We recently had blueberry basil scones at my favorite local coffee shop– SO good and reminded me of blueberry bourbon basil donuts we had at Blue Star Donuts. This recipe uses all purpose flour and whole wheat pastry flour. Whole wheat pastry flour uses low protein soft wheat, giving it a nutty flavor and the nutritional benefits of whole grains. I don’t usually like a heavy glaze or frosting on baked goods so thought a light lemon vanilla glaze would work well with these flavors. I also made some plain, and some with turbinado sugar sprinkled on top for crunch, making it more scone-like.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup basil, chopped finely
- 1 cup blueberries (fresh or frozen, I used frozen)
- ¾ cup reduced fat buttermilk
- 2 large eggs
- 3 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2/3 cup confectioner’s sugar
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon vanilla extract
- Preheat oven to 350 and grease donut pan (I used the same pan twice and the second batch filled 4 of the 6 donut molds).
- In a large bowl, whisk together dry ingredients (flours, sugars, baking powder, and salt). Sift, if necessary. Stir in blueberries and basil to coat lightly in flour mixture.
- In a medium bowl, whisk buttermilk, eggs, oil, and vanilla. Add to dry ingredients and stir. Do not over mix.
- Add to donut pan, filling 3/4 full. Bake 10-14 minutes or until donuts are golden brown at edges and tops spring back to the touch.
- While donuts are baking, mix powdered sugar with lemon juice and vanilla. Drizzle on donuts while still warm. You can also leave the donuts plain or sprinkle with turbinado sugar (add to batter in donut pan before baking).