Blueberry Cake Doughnuts

Directions

1. In an electric mixer, fitted with paddle, cream the shortening and sugar. Add in the Large eggs, 1 at a time and beat till incorporated. With the machine running, slowly add in the buttermilk. Switch the paddle attachment to a dough hook and add in the blueberries.
2. Sift together the flour, salt, baking pwdr and baking soda. Add in the flour mix, 1 c. at a time, till the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Chill for 1 hour.
3. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or possibly 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches till golden. Remove and drain on paper towels.
4. In small bowl, whisk together the lowfat milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit till the glaze sets. Serve the doughnuts on a platter.
5. This recipe yields about 2 dozen.