When I think of purple foods, the first thing that comes to mind are blueberries. There are, of course, other purple foods — plums, potatoes, cabbage even artichokes, eggplant and asparagus — but the easiest for me is blueberries as I have a whole bunch frozen in my fridge plus the jar of jam that I made last year. The color came out very dark but the glaze was perfectly blueberry-esque.
Ingredients
For the donuts
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cardamom (optional)
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup sour cream, at room temperature
1/2 cup whole milk, at room temperature
For the blueberry glaze
2 cups powdered sugar
2 tablespoon blueberry jam
1 teaspoon vanilla
2-4 tablespoon milk
Directions
Heat the oven to 350F. Grease a donut pan and set aside.
In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). In a large bowl, whisk together the melted butter, granulated sugar, eggs, vanilla, sour cream, and milk. Add the dry ingredients to the wet ingredients and whisk just until combined.
Add the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pan until each well is three-quarters full. Bake the donuts for 11-12 minutes. Let them cool for 10 minutes in the pan then turn them out on a wire rack to cool completely. Then repeat with the rest of the batter until all the donuts are baked.
To make the blueberry vanilla glaze, add powdered sugar, blueberry jam, vanilla and milk to large mixing bowl, big enough to easily dip the donuts into. Whisk until smooth. Start with 2 tablespoons of milk and add more as necessary until the right consistency is reached.
Dip each donut into the glaze and return each to the wire rack. Let the icing set on the donuts, about 30 minutes, then serve.
