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Blueberry Cake Donuts Recipe

Blueberry Cake Donuts Recipe
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★★★★★

4.7 from 6 reviews

Delightful homemade blueberry cake donuts with a tender crumb and sweet blueberry glaze. These baked donuts are easy to make, bursting with fresh wild blueberries, and topped with a luscious blueberry-infused glaze, perfect for a morning treat or afternoon snack.

Ingredients

Scale

For the Donuts

  • 2 tablespoons butter (plus extra for greasing the donut tin)
  • ⅓ cup sugar
  • ⅓ cup whole milk
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup wild blueberries

For the Glaze

  • 2 tablespoons wild blueberries
  • 1 cup powdered sugar (also called icing sugar or confectioners sugar)
  • ⅛ teaspoon vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip; set aside.
  2. Melt the butter: Place the butter in a large microwave-safe mixing bowl and heat for 20 to 30 seconds until melted, ensuring it doesn’t boil over.
  3. Mix wet ingredients: Add the sugar, milk, egg, and 1 ½ teaspoons vanilla extract to the melted butter; whisk the mixture until smooth and fully combined.
  4. Combine dry ingredients: Sift the flour through a fine mesh sieve into the bowl with wet ingredients. Add baking powder and salt, then fold gently with a rubber spatula until the flour is about halfway incorporated.
  5. Add blueberries: Gently fold in the ¾ cup wild blueberries until evenly distributed and no dry flour remains. Note that if using frozen berries, the batter may take on a purple hue.
  6. Pipe batter into pan: Spoon the batter into your prepared piping bag and pipe one full circle into each of the six donut cavities. Distribute any remaining batter evenly, then smooth the tops with a wet fingertip for even donuts.
  7. Bake the donuts: Place the donut pan in the oven and bake for 13 to 15 minutes. Once baked, remove from oven and cool on a wire rack for 10 minutes. Carefully turn donuts out onto the rack to cool completely.
  8. Prepare the glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds. Mash with a fork and press through a fine mesh strainer, reserving the juice and discarding solids.
  9. Make the blueberry glaze: Sift powdered sugar into a bowl and add ⅛ teaspoon vanilla extract. Gradually stir in blueberry juice by ½ teaspoon increments until the glaze reaches a honey-like consistency.
  10. Glaze the donuts: Spoon the blueberry glaze evenly over each cooled donut. Allow the glaze to set for at least 20 minutes before serving for optimal texture and flavor.

Notes

  • Use wild blueberries for an intense, natural flavor; if unavailable, fresh or frozen blueberries can be substituted.
  • If using frozen blueberries, do not thaw before mixing to prevent the batter from becoming overly purple and watery.
  • The glaze consistency should be thick but pourable—add juice slowly to avoid it becoming too runny.
  • Donuts are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
  • Greasing the donut pan well ensures easy removal without damaging the donut shape.

Nutrition

Keywords: blueberry cake donuts, baked donuts, blueberry glaze, wild blueberry donuts, easy donut recipe, breakfast donuts

Find it online: https://todayfoodrecipe.com/blueberry-cake-donuts-recipe/