These delicious blueberry cake donuts have a double shot of blueberries. Yes, you heard right. Double the blueberries! First mash blueberries and mix into the batter then mix even more whole blueberries into a burst of blueberry flavor that is sure to start your day off great!
Blueberries are always popular in pastries, and these addictive blueberry donuts are no exception. While these donuts are different from the yeast and deep-fried donuts you are probably familiar with, these baked blueberry donuts are wonderful in themselves. These are baked cake donuts that, as you can imagine, are more like cupcakes or muffins than the yeast variety.
It was inspired by our raspberry and white chocolate muffins on this site. We loved the berries in these muffins and wanted to make a donut version of a glazed cake with blueberries to share with you. We hope you like these donuts!
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Donuts
- 1 cup white flour for each purpose.
- ½ teaspoon baking powder. double game.
- ⅛ a teaspoon of baking soda. Reacts with the milk to help these donuts swell.
- ¼ a teaspoon of salt.
- ¼ A glass of butter milk. It is necessary to react with the baking soda to make the donuts swell in the oven. If you do not have milk on hand add 1 teaspoon of white vinegar or lemon juice to a glass measuring liquid and add enough plain milk to form a cup.
- ½ A cup of granulated sugar. Adds flavor and sweetness.
- ½ teaspoon vanilla extract. Adds flavor.
- 1 large egg. Acts as a binding and swelling substance.
- 1 tablespoon unsalted butter. Melted and cooled.
- A cup of blueberries. Can be used fresh or frozen. If using frozen, measure ¾ cup.
Glazing (optional)
See our recipe card below or our apple scones recipe for details of glaze ingredients.
Instructions
Donuts
Level 1. Preheat oven to 400 F (204 (C)).
If using frozen berries, keep frozen.
Step 7. Spoon the mixture into a perfusion bag equipped with a large round tip (tip No. 1A – diameter of about ½ inches). If you do not have a perfusion bag and tip, you can instead add the batter to a food storage bag with a gallon zipper, seal it, and cut one corner with scissors.
Step 9. Bake for 20-25 minutes or until a toothpick inserted towards the center comes out clean. Oven temperatures vary so start testing after 20 minutes.
Step 10. Allow to cool in the pan for a few minutes. Then turn the donuts over a wire rack to cool.
Glazing (optional)
See the recipe card below or our recipe for apple scones for optional glazing instructions.
Replacements
Variations
- Glazed blueberry donut – Add the optional glaze to make glazed donuts.
- Lemon blueberry donuts – Add 1 tablespoon of lemon zest to the batter. See our post for Scones Lime for information on how to scrape citrus.
equipment
storage
Store the donut leftovers in an airtight container. They will keep in the fridge for up to a week. To freeze, put them in a freezer bag. They will be stored in the freezer for up to three months.
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📖 Recipe
Blueberry donuts
These delicious blueberry cake donuts have a double shot of blueberries. Yes, you heard right. Double the blueberries! First mash blueberries and mix into the batter then mix even more whole blueberries into a burst of blueberry flavor that is sure to start your day off great!
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Instructions
Donuts
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Preheat oven to 400 F (204 C).
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Using a fine sieve, sift flour, baking soda, baking soda and salt into a large bowl. set aside.
1 cup white flour for each purpose, ½ teaspoon baking powder, ⅛ a teaspoon of baking soda, ¼ a teaspoon of salt
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Add butter milk, sugar, vanilla, egg and butter to a blender and mix on low speed for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with an electric mixer until foamy.
¼ A glass of butter milk, ½ A cup of granulated sugar, ½ teaspoon vanilla extract, 1 large egg, 1 tablespoon unsalted butter
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Pour wet ingredients into the dry ones and mix until no flour streaks remain. Do not mix too much.
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Add ¼ a cup of the blueberries to a small bowl and mash carefully with the back of a fork. Note that the juice tends to splash. If using frozen blueberries, measure a little more than ¼ a cup, thaw and then crush.Stir in crushed blueberries into the batter.
A cup of blueberries
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Gently fold the rest of the blueberries into the batter.If using frozen berries, keep frozen.
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Pour the mixture into a perfusion bag with a large round tip (Tip No. 1A – diameter of about ½ inches).If you do not have a perfusion bag and an edge, you can instead add the batter to a food storage bag with a sheet zipper, seal it and cut out one corner with scissors.
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Spray a donut mold with baking spray. Transfer the batter to the donut cavities, and fill each with about ¾. Two rounds within each space should suffice.
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Bake for 20-25 minutes or until a toothpick inserted towards the center comes out clean. Oven temperatures vary so start testing after 20 minutes.
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Allow to cool in the pan for a few minutes. Then turn the donuts over a wire rack to cool.
glaze
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In a small shallow bowl, mix powdered sugar, butter, cream and vanilla extract. Dilute as needed with more cream.
1⅓ cup powdered sugar, 2 tablespoons butter without salt, 1½ tablespoon heavy cream, ½ teaspoon vanilla extract
Nutrition facts
Calories: 334JNF (17%)Carbohydrates: 62P (21%)protein: 4P (8%)Oil: 8P (12%)Saturated fat: 5P (31%)Polyunsaturated fat: 1PUnsaturated fat: 2Ptrans fat: 1PCholesterol: 52Mg (17%)sodium: 181Mg (8%)potassium: 63Mg (2%)fiber: 1P (4%)Sugar: 45P (50%)vitamin: 298IU (6%)Vitamin C: 1Mg (1%)calcium: 44Mg (4%)iron: 1Mg (6%)
The nutritional information provided is for a single dose and is for evaluation only. The accuracy of the nutritional information for each recipe on this site is not guaranteed.
