Description
Delightful blueberry cake donuts with a tender, cakey texture, perfect for morning coffee or an afternoon treat.
Ingredients
Scale
- 2 tablespoons butter (plus extra for greasing the donut tin)
- ⅓ cup sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries (plus 2 tablespoons, see recipe notes)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350ºF (180ºC) and lightly grease a 6-hole donut tin with melted butter.
- Add the butter to a large, microwave-safe mixing bowl and heat until melted, about 20 to 30 seconds.
- Stir in the sugar, milk, egg, and 1 ½ teaspoons of vanilla, whisking until smooth.
- Sift in the flour using a fine mesh sieve, then add the baking powder and salt, folding gently until mixed.
- Add the blueberries, folding gently until evenly distributed.
- Spoon the donut batter into a piping bag and pipe into the prepared donut holes.
- Bake the donuts for 13 to 15 minutes, then let cool in the pan for 10 minutes before turning out.
- For the glaze, heat the reserved blueberries and mash, straining to separate the juice.
- Sift the powdered sugar and add ⅛ teaspoon vanilla; mix in blueberry juice until honey-like consistency is reached.
- Spoon the glaze over each cooled donut and let set for at least 20 minutes before serving.
Notes
You can prepare the batter in advance and store it in the fridge overnight. These donuts are also excellent with lemon zest, a cinnamon sugar topping, or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg