Blueberry Lemon Doughnuts

Whether you think it ought to be "doughnut" or "donut," these baked (not fried) little creations taste good regardless of how you spell their name!

To make these moist and sweet delights, you will need the following items:

To make the donuts:
2 cups cake flour

3/4 cup sugar

2 teaspoons baking powder

3/4 teaspoons salt

1/2 cup Greek yogurt, 0% vanilla Chobani preferred
3/4 cup milk
½ teaspoon vanilla extract
2 eggs, lightly beaten

2 tablespoons salt-less butter, melted

To make the jam:
1 cup blueberries
1/2 cup sugar
1 tablespoons lemon juice

To make the glaze:
1 cup powdered/ confectioner's sugar
4 tablespoon milk
1 teaspoon lemon zest
1/4 vanilla bean scraped for caviar (more instruction to follow later)

Bakeware needed:
Donut or muffin pan
Non-stick cooking spray or Crisco

Cake flour differs from all-purpose flour in its protein content (cake flours has less protein per cup than all-purpose). The reason this is a GOOD thing is that, when heated, protein goes through chemical changes; they coagulate and become firm and lose moisture.

Cake flour is also finely ground, so it gives a softer, finer texture to baked goods.

1. Preheat your oven to 425F.

2. In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash the blueberries until only a few remain whole. Heat and stir mixture until boiling.
3. Remove the mixture from heat and allow to cool and thicken. Set aside.

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
3. Spray your doughnut pan with non-stick spray or wipe each cavity with a small amount of Crisco.
4. Fill each cavity with ¼-1/3 cup of doughnut batter.
5. Spoon two to three teaspoons of blueberry jam on top of the doughnut batter in each of the pan cavities.
6. Using a knife, swirl the jam into the doughnut batter.

1. Bake in oven for 9 minutes, or until light golden brown.
2. Allow to cool on a wire rack.

1. In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until the sugar is dissolved and the mixture is runny.
 Pour over each doughnut, or dunk the tops of doughnuts into the glaze and turn right side up to set.

Best served while still slightly warm and with a cup of coffee or talk glass of cold milk!

Every vanilla bean is actually a bean pod, full of small, black beans that appear as little dots and are often referred to as "caviar."

The best way to get to this caviar is to take a sharp paring knife and carefully split vanilla bean lengthwise. Then, using your small knife or a small spoon, thoroughly scrape both sides of the bean.

Since you only need 1/4 of one vanilla bean, to avoid waste, I love sticking the scraped pod into a small container of sugar for a lovely vanilla sugar to put in coffees later!