Baked Blueberry Sour Cream Donuts
Bake up a special breakfast treat for your loved ones today! Tender sour cream donuts with summer’s best blueberries baked in, and a gorgeous blueberry glaze! Try adding a little fresh basil from your barden for a subtle hit of herbal freshness. Your family will love these soft cake donuts, studded with pockets of jammy blueberries!
Servings: 6
Calories: 334kcal
Ingredients
For the Donuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg (large)
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 1/4 cup fresh blueberries
- 1 1/2 teaspoons lemon zest (zest of 1/2 lemon)
- 1 small basil leaf, optional
Instructions
To Make the Donuts
- Preheat the oven to 350 degrees, and lightly mist a donut pan with non-stick spray.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- In a smaller bowl, combine the sour cream, sugar, oil, egg, and vanilla.
- Fold the sour cream mixture into the flour mixture, until just barely combined and lumpy.
- Gently fold in the blueberries, and transfer the mixture to the prepared pan.
- Bake for 14 minutes or until just beginning to brown around the edges. Cool completely, and drizzle or dip in glaze.
To Make the Glaze
- Place all the glaze ingredients in a blender, chopper, or food processor, and process until smooth.
Nutrition
Calories: 334kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 215mg | Potassium: 69mg | Fiber: 1g | Sugar: 33g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg