(originally made 8/2011)
grandmother used to have 150 blueberry bushes and would sell to the
local bakeries and restaurants. If you came to visit, you were given a
bucket and a row and strict instructions on picking. Roll the berries,
don't take off the blue "frost". Pick one bush clean before moving
on. And heaven help you if you picked a red or white one :) When she
passed, the bushes were split among the family and my dad ended up with
14. They've had up years and not so great years, but it's been a
banner year at my dad's patch this year. I got about 4lbs on Tuesday
and then went back on Sunday and got another 3lbs. I've already made
blueberry lemonade, blueberry milk and this morning I'm working on a
pie, plus these awesome donuts.
I found this recipe on the
Prevention RD blog via Foodgawker, and love that it gave me another
chance to use my new mini donut pans. I never keep cake flour on
hand, so I used the AP/cornstarch sub. I left out the applesauce
(didn't have any) and added maybe a splash more buttermilk. I did not
halve the blueberries. I used the smallest out of what I had and had
no problems, even with the mini tins.
These are sooo good. They have a wonderful texture and the orange
glaze compliments the blueberry donut perfectly. I was going to do
half with a maple glaze but got distracted and forgot :)
Orange Glazed Blueberry Doughnuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch) -- used ap & cornstarch
3/4 cup sugar
2 tsp baking powder
1 tsp kosher salt
1 tsp orange zest
3/4 cup low-fat buttermilk -- at room temperature
2 eggs -- lightly beaten, at room temperature
2 Tbsp unsweetened applesauce -- omitted
1 tsp vanilla extract
1/2 cup blueberries -- halved
1 1/2 cups powdered sugar
1 Tbsp whole milk
1 Tbsp freshly squeezed orange juice + more to thin out -- if desired
1/2 tsp vanilla extract -- omitted
Sift the cake flour, sugar, baking powder and salt into a large bowl. Mix. Add in the orange zest and mix it in.
Pour in the buttermilk and add in the eggs, butter and vanilla extract.
Gently mix the ingredients together. Be careful not to over-mix the
batter. Fold in the halved blueberries carefully.
Lightly grease a doughnut pan with non-stick cooking spray. Carefully
spoon the batter into the doughnut pan. You want to fill each one up 1/2
of the way. Bake the doughnuts at 400 F for 8-9 minutes.
While the doughnuts are baking, make the glaze.
Put the powdered sugar in a large bowl. Add in the orange juice, milk
and vanilla extract. Whisk to combine. If the glaze is too thick, add
additional orange juice or milk, 1/2 teaspoon at a time until desired
consistency is reached.
Once the doughnut are done baking, let them cool in the doughnut pan for 4 minutes. Then remove them from the pan.
Dip one side of each doughnut in the glaze. Set the doughnuts on top of a
cooling rack with a baking sheet underneath. Allow the glaze on the
doughnuts to dry and serve immediately. Yield: ~21 doughnuts.
Nutrition Information (per doughnut): 98 calories; 0.5 g. fat; 21 mg.
cholesterol; 172 mg. sodium; 22 g. carbohydrate; 0.14 g. fiber; 1.9 g.