Blueberry Cinnamon Doughnuts

• 2 eggs
• 1 ½ cup sugar
• 1 cup buttermilk
• 4 cups all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground nutmeg
• 4 tsp ground cinnamon
• 2 TBSP melted butter
• ½ cup rinsed blueberries
• Vegetable oil for frying

Beat together the eggs, 1 cup of sugar, and the buttermilk. Sift together the flour, baking powder, soda, salt, nutmeg and 2 tsp of cinnamon. Stir into egg mixture, add butter and fold in blueberries. Roll or pat out dough on a floured board to ½” thick. Using a well floured cutter, cut shapes and allow them to rest for five minutes on a floured surface. Heat enough oil to fill 3 inches of a frying kettle. When oil is 365 degrees F on a deep-fat thermometer, drop in 2 or 4 doughnuts. As soon as they float to the surface, turn them over. Fry until golden on both sides, about 3 minutes. Drain on a paper towel. Combine the remaining cinnamon and sugar and sprinkle on doughnuts while warm. Yields about 30 doughnuts.