Take all of those summer blueberries you froze and turn them into yummy cake donuts for a Saturday morning treat. Topped with a glaze made from pureed blueberries and confectioners’ sugar, they're sure to satisfy any sweet tooth. Friends and neighbors are sure to pop in unexpectedly when they hear that you're the house with the blueberry donuts.
Preheat oven to 425°F. Prepare doughnut pan with vegetable pan spray.
In large bowl, whisk together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fold in 1 cup blueberries. Fill each doughnut cup approximately 2/3 full.
Bake 7-9 minutes or until the tops of the doughnut spring back when touched. Let cool in pan 5 minutes before removing to cooling grid to cool completely.
For glaze, puree remaining blueberries in blender or food processor. Strain puree; 1/4 cup juice should remain. Discard solids.
In small bowl whisk together blueberry juice and confectioners’ sugar until smooth. Cover tops of doughnuts with glaze.