Gluten-free Baked Blueberry Donuts

I somehow always end up with a pint of fresh blueberries in my fridge over the summer.  I’d like to say that we eat them fresh and in their natural state but I would by lying.  Most of the time they end up baked in some form of delicious breakfast or dessert.  Today I was craving donuts and thought I’d give the fresh blueberries a new purpose.  It was totally worth it.  These are light and fluffy with the perfect amount of sweet.

Makes 9 donuts, you can easily double this recipe.

nutmeg

some of my favorite ingredients

Ingredients:

• 3 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg, 1 egg yolk
• 1/2 teaspoon vanilla extract
• a few drops of almond extract (optional but adds so much flavor)
• 1 1/2 cups of gluten free flour (I use Bob’s one to one) Measure this out and pour into a bowl, remove 2 tablespoons and replace with 2 tablespoons cornstarch.  This makes a cake flour that makes the donuts tender and pillowy, not dense.
• 2 tablespoons cornstarch (see notation above)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of freshly grated nutmeg
• pinch of kosher salt
• 1/2 cup buttermilk
• 1 cup fresh blueberries

Cinnamon sugar topping:

1/2 cup confections sugar and 1 teaspoon cinnamon mixed together.

Directions:

Preheat oven to 350 degrees.  Spray your donut pan with non-stick spray, my favorite being coconut oil.

In a medium sized bowl, add the flour and refer to note above about the flour/cornstarch.  With a whisk blend together then add baking powder, baking soda, cinnamon, nutmeg and salt, whisk again and set aside.

In the bowl of your mixer, cream together the butter and sugar.  Add the egg and egg yolk and blend until nice and light in color.  Add the vanilla and alomond extract and mix until blended making sure to scrape down the sides.

Place the blueberries in a bowl and top with 2 tablespoons of your flour mixture and toss together until coated, this is to make sure the blueberries don’t sink to the bottom of the donut.

Beginning with the flour mixture and ending with same, add the flour mixture then buttermilk.  Make sure to scrape sides, do not over mix.

Lastly, gently FOLD the blueberries into your mixture.  Do not do this in your mixer or else you will have mushy blue donuts.

Bake for about 15 minutes or until the tops bounce back and they are a nice light brown. Remove from oven and turn out onto a cooling rack.  Using a sifter, top donuts with confections sugar/cinnamon mixture.  Enjoy!

Smells devine

Someone started eating them before I could take a picture!