Blueberries & Cream Cake Donuts

So I have this one recipe for Peaches & Cream Cake that I just love.

I love it so much, in fact, that I made a Blueberries & Cream Cake from the same recipe. And oh, it’s so good. Just as good as the peach.

And yesterday, I was looking at my donut pans collecting dust on the shelf & just happened to think – hmph… I bet that very same recipe would make a really awesome donut… and I was so right.

We blew threw these babies in no time. Every single member of my family went nuts over them.

Oh, they’re so good friends.

I baked these in my donut pans – if you don’t have them, you can buy a set of them on Amazon for cheap. You could also make mini muffins with them. ๐Ÿ™‚

Blueberries & Cream Cake Donuts

Ingredients:

  • 1.5 cups of self rising flour
  • 2 (3oz) boxes of Cook & Serve vanilla pudding (NOT INSTANT!)
  • 1 stick of butter, melted
  • 2 eggs
  • 1 cup of milk
  • 1 (8oz) container of cream cheese, softened
  • 1/2 cup of sugar
  • 1 tsp vanilla extract
  • 1 to 1.5 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees.

Combine the flour & vanilla pudding mix in a large bowl. In a separate bowl, whisk together the melted butter, eggs, & milk. Pour the liquid mixture into your flour/pudding mix โ€“ and beat with an electric mixer for 2 minutes.

Beat softened cream cheese, sugar, & vanilla extract with an electric mixer until smooth & creamy.

Spray your donut pans with nonstick cooking spray. Fill the donut openings 3/4 of the way with the batter. Press in 6-8 blueberries around the donut. Spoon on small dollops of the cream mixture.

Bake at 350 for 16-18 minutes. Let rest in the pans to cool for 5-10 minutes before flipping over to remove.

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