Sunday, July 11, 2010

Joshua's Sunday Sampler: Baked Blueberry Donuts

We did pull out the baked donut pan again today. Readers here know I got it for Mother's Day and have been having my cakes and eating them too. Are they Cake Donuts? (going with the ambiguous recipe theme from last week) Perhaps - but they were delicious. We adapted a recipe that came with the pan to add blueberries, which Josh has been wanting to do. the other photo is a dinner this week, when we were running late and decided to have pancakes. My husband is great with the food art!

Blueberry Cake Donuts
 11/2 cups flour
1/2 cup fresh blueberries
1 tsp. baking powder
pinch salt
2 eggs
2/3 cup sugar
1 tsp. vanilla
1/2 cup milk
2 tblsp butter, melted

Preheat oven to 325F.
Combine flour, blueberries, baking powder and salt (gently). In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix lightly until lumps of flour disappear. Spray pan with cooking oil.  Fill donut spaces with batter. Bake 10 minutes until top springs back when pressed lightly. Cool; remove from pan.

These were sweet enough without glaze. Yum!

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