Blueberry Cake Donuts
Soft and tender baked donuts bursting with juicy wild blueberries, perfect for brunch or a weekend treat.
Ingredients
Wet ingredients
- 2 tablespoons butter (plus extra for greasing the donut tin) Melted for the batter and butter for greasing the pan.
- 1/3 cup sugar
- 1/3 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Dry ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fruits
- 3/4 cup wild blueberries Plus 2 tablespoons for glaze.
Glaze
- 2 tablespoons additional wild blueberries For glaze.
- 1/8 teaspoon vanilla extract For glaze.
- 1 cup powdered sugar For glaze.
Instructions
Preparation
- Preheat the oven to 350ºF (180ºC) and grease a 6-hole donut tin with melted butter.
- Melt the butter in a large microwave-safe mixing bowl and then add sugar, milk, egg, and vanilla; whisk smooth.
- Sift in the flour, baking powder, and salt; fold gently until partly mixed.
- Add blueberries and continue to fold until evenly distributed.
- Spoon the batter into a piping bag, then pipe into donut holes.
Baking
- Bake for 13-15 minutes.
- Let cool for 10 minutes and then cool completely before glazing.
Glazing
- For the glaze, microwave the additional blueberries, mash, strain, and mix juice with powdered sugar and vanilla until desired consistency.
- Spoon the glaze over cooled donuts and let set for at least 20 minutes before serving.
Notes
Serve warm or at room temperature. These pair beautifully with coffee or tea. For a full brunch, include fresh fruit, yogurt, and warm French toast pancakes. Warm donuts slightly before glazing for a shiny finish. Overmixing can ruin the texture. Use wild blueberries for best results.