Sunday, May 1, 2016

Blueberry Sour Cream Doughnuts

I made doughnuts for breakfast this weekend and wow, are these tasty.

I found myself panicking because I somehow had two 8 ounce packages of sour cream in my fridge and no clear intention on how to use them. I looove sour cream on tacos, nachos, quesadillas, potatoes, you name it. But I always forget how great it is to BAKE with sour cream!

Adding sour cream to baked goods adds a wonderful richness and tangy flavor that you simply cannot get from milk or oil. The cakes tend to be a little denser but I find that they stay fresh and moist longer than recipes without.

These Blueberry Sour Cream Doughnuts remind me of those irresistible blueberry cake doughnuts from Dunkin' Donuts...only they won't cost you a weeks-worth of calories! They are slightly sweet and bursting with juicy blueberries. The sour cream makes these rich and tender. I also lighten them up a tad by replacing 1/2 cup of the all purpose flour with whole wheat flour - this adds a light nuttiness that these otherwise super-sweet breakfast gems crave!

Now let's take some time to be honest about a few things. These are doughnuts, and therefore we shall be unapologetic in our indulgence, That means we need butter in the batter and a sweet glaze on the outside. We aren't sorry because we know these important details make our doughnuts gourmet and worth every bite.

Here's what you need for Blueberry Sour Cream Doughnuts* (Print Recipe!)

1 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1 cup sour cream (regular or light both work)
1 teaspoon vanilla extract
1 large egg
3/4 cup frozen blueberries, thawed and patted dry
1/4 cup powdered sugar
1 tablespoon milk
1 additional teaspoon vanilla extract

Here's what you do

Preheat oven to 350 degrees. Spray two doughnut pans with nonstick baking spray and set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a medium bowl, beat together the butter, sour cream, vanilla, and eggs. Add the wet ingredients to the dry and stir until no dry bits remain. This will require a bit of elbow grease but keep stirring and it will come together. Gently fold in the blueberries, taking care not to burst them and turn your batter purple :-)

Spoon the thick batter into the doughnut pans about 2/3 of the way full. Bake for 9 to 10 minutes until a toothpick comes out clean with a few crumbs. Cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Repeat with any remaining batter - I got 14 doughnuts from this recipe but admittedly overfilled my pan on the first batch, so you may get a few more.

Meanwhile, whisk together the powdered sugar, milk and vanilla until a smooth glaze forms, Dip the smooth tops of the doughnuts in the glaze and return to the cooling rack to set the icing. Doughnuts will last well wrapped on the counter for up to 3 days, or about 5 days in the refrigerator.

*Gas Stove Girl Original Recipe

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