blueberry doughnuts.

blueberries beauties!

yep.. i made a gluten free doughnut

and it turned out pretty darn good.

and yes, this is another baking recipe!

i was inspired by the idea of a baked doughnut

when i saw it on my friend catherine's blog

maybe it was the doughnut pan? a new

addition to the kitchen or am i forever

inspired to fill the little stainless steel 

boxes in o's planet box lunch box?

or does it feel super cozy and warm 

to have homemade baked goods

in the house in a french terrine?

i say yes to all & to all a good night...

oh no good morning!

of course you can make these with 

any seasonal berries or fruits

& you can make these with

whole wheat flour too!

blueberry doughnuts

inspired by weelicious

*gather*

 1 1/4 cups of cup4cup flour*

1 tsp baking powder

1/2 tsp salt

2 tbs unsalted butter/softened

1/2 cup cane sugar

1 large egg

1/2 cup buttermilk***

***which i did not have***

so i used 2 heaping tbs of

vermont creamery's creme fraiche

and 1/4 cup of almond milk

(which could be any milk)

1 tsp vanilla extract

1 cup fresh blueberries

(you can use frozen)

*bake it*

preheat oven to 375

combine a bowl for the dry ingredients:

flour, bkg powder & salt 

set this aside for a bit

in a standing mixer or bowl with hand mixer

cream the butter & sugar

add the egg, buttermilk/milk/creme fraiche & vanilla

then add the dry mixture just until combined

gently fold in blueberries

grease & flour doughnut pan

spoon the dough filling into the pan

about 3/4 of the way to the top

bake for 14 minutes

cool on plate or rack 

sprinkle with powdered sugar

enjoy!

please leave a comment &

let me know how it goes!

xxxx

PS...the gf version is a bit sticky when

trying to put it in the pan & create a circle...

once baked, so good!