Blueberry Pomegranate Donuts

Last week I got together with a few close friends for a potluck/slumber party. I love the idea of a bunch of thirty-somethings hanging out in PJs sipping cocktails and catching up. A fun time was had by all and my friends are really good cooks. We ate like crazy and tried to work off the calories by playing various games on Kinect. Too much fun! These donuts were one of my contributions to the party. I saw them a few weeks ago on Foodgawker and could not stop thinking about them. Now that blueberries are back in season, I could not pass up the opportunity to make these. I didn't have the regular pom juice called for in the original recipe, but a while back POM Wonderful sent me some of their new pomegranate juice concentrate. I particularly find this ingredient helpful because it takes a loooong time to make pomegranate molasses and the concentrate gets the job done in no time, but it can also be used in other recipes like these donuts. The donuts are not too sweet and have a slight tartness from the pom. The glaze is a good mix of sweet and tart and if you add sprinkles, it just makes them that much more fun. I dare you to eat just one.






Blueberry Pomegranate Donuts with Pomegranate Glaze
(Adapted from All Day I Dream About Food)

Make 32 mini donuts

For the donuts:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs at room temperature, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon POM Wonderful pomegranate juice concentrate
3/4 cup whole milk at room temperature
1 cup blueberries, roughly chopped

For the glaze:
3/4 cup powdered sugar
1 1/2 tablespoons pomegranate juice
*if you are using the POM wonderful concentrate, mix 1 tablespoon of concentrate with 1/4 cup of water. Use some of the juice in the glaze and drink the rest!

To make the donuts:
Preheat the oven to 325 degrees and lightly spray a donut pan.

In a large bowl, sift together the flour, sugar, baking powder and salt.

In a small bowl, whisk together the eggs, butter, vanilla, pomegranate concentrate, and milk. Stir this mixture into the flour mixture and mix until just combined. Fold in the blueberries.
Fill each donut whole 2/3 full. Bake for 8 minute or until a toothpick inserted in the center donut comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Clean out the pan and repeat with the remaining batter.

To make the glaze, whisk together the powdered sugar and pomegranate juice until smooth. Dip each donut with glaze. If desired, top the donuts with sprinkles before the glaze hardens.

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