Description
Delight in these baked wild blueberry cake donuts, featuring a tender crumb infused with sweet blueberries and topped with a luscious blueberry glaze. Perfect for a scrumptious breakfast or a sweet snack, these donuts are easy to prepare and baked to perfection in just 30 minutes.
Ingredients
Scale
For the baked blueberry donuts:
- 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
- 1/3 cup granulated sugar
- 1/3 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup wild blueberries (fresh or frozen)
For the blueberry glaze:
- 2 tablespoons wild blueberries (fresh or frozen)
- 1/8 teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and prep: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter, then fit a piping bag with a large round tip and set aside.
- Mix wet ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, milk, egg, and vanilla extract until smooth.
- Add dry ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add baking powder and salt, then fold gently with a rubber spatula until the flour is about halfway mixed.
- Incorporate blueberries: Add the wild blueberries and carefully fold until evenly distributed and no dry bits of flour remain. If using frozen berries, the batter will likely turn purple.
- Fill donut tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then divide any remaining batter evenly among them. Smooth the tops lightly with a wet fingertip.
- Bake and cool: Bake for 15 minutes. Cool the pan on a wire rack for 10 minutes, then turn the donuts out to cool completely before glazing.
- Prepare blueberry glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 20 seconds or until just warm. Mash with a fork and press through a fine mesh sieve to extract the juice, discarding solids.
- Mix glaze: Sift powdered sugar into a mixing bowl. Add vanilla and 1/2 teaspoon of blueberry juice, stirring well. Continue adding the juice 1/2 teaspoon at a time until the glaze is thick and ribbony.
- Glaze donuts: Spoon the glaze over the cooled donuts and let them set for 20 minutes before serving.
Notes
- Use a digital kitchen scale for precise measurements and an oven thermometer to ensure accurate oven temperature.
- If you don’t have a microwave, soften blueberries at room temperature before mashing and straining.
- A piping bag with a large round tip creates neat donut shapes; alternatively, use a zip-top bag with a snipped corner.
- Allow donuts to cool completely before glazing to prevent the icing from soaking in.
- These donuts are best enjoyed the day they are made; store leftovers in the fridge up to 4 days.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
