Blueberry Donuts with Vanilla Bean Glaze
March 7th, 2012
I have been known to get obsessed.
Did you know that when I did that donut pan give-away two weeks ago that I asked everyone what their favorite flavor was? There were some consistent favorites: Bavarian cream (what is that??!) and blueberry.
Well guess what? Blueberry donuts certainly caught my attention… I whipped a batch on Sunday morning and my kids devoured them.
Mason managed to sneak a couple too. He’s a tough critic, and L-O-V-E-D them. Wait. He also eats dirt, and garbage, and, oh, never mind….
** By the way- these would bake up nicely in mini bunt pans or mini muffin tins too.
Blueberry Donuts with Vanilla Bean Glaze, makes 18 donuts
2 ¼ cups AP flour
1 ¼ cups sugar
2 tsp baking powder
1 tsp salt
1 cup cream
1 Tbs vanilla extract
3 Tbs melted butter
1 cup blueberries
Vanilla Bean Glaze:
1 cup powdered sugar
¼ cup cream
1 tsp vanilla bean paste (you could also use vanilla extract)
1 Tbs hot water
Preheat the oven to 350 degrees. Grease the pan really well with cooking spray!
(This is what happens if you don’t grease the pan)
In a large bowl combine all of the dry ingredients.
In a separate bowl, whisk together the cream, egg and vanilla until smooth.
Make a well in the dry ingredients and pour in the wet ingredients. Stir together and add the melted butter to the batter.
Stir the batter and mix it really well until smooth.
Fold the blueberries into the batter.
Spoon the batter into the donut pan. Bake at 350 for 10-12 minutes or until golden on top.
Let them cool for a few minutes before gently turning them out onto a cooling rack.
While the donuts are baking, make the glaze:
Combine all of the ingredients in a small bowl and whisk together until smooth.
Drizzle the glaze over the top of the donuts when they have cooled.