Blueberry Cake Doughnuts with Basil Balsamic Glaze

Ingredients

 Doughnuts:

1/4 cup (30g) whole wheat pastry flour

1/2 cup (60 grams) all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

3 tablespoons unsalted butter, melted and cooled

1/4 cup (55g) granulated sugar

1 large egg

1/3 cup buttermilk

1/2 cup frozen wild blueberries

1 teaspoon lemon zest 

Glaze:

1/4  cup frozen wild blueberries

1/4 cup frozen blueberries

1 tablespoon maple syrup

1 teaspoon balsamic vinegar

2 tablespoons fresh basil

1 ½ teaspoons lemon juice

2 tablespoons milk

1/2-3/4 cup powdered sugar

Pinch of sea salt

Instructions

1.     Preheat oven to 400ºF. Grease a doughnut pan and set aside.

2.     In a large bowl, whisk together flours, baking powder, baking soda, and sea salt. Set aside.

3.     In a small bowl, whisk the butter, sugar and egg until well combined. Add in buttermilk.

4.     Stir blueberries into the flour mixture. Then stir in the butter mixture and buttermilk until just combined.

5.     Spoon batter into a piping bag and pipe evenly into the pan.

6.     Bake for 8-10 minutes, or until doughnut springs back to the touch. Cool in pan 2 minutes, then transfer doughnuts to a cooling rack to cool completely.

7.     To make the glaze, combine the blueberries and maple syrup in a small saucepan. Cook over medium heat 5 minutes, stirring occasionally. Add balsamic vinegar and cook 5-7 minutes more. Mixture should reduce down to a thick, syrupy sauce. Remove from heat and cool completely.

8.     Transfer mixture to a high-speed blender and add basil, lemon juice, and milk. Blend until completely smooth and liquidy. Pour into a small bowl and stir in powdered sugar and salt. If you want a thicker glaze, add more powdered sugar, one tablespoon at a time. Stir in salt.

9.     Dip doughnuts, one at a time, into glaze. Set on a cooling rack to allow excess glaze to drip off. Let glaze dry for 10-15 minutes, and enjoy!