I was originally going to act like this recipe and post is no big deal. Yeah, blueberry baked doughnuts. So what? Oh yeah, I totally put a cinnamon crumb topping on them, doesn’t everyone? Scoff scoff. I was going to pretend to not even be excited about them, because that would be much cooler, right? The reality is, I’m not that good of an actor. Also I underestimated my love of doughnuts. I’m not even going to pretend that I don’t like those pillowy delicious treats and that this post isn’t a big deal, because it is in fact a very big deal. Monumental actually. Let’s all take a moment to ponder and comprehend the gravity of the situation we find ourselves in at the moment. The situation being that we’re all going to have to stare at these doughnuts for the next several minutes, and have to deal with the fact that they aren’t right in front of our faces. Why aren’t they right in front of our faces? Why aren’t we devouring them at this very moment? I mean, this is the stuff that dreams are made of. I’m convinced that blueberries and cinnamon are up in heaven, for sure. Just between the two of us though—you and I, don’t tell anyone else—I’m still very surprised that I was able to come up with such a delicious recipe, almost overnight. Sometimes I surprise myself, like whoa.
Right from the beginning, I knew I wanted to make another baked doughnut recipe, like the one before, if you recall (Baked Peanut Butter Chocolate Doughnuts) because that one actually changed my life forever. Maybe even in ways that I could never have dreamt of. So there I was one day last week, scratching my head and pondering as hard as I could, “What should my next post be? What can I make, but really what do I feel like eating?” Then BAM it all sort of made sense to me in an instant. It came to me in a vision-like dream. It hit me hard like a bullet (slight dramatization). I knew I needed to make these doughnuts because in reality my all time favorite doughnut is the cinnamon crumb doughnut. You know the kind? The yeast variety rolled around in a cinnamon crumb topping. It’s the best. I could go for a few dozen right now actually, but that’s a whole other story. They’re delicious and completely addicting. Like wake up in the middle of the night and eat about ten of them without realizing it, addicting. Then wake up in the morning and proceed to have another ten like if your life depended on it and you were about to win a medal for it. That’s the best kind of addiction to have, in my opinion.
So a few days later I was getting ready to make a batch of baked cinnamon crumb doughnuts for you guys—but let’s be honest it was really for me—when I realized I had a pint of fresh blueberries in the fridge. The only thing on the top shelf actually, and it was almost as if someone was telling me to make blueberry doughnuts at that very instant. A sign sent from I don’t know where. Probably from me because I’m like seventy percent sure I bought those blueberries in the first place. Several hours later I was devouring the best doughnut I’ve had in a very long time. Turns out blueberries and doughnuts are meant to be together forever, and if you don’t believe me, I guess you’ll just have to find out for yourself. Be sure to let me know the moment you become addicted so that I can rub it in your face and say I told you so. I’m kidding, I wouldn’t really do that….I’d also throw in an “I Told You So” dance because that’s the way to do it.