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Blueberry Cake Donuts Recipe

Blueberry Cake Donuts Recipe
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★★★★★

5 from 29 reviews

These delightful Blueberry Cake Donuts are fluffy, moist, and bursting with wild blueberries in every bite. The donuts are baked, not fried, making them a lighter treat with a delicious homemade blueberry glaze that perfectly complements their tender crumb. Perfect for breakfast or a sweet snack, these donuts offer a wonderful balance of fruity sweetness and soft cakey texture.

Ingredients

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Donut Batter

  • 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)

Blueberry Glaze

  • 1 cup powdered sugar (icing sugar or confectioners sugar)
  • 2 tablespoons wild blueberries (heated and strained)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter. Fit a medium-large piping bag with a large round tip for easy batter dispensing, and set aside.
  2. Melt Butter: Place 2 tablespoons of butter into a large microwave-safe mixing bowl and heat for 20 to 30 seconds until melted.
  3. Mix Wet Ingredients: To the melted butter, add ⅓ cup sugar, ⅓ cup whole milk, 1 large egg, and 1 ½ teaspoons vanilla extract. Whisk the mixture until smooth and well combined.
  4. Sift Dry Ingredients: Sift 1 cup all-purpose flour into the wet mixture using a fine mesh sieve. Add 1 teaspoon baking powder and ½ teaspoon salt to the flour before folding into the wet ingredients.
  5. Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula until about halfway mixed. Then, fold in ¾ cup wild blueberries evenly, ensuring there are no dry flour pockets. Note: If using frozen blueberries, the batter may turn purple.
  6. Pipe Batter into Tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each of the 6 donut molds, filling evenly. Pipe any leftover batter evenly across the donuts, then smooth the tops gently with a wet fingertip.
  7. Bake Donuts: Place the donut pan in the oven and bake for 13 to 15 minutes. Once baked, remove from the oven and cool in the tin for 10 minutes. Then, carefully turn the donuts out onto a wire rack to cool completely before glazing.
  8. Prepare Blueberry Glaze: Heat the reserved 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 to extract the juice, discarding solids.
  9. Mix Glaze: Sift 1 cup powdered sugar into a bowl and add ⅛ teaspoon vanilla extract. Gradually add blueberry juice by ½ teaspoon increments, stirring well between each addition, until the glaze is thick yet pourable, similar to honey.
  10. Glaze Donuts: Spoon the glaze evenly over each completely cooled donut. Allow the glaze to set for at least 20 minutes before serving for best texture and flavor.

Notes

  • Use fresh or frozen wild blueberries as preferred. Frozen will color the batter purple but taste remains excellent.
  • Make sure donuts are fully cooled before glazing to prevent melting the glaze.
  • For an extra blueberry punch, reserve some fresh blueberries as a garnish after glazing.
  • Baked donuts are a healthier alternative to fried, retaining moist texture without excess oil.
  • Don’t overfill donut molds to avoid batter spilling over during baking.
  • If glaze is too thick, add a few more drops of blueberry juice; if too thin, add more powdered sugar to thicken.

Nutrition

Keywords: blueberry cake donuts, baked donuts, blueberry glaze, breakfast donuts, homemade donuts, wild blueberries

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