Description
Delight in these homemade Wild Blueberry Cake Donuts featuring tender, moist cake infused with juicy wild blueberries and topped with a luscious blueberry glaze. Perfectly baked, not fried, these donuts make a delightful breakfast or snack treat bursting with fresh berry flavor.
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 (icing sugar or confectioner’s sugar)
Instructions
- Preheat and prepare: Preheat your oven to 350ºF (180ºC) and lightly grease a 6-hole donut tin with butter. 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, whole milk, egg, and vanilla extract until smooth and combined.
- Combine dry ingredients: Sift the all-purpose flour into the wet mixture through a fine mesh sieve. Add the baking powder and salt, then gently fold with a rubber spatula until the flour is about halfway incorporated.
- Add blueberries: Fold in the wild blueberries gently until evenly distributed and no dry flour bits remain. Note: using frozen berries may turn the batter purple.
- Pipe batter: Spoon the batter into the prepared piping bag. Pipe a full circle into each donut mold cavity, then evenly distribute any remaining batter. Smooth the tops lightly with a wet fingertip.
- Bake donuts: Bake for 15 minutes until the donuts are cooked through. Cool the pan on a wire rack for 10 minutes, then gently remove the donuts to cool completely before glazing.
- Prepare blueberry glaze: Warm 2 tablespoons of blueberries in a microwave-safe bowl for 20 seconds 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 bowl, add vanilla and 1/2 teaspoon of blueberry juice, and stir well. Continue adding blueberry juice 1/2 teaspoon at a time until the glaze is thick and ribbon-like.
- Glaze donuts: Spoon the blueberry glaze over the cooled donuts and allow to set for 20 minutes before serving.
Notes
- Use a digital kitchen scale for precise ingredient measurements and an oven thermometer to ensure accurate baking temperature.
- If you do not have a microwave, let the blueberries sit at room temperature until softened before mashing and straining.
- If no piping bag is available, a zip-top plastic bag with the corner snipped off can be used as a substitute.
- Allow donuts to cool completely before glazing to prevent the icing from soaking in and losing its finish.
- For best freshness, consume donuts the day they are made as the glaze can soften over time. Store leftover donuts in the refrigerator for up to 4 days.
- For ingredient substitutions or variations and step-by-step photos, refer to the complete recipe post.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
