Sherlock series? I'm mad for it, dangling from the Season 2 cliffhanger by my fingernails. The first episode of Season 1 is called "A Study in Pink", so I'm paying all geniuses involved a little homage here as I wade through last month's efforts to come up with something blue for Dessert Club.
After realizing I'd just drawn the worst possible color, I set to
brainstorming every possible way I could interpret "blue" into a
dessert. Bleu cheese. Blue cornmeal/corn chip. Blueberries. Dried
blueberries. Blueberry preserves. Blue raspberry. Blue Jell-o (whatever flavor that is.) Blue cotton candy.
"Blue ribbon ______."
I first thought of some kind of blue corn muffin
with a sweet blue cheese spread. I ordered some blue cornmeal and
collected recipes, intent on avoiding the "easy" route of just making
something with blueberries, in favor of a more creative, and, if I was
lucky, pleasantly surprising creation. So I made some blue corn
muffins. A few kinds in fact.
I looked at recipes I could make with blue Jell-o - poke cupcakes and the like, but I just couldn't bring myself to avoid natural foods that were at least close to the color blue, or blue in name. So I reluctantly but resignedly turned to the blueberry.
I wasn't down about it for too long, though, because there are some
amazing blueberry recipes out there. I looked at blueberry crisp
marshmallows, blueberry pie pops, and even considered trying to make a
blueberry bagel (still might.) In the end, I settled on a blueberry
doughnut, because I simply love my doughnut pans and don't use them
enough. When my test batch came out of the oven, I started to look
around the kitchen to see what on earth I could use to crank up the blue
And I stacked them all up on a bed of blue rock candy from World Market.
Lavender-Blueberry Doughnuts (print recipe)
Makes about 24 doughnuts
3 cups unbleached all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp dried lavender buds
1/2 cup butter, melted and slightly cooled
1 cup buttermilk
3 large eggs, beaten
2 tsp pure vanilla extract
1 cup fresh blueberries, rinsed, picked over, and dried
1 1/2 cups powdered sugar, sifted
Scant 1/4 cup fresh blueberries, mashed
Juice and zest of 1 lemon
2 to 3 drops blue food coloring, optional
Lavender sugar, for sprinkling
1. Preheat the oven to 375 an position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.
To make the doughnuts, in a large bowl, combine the flour, granulated
sugar, baking powder, baking soda, nutmeg, ginger and lavender with a
3. In a medium bowl, combine the melted butter,
buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes.
Pour the egg mixture into the flour mixture and stir with a large
wooden spoon until completely combined. Gently fold in the blueberries
until just combined. Do not overmix.
4. Using a pastry bag with
a hole cut in the tip just larger than a blueberry, divide the batter
equally among the doughnut wells. Bake the doughnuts for 8 to 10
minutes, until they spring back when lightly touched. Remove them from
the oven, invert the doughnuts on a wire rack, and allow them to cool
5. To make the glaze, combine the powdered sugar,
mashed blueberries, lemon zest, and as much lemon juice as needed to
make the right consistency. Dip the top of each doughnut in the glaze
and lift, allowing excess to drip back into the bowl. Alternatively,
use a pastry brush to "paint" the glaze over each warm doughnut.
Sprinkle with lavender sugar and serve.
Recipe adapted from So Sweet: Cookies, Cupcakes, Whoopie Pies and More from Sur La Table
1 year ago: Pistachio-Cardamom Cupcakes with Lemon Cream Cheese Frosting (my Frosting for the Cause post)
2 years ago: Strawberry-Buttermilk Sherbet (so good)
3 years ago: Double Chocolate Mall Muffins