I finally got inspired to make something today! I confess, I haven’t been in a cooking or baking mood. Mostly I just read books, clean, pack, eat, and repeat. I considered making blueberry muffins, but that sounded boring. I’d heard of strawberry donuts before, so I figured I could make a blueberry version. It worked, and they taste amazing! Cake donuts loaded with juicy berries and topped with a berry glaze. They might be the healthiest donuts I’ve ever eaten!

I really thought that when summer break finally came, I’d crank out new recipes on this blog every day. I somehow manage to forget every year that summertime is not the baking time of year. That’d be autumn, with its crisp mornings that are begging for apple muffins, chai tea, and pumpkin spiced everything. Bliss.

Oh, and it’s HOT outside. It was in the low 70’s earlier this week and that felt magical, but it’s all over now. The humidity’s back, as evidenced by the fact that I went out to the park at 10 AM and ended up sweaty and gross within 10 minutes. The park is gorgeous, though. Check it out:

I loved the chipmunks and the raccoon-printed cement the most. I love our town and its parks, they’re huge and awesome and everywhere! Nature makes me happy and peaceful. I definitely got spoiled living next to a county park that no one seemed to know existed, but the parks in Ames and surrounding towns are almost as good.

I got like 10 bug bites and sweated too much. Then I went home, took a shower, cranked up the AC, and made donuts. Why not?

*Makes 6 donuts

Ingredients:
1 c. flour
¼ c. sugar + 2 T., divided
3/4 t. baking powder
⅓ c. buttermilk
1 large egg
2 T. honey
1 T. butter, melted
1 t. vanilla extract
1 c. blueberries, divided
½ c. confectioner’s sugar

Directions:
Preheat oven to 425 F and lightly coat donut pan with cooking spray. Combine flour, sugar, baking powder and salt in a bowl and whisk till combined. Add buttermilk, egg, honey, butter and vanilla stirring well with a spatula. Add 1/2 cup strawberries and gently mix in until just combined. Pipe mixture into donut pan, filling 3/4 of the way full. Bake for 8 minutes or until toothpick comes out clean. Let cool on a wire rack for 5 minutes.
To make the glaze, heat the remaining ½ cup of blueberries and 2 T. sugar in a small saucepan over medium heat until berries burst and begin to thicken, about 5 minutes. Whisk in confectioner’s sugar until blended. Dip donuts in glaze and return to wire rack. Store at room temperature for up to 3 days.

Adapted From: A Happy Food Dance