Calhoun Bend Mill Blueberry Crumble Donuts

Brittany Furbee

Servings

Serves 8-10

Category

sweets

Calhoun Bend Mill Blueberry Crumble Donuts

Ingredients

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    • 1 cup Calhoun Bend Mill blueberry crumble mix
    • 2 tablespoons butter, melted

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    • ½ cup Calhoun Bend Mill blueberry crumble mix
    • 1 cup flour
    • ½ cup granulated sugar
    • 1½ teaspoons baking powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ½ cup buttermilk
    • 1 egg
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • ½ cup frozen blueberries
    • 1 teaspoon flour

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    • 1½ cups powdered sugar
    • 3 tablespoons milk
    • ½ teaspoon vanilla extract
    • ¼ cup fresh or frozen blueberries

    Directions

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      1. In a bowl, combine Calhoun Bend Mill blueberry crumble mix and melted better. Set aside.

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      1. Preheat oven to 350 degrees. Grease a 6- or 12-cavity donut pan with nonstick spray and set aside. In a large bowl, whisk together Calhoun Bend Mill blueberry crumble mix, flour, sugar, baking powder, cinnamon, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined. In a small bowl, mix frozen blueberries with 1 teaspoon of flour. Add to batter and stir to combine.

      2. Spoon or pipe batter into prepared donut pans, filling each cavity about ¾ full. Sprinkle prepared crumble topping over each donut and bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes before removing.

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      1. In a blender, combine powdered sugar, milk, vanilla, and blueberries until smooth and pourable. Drizzle each donut with desired amount of glaze. Enjoy immediately, or store donuts in an airtight container for up to 2 days.