Blueberry Cake Donuts
These Blueberry Cake Donuts are soft, tender, and bursting with juicy blueberries. Baked instead of fried, they’re a lighter, delicious treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
Makes 12 donuts
- For the donuts:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/3 cup (75 g) granulated sugar
- 1/3 cup (75 g) light brown sugar, packed
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons (60 g) unsalted butter, melted
- 1 cup (150 g) fresh or frozen blueberries
- For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a donut pan with nonstick spray or butter.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and both sugars.
- Combine the wet ingredients:
- In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter.
- Make the batter:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill the donut pan:
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake the donuts:
- Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the cooled donuts into the glaze, letting the excess drip off, and place them back on the wire rack to set.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For a crunchier texture, sprinkle coarse sugar or cinnamon sugar on top of the donuts before baking.
- Store donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Find it online: https://ukfinda.com/blueberry-cake-donuts/