Baked Blueberry Ricotta Donuts

Preheat oven to 350ºF. Lightly grease a donut pan that accommodates 6 average size donuts and set aside.

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.

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.

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.

Note: Use fresh blueberries. If you use frozen and thawed blueberries, your batter will become purple unless you drain the blueberries well.