Blueberry Cake Doughnuts

I've had several requests for this recipe, so here it is! Mike is a HUGE cake doughnut fan, while I prefer raised. That's okay, because they were still YUMMY!

Blueberry Cake Doughnuts

2T shortening
1C sugar
2 eggs
1C buttermilk
1 pt fresh blueberries, rinsed hulled & patted dry
3 1/2-4 C flour
Pinch salt
1 t baking powder
1/2 t baking soda
1/4 C milk
2 C powdered sugar


In a Kitchenaid-type mixer, cream together shortening & sugar. Add one egg at a time and beat until incorporated. Slowly add buttermilk. Switch to dough hook and add blueberries. Sift together flour, salt, baking soda & baking powder then add it to the blueberry mixture 1 C at a time until dough forms a smooth ball and climbs up the hook. Put dough in a greased bowl and refrigerate for at least an hour. (Mike made the dough the night before then cooked them in the morning and they were great!)
Preheat fryer to 350. Roll out dough to 1/2 inch thick, then using a doughnut cutter or biscuit cutters, cut doughnuts into rounds. Fry until golden brown, then remove & drain on paper towels. Whisk together milk & powdered sugar & drizzle over doughnuts & let glaze set before eating. (If you can wait that long!)

So there you have it. Hope you enjoy them! This makes about 2 dozen, depending on how big or small you make them. Mike actually made doughnut holes out of it all and we probably had 3-4 dozen.