Growing up my sugar intake was minuscule pretty much non-existent. Even though my friends raved about my mom’s healthy muffins, I longed for muffins that were made by Betty Crocker… at the time I didn’t know she or her desserts existed.
I only knew my mom’s brownies and muffins tasted different from the ones I would eat at my friend’s house. My mom finally joined the dark side and made her first batch of ‘’Betty Crocker brownies’’ when I was in middle school.
My mom typically did all of our grocery shopping at local stores, but occasionally we would hit up good ole wally world aka Walmart.
You know what Walmart has? Donuts. Now I couldn’t talk my mom into letting me get just any type of donut, but I could sometimes convince her into letting me indulge in a blueberry cake donut. soooo good
They are still my favorite to this day, though, it’s hard to resist a frosted chocolate donut with sprinkles too.
I love the memories of getting blueberry donuts with my mom, so I decided to recreate those memories with my kids. They helped bake lemon donuts with a beautiful blueberry glaze. Look at that color.
My kids eat blueberries like candy. They easily go through a package a day, I usually buy three cartons and try to make them last a week, but in case they don’t make it I always keep frozen blueberries on hand.
Frozen little blueberries are perfect for soothing teething babies, and they can’t choke on the little ones. I only had a donut pan for little donuts which was perfect for my daughter because she currently obsessed with everything little.
You know, kids typically want something in a huge size, but my little lamb always says she wants it baby size. So she was over the moon about their tiny little size.
Little Lamb insisted in having cowgirl mermaid in the picture
My husband came home with lilies; I thought they complimented the donuts better than cowgirl mermaid.
- 2 cups of flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ buttermilk
- 2 eggs
- 2 tablespoons butter
- zest of one whole lemon
- Blueberry Glaze
- 1 cup blueberry’s
- 2 cups powder sugar
- 1 ½ tsp heavy cream
- Preheat oven to 425
- Spray donut pan with vegetable oil.
- Combine flour, sugar, baking soda, salt in large bowl.
- Add eggs, buttermilk, butter and lemon zest. Mix until well combined.
- Fill donut cavity ¾ full
- Bake 7-10 minutes
- Blueberry Glaze
- Microwave blueberries until warm.
- Add them to a blender or food processor and puree.
- Whisk in heavy cream and sift powdered sugar into the puree.
- Mix until fully combined.
- Dip donuts in glaze and set them down to dry. I dipped each one 3 times.