Print

Blueberry Cake Donuts

Print Recipe

Soft, fluffy donuts bursting with the natural sweetness of blueberries, perfect for breakfast, brunch, or as a snack.

Ingredients

Scale
  • 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 (plus 2 tablespoons for glaze)
  • ⅛ teaspoon vanilla extract (for glaze)
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350ºF (180ºC).
  2. Grease a 6-hole donut tin with melted butter.
  3. Melt the butter in a large bowl for 20 to 30 seconds in the microwave.
  4. Mix in the sugar, whole milk, egg, and 1 ½ teaspoons of vanilla extract until smooth.
  5. Sift the all-purpose flour into the bowl, add baking powder and salt.
  6. Fold the batter gently until flour is mixed in halfway.
  7. Add the ¾ cup wild blueberries and fold gently until evenly distributed.
  8. Prepare a piping bag fitted with a large round tip.
  9. Fill each donut hole with batter and smooth tops with a wet fingertip.
  10. Bake for 13 to 15 minutes, until lightly golden.
  11. Cool the donuts on a wire rack for about 10 minutes.
  12. Make the glaze by heating and mashing the remaining blueberries, straining for juice.
  13. Sift powdered sugar, mix in extra vanilla extract and blueberry juice until thick yet pourable.
  14. Glaze each donut and let set for at least 20 minutes before serving.

Notes

Store in an airtight container for up to 2 days at room temperature or up to a week in the fridge. For long-term storage, freeze for up to 2 months.

Nutrition

Keywords: blueberry donuts, baked donuts, dessert recipe, easy baking

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