Edd Kimber served up delicious blueberry cake doughnuts with blueberries, basil and bourbon whiskey glaze/frosting on Saturday Kitchen.

The ingredients for the dough: 275g plain flour, plus extra for dusting, 1 tsp baking powder , ½ tsp bicarbonate of soda, ½ tsp salt , 100g caster sugar , 30g unsalted butter, melted, 4 large free-range egg yolks, 1 tsp vanilla extract , 100ml buttermilk, 100g frozen blueberries (wild, if available) and vegetable oil, for deep-frying.

For the frosting: 50g blueberries, 1 tbsp lemon juice, plus extra if needed, 3 large basil leaves, 1 tbsp bourbon, pinch salt , ¼ tsp vanilla bean paste and 200–225g icing sugar.

See recipes by Edd in the book titled: The Must-HOne Tin Bakes Easy: Foolproof cakes, traybakes, bars and bites from gluten-free to vegan and beyond ave Cheesecake Cookbook available from Amazon now.