lavender that isn’t labeled food-grade, as it probably was sprayed with pesticides. I used a food processor to grind the lavender with the flour to make sure it was equally dispersed and to achieve a more palatable texture. You can substitute your favorite berry for the blackberries. Be sure to use an organic, non-gmo oil to keep these donuts as guiltless as possible. They’re best when fresh and still warm.