Description
These Wild Blueberry Cake Donuts are tender, fluffy, and bursting with fresh wild blueberries. Baked to perfection and topped with a luscious blueberry glaze, they make a delightful treat for breakfast or dessert.
Ingredients
Scale
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)
Blueberry Glaze
- 2 tablespoons wild blueberries (fresh or frozen)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (icing sugar or confectioner’s sugar)
Instructions
- Preheat and prepare: Preheat the 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, large egg, and vanilla extract until smooth.
- Combine dry ingredients and fold: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add baking powder and table salt, then fold gently with a rubber spatula until flour is about halfway mixed.
- Add blueberries: Fold in the wild blueberries gently until evenly distributed and no dry flour remains. If frozen, the batter will turn purple.
- Fill donut tin: Spoon batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then distribute any remaining batter evenly. Smooth tops lightly with a wet fingertip.
- Bake: Bake the donuts for 15 minutes. Cool the pan on a wire rack for 10 minutes, then turn donuts out to cool completely before glazing.
- Prepare the glaze: Heat 2 tablespoons of wild blueberries in a small microwave-safe bowl for 20 seconds or until just warm. Mash with a fork and press through a fine mesh sieve to extract juice, discarding solids.
- Mix glaze: Sift powdered sugar into a mixing bowl. Add vanilla extract and ½ teaspoon of blueberry juice. Stir to combine, then gradually add blueberry juice ½ teaspoon at a time until glaze is thick and ribbony.
- Glaze donuts: Spoon blueberry glaze over cooled donuts and let set for 20 minutes before serving.
Notes
- Use a digital kitchen scale and oven thermometer for precise measurements and accurate baking.
- If you don’t have a microwave, allow the blueberries to soften at room temperature, then mash and strain to get juice.
- A piping bag with a large round tip is best for neat donut shapes; a zip-top bag with a corner snipped off works as an alternative.
- Allow donuts to cool completely before glazing so the icing sets properly without soaking in.
- Store donuts in the fridge up to 4 days; best eaten the same day for optimal glaze texture.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
