Ingredients

The following ingredients have 6 Servings
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup sour cream (I used full-fat but think reduced fat will work fine)
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/4 cup fresh blueberries (be sure not too add more or they will become too soft)
  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 1-2 tablespoons whole milk
  • 1 cup confectioners' sugar, sifted
  • 1/4 teaspoon kosher salt

Instruction

  • Preheat oven to 350 degrees (F).
  • Generously grease a doughnut pan; set aside.
  • In a large bowl whisk together the dry ingredients; set aside. In a separate bowl whisk together the sour cream, butter, and egg.
  • Gently fold the wet mixture into the dry mixture - careful not to over mix! Quickly fold in blueberries.
  • Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool completely.
  • Once the donuts are cooled fully, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
  • For the Glaze: In a small bowl combine the confectioners sugar, milk, and salt; whisk smooth. The glaze should be thick but easily pourable; add more milk/sugar as needed.
  • Dip the firm, completely cooled donuts in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
  • Drizzle a swirl of glaze on each donut and serve! These are best eaten the day they are made.