Baked Blueberry Ricotta Donuts

• FOR THE DONUTS:
• 1-1/2 cup Whole Wheat White Flour (can Substitute With All-purpose Or Cake Flour)
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 Large Eggs, Lightly Beaten
• 1-1/4 cup Ricotta Cheese, Whole Or Part Skim
• 3/4 cups Milk
• 1 teaspoon Vanilla Extract
• 1 Vanilla Bean, Seeded (optional)
• 3/4 cups Fresh Blueberries
• FOR THE LEMON VANILLA BEAN GLAZE:
• 1 cup Confectioners Sugar
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Milk
• 1/2 teaspoons Lemon Zest
• 1 Vanilla Bean, Seeded

1. Preheat oven to 350u0b0F. Lightly grease a donut pan that accommodates 6 average size donuts and set aside.
2. In a large bowl combine flour, sugar, baking powder and salt. Make a well in dry ingredients and add in eggs, ricotta cheese, milk, vanilla extract and vanilla bean seeds and blend with a hand mixer or with large spoon until combined. Gently fold in blueberries.
3. Spoon batter into donut pan halfway full. Bake in preheated oven for 8-11 minutes until lightly brown and firm. Cool on a wire rack.
4. For the glaze, in a medium bowl combine confectioner's sugar, lemon juice, milk, lemon zest and vanilla bean seeds and stir until creamy and smooth. Dip tops of donuts into glaze and set on a wire rack until glaze sets.
5. Note: Use fresh blueberries. If you use frozen and thawed blueberries, your batter will become purple unless you drain the blueberries well.

whole wheat white flour, sugar, baking powder, salt, eggs, ricotta cheese, milk, vanilla, vanilla, fresh blueberries, lemon vanilla bean, confectioners sugar, lemon juice, milk, lemon zest, vanilla

Taken from tastykitchen.com/recipes/desserts/baked-blueberry-ricotta-donuts/ (may not work)