Description
Delight in these soft and fluffy Wild Blueberry Cake Donuts, baked to perfection and topped with a sweet blueberry glaze. Perfect for breakfast or a delightful snack, these donuts boast the fresh taste of wild blueberries in every bite.
Ingredients
Scale
For the baked blueberry donuts:
- 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
- ⅓ cup granulated sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup wild blueberries (fresh or frozen)
For the blueberry glaze:
- 2 tablespoons wild blueberries (fresh or frozen)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and prepare: Preheat your oven to 350ºF (180ºC). 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.
- Add dry ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add the baking powder and table salt, then gently fold with a rubber spatula until the flour is about halfway mixed.
- Incorporate blueberries: Fold in the wild blueberries until they are evenly distributed and there are no dry flour bits remaining. The batter may turn purple if using frozen berries.
- Fill donut tin: Spoon the batter into the prepared piping bag. Pipe a full circle into each donut cavity, then divide any leftover batter evenly among them. Smooth tops lightly with a wet fingertip.
- Bake the donuts: Bake for 15 minutes until golden and cooked through. Cool the pan on a wire rack for 10 minutes, then remove donuts and cool completely before glazing.
- Prepare blueberry glaze: Heat 2 tablespoons of blueberries in a microwave-safe bowl for 20 seconds until warm. Mash with a fork and press through a fine mesh sieve to extract juice, discarding solids.
- Make the icing: Sift powdered sugar into a bowl. Add vanilla and ½ teaspoon of blueberry juice, stirring well. Continue adding blueberry juice ½ teaspoon at a time until the icing is thick and ribbon-like.
- Glaze the donuts: Spoon the blueberry glaze over cooled donuts. Let set for 20 minutes before serving.
Notes
- Use a digital kitchen scale and oven thermometer for precise results.
- If you don’t have a microwave, let blueberries soften at room temperature before mashing and straining.
- A piping bag with a large round tip provides tidy donuts; a zip-top bag with a snipped corner works as an alternative.
- Ensure donuts are completely cool before glazing to let icing set rather than soak in.
- These donuts are best eaten the day they are made; store in the fridge for up to 4 days if needed.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
