Baked Blueberry Cream Cheese Doughnuts

Now that the weather in Boston is consistently 70-80 degrees, turn on your oven and bake these. It’s worth it.

In an effort to use my doughnut pan more often – and, in this case, make use of leftover cream cheese – I scouted out a recipe for scrumptious doughnuts over the weekend. The end result is a surprisingly light, mostly healthy doughnut that’s super moist and super tasty.

Baked Blueberry Cream Cheese Doughnuts
Yields: 12 doughnuts
Adapted from Everyday's a 'Hollyday'

Doughnuts:
-1 cup all-purpose flour
-1/2 cup whole-wheat flour
-1/3 cup granulated sugar
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 egg
-6 oz. whipped cream cheese
-1/2 cup plain soy milk

-1 tsp. lemon juice
-1/4 cup frozen blueberries, thawed and chopped

Glaze:
-1 cup powdered sugar
-1 tbsp. plain soy milk
-1/4 cup frozen blueberries, thawed and smashed

Directions:
1.) Preheat oven to 325 degrees. Lightly grease two 6-count doughnut pans (or just make them in two batches, like I did).
2.) In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Set aside.
3.) In a small bowl, whisk together egg, cream cheese, soy milk and lemon juice. Add to dry ingredients and stir just until combined. Stir in chopped blueberries. (The batter will be pretty thick - this is a good thing).
4.) Divide batter evenly into doughnut cups, filling each about half full. (I used a pastry bag, but you can always just use a tablespoon/whatever you have on hand).
5.) Bake for 12 minutes, or until a toothpick inserted into the center comes out clean (or, when you touch the doughnut it springs back up). Remove from oven and cool for a few minutes in the pan. Set on wire rack to cool completely.
6.) In a small bowl, whisk together powdered sugar, soy milk and smashed blueberries to create a thin glaze. Dip each doughnut into the glaze.

A delicious doughnut coated in glaze that’s not chocked full of fat = a dream come true? I think so.

Do you bake at all during the summertime, or would you rather leave your oven off?

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