Ingredients

For the filling:

• 1 can of Oregon Fruit Blueberries, drained (reserve 2 tablespoons of blueberry syrup for the filling)
• 1 8oz tub of Whipped Topping (or homemade whipped cream)
• 1/2 teaspoon Vanilla Extract
• Zest of one Lemon

For the churro donuts:

• 1 can Grands Biscuit Dough
• 1/4 cup White Sugar
• 2 teaspoons Cinnamon
• Canola or Vegetable Oil, for frying

Instructions

For the filling:

1. Mix together whipped topping, blueberries, vanilla extract, lemon zest, and reserved 2 tablespoons of syrup from the can. Chill until needed.

For the churro donuts:

1. Mix sugar and cinnamon with a fork on a plate. Set aside.
2. Fill a large sauté or cast iron pan with up to an inch of oil over medium heat until it reaches 350°F. Fry 2-3 donuts at a time to a golden brown, flipping constantly, for about 3-5 minutes. Drain on paper towels.
3. Coat warm doughnuts with cinnamon-sugar evenly. Set aside to fill.
4. When donuts have cooled to room temperature, fill a pastry bag with the blueberry cream. Pierce side of each donut and insert the tip of the pastry bag and fill each donut with the blueberry cream mixture. Serve immediately.

Servings

8 donuts