This past week we sat on the deck and dined on blueberry cake donut holes & rosé for dinner. And I loved it. Donut judge.
It appears that I have an obsession with the cutest ‘lil berry ’round town, the blueb. They really go good in everything and this summer I believe I have used the bluebs to their full potential…
…swimming in a muffin, muddled in a cocktail, stuffed in french toast, swirled in a smoothie, smooshed in a donut, drizzled over pancakes, I could literally go on forever…
These baked blueb donut holes are soft and cakey with little bursts of blueberry goodness throughout and finished off with a crunchy sweet glaze. I may just open up a little donut hole store right in my little kitchen. Except I’ll probably eat them all first.
Best thing about this recipe {besides the fact that these resemble heaven in your mouth}? No need to go buy a donut pan – I use a mini muffin tin and fill it about half way so they still come out ball shaped.
what you’ll need:
For the donuts:
1 cup flour
1/3 cup white sugar
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup “buttermilk” – see previous post for recipe
1 egg, beaten
1 teaspoon vanilla
1 1/2 teaspoons oil
1/2 cup fresh or frozen blueberries
For the glaze:
1 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
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