A Blueberry Breakfast Delight

I love to bake, probably because I find it much more relaxing than actual cooking. It brings up all of those warm, fuzzy memories...even if you've never even made the dish before. That's what happened to me this weekend when I whipped up some blueberry donuts. I never made donuts with my family, but I was reminded of all the breakfasts we did make, mostly pancakes and canned Pillsbury cinnamon rolls. So try this recipe for baked blueberry donuts (much better than fried!) to start off your weekend.

Baked Blueberry Donuts: Yields 12 donuts

-2 1/2 cups cake flour
-2/3 cups sugar
-2 tsp baking powder
-1/2 tsp salt
-1/4 tsp cinnamon
-2 large eggs, beaten
-2/3 cups buttermilk
-2 TBSP butter, melted
-1 tsp vanilla
-1 cup fresh or frozen blueberries
-3 cups powdered sugar
-1/2 cup milk

-Preheat the oven to 325°F. Coat two 6-well donut pans with nonstick spray.
-In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.Set aside. In another bowl, whisk together eggs, milk, butter, and vanilla. Add to flour mixture and mix with a rubber spatula until just incorporated. Fold in blueberries.
-Using a spoon or a pastry bag, fill each prepared well halfway full with the batter. Bake in preheated oven until donuts begin to darken around the edges, 10 to 14 minutes. Remove donuts from the pan and let cool on rack.
-While the donuts cool, prepare the icing. Put the powdered sugar in a small bowl, and add the milk a spoonful at a time. Mix thoroughly before adding the next spoonful, until the desired consistency is reached. Dunk the top half of the donuts in the icing, and let the icing harden before serving.

Want more baked goods? Check out our recipes for Peanut Butter Chocolate Chip Banana Bread and Pumpkin Walnut Muffins.

–Lindsay Putnam