Description
Baked blueberry cake donuts with a tender muffin-like crumb and finished with a sweet blueberry glaze.
Ingredients
Scale
- 2 tablespoons salted butter, melted (plus extra for greasing)
- 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)
- 2 tablespoons wild blueberries (for glaze)
- 1/8 teaspoon vanilla extract (for glaze)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and lightly grease a 6-cavity donut pan.
- Whisk together melted butter, sugar, milk, egg, and vanilla until smooth.
- Sift flour into the bowl, add baking powder and salt, and fold gently until halfway combined.
- Add blueberries and fold just until no dry flour remains.
- Transfer batter to a piping bag and pipe evenly into donut cavities.
- Bake for 13 to 15 minutes until set and lightly golden.
- Cool in pan for 10 minutes, then remove and cool completely.
- Warm blueberries for glaze, mash and strain to extract juice.
- Mix powdered sugar, vanilla, and blueberry juice until thick and smooth.
- Spoon glaze over cooled donuts and let set for 20 minutes before serving.
Notes
- Do not overmix to keep the crumb tender.
- Let donuts cool completely before glazing.
- Use frozen berries directly from the freezer to prevent bleeding.
- Best enjoyed the day they are made.
- Store in the refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 donut
- Calories: 279
- Sugar: 36
- Sodium: 317
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 1
- Protein: 4
- Cholesterol: 43