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.
