Blueberry Donut Recipe
If you are looking for the perfect baked blueberry donut recipe, this is it! These donuts have a soft texture that can best be described as a fried cake donut and a muffin had a baby. Baked, not fried! No dyes or vegetable oil, either.
Equipment
- donut pan
- mixing bowl or stand mixer
- measuring cups & spoons
Ingredients
blueberry donut batter
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ cup blueberries fresh or freeze-dried
- ¼ teaspoon salt
- 2 eggs
- ¾ cups milk or substitute clabber or buttermilk
- ¼ cup melted butter
- ½ teaspoon vanilla extract
blueberry glaze
- 1 tablespoon maple syrup
- 2 tablespoons milk
- 1 tablespoon melted butter
- 2 tablespoons blueberries freeze dried powder
- 1¼ cup powdered sugar
Instructions
- Preheat the oven to 400℉. Prepare the 12-count donut pan by spraying generously with cooking spray. I recommend placing the silicon donut pan on a baking sheet for stability.
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, stir together the wet ingredients: milk, melted butter, and vanilla.
- Stir the wet ingredients into the flour mixture and mix until just combined to make the doughnut batter. Fold in the blueberry pieces.
- Spoon the batter into the greased donut pan. I've found that about three normal sized spoonfuls in each donut pan perfectly fills them up. An alternative way to fill the pans is by pouring the batter into a plastic bag, pastry bag or piping bag and cutting a corner off to pipe it into the molds.
- Reduce the oven temperature to 350℉. Bake in the preheated oven for 20 minutes (give or take two minutes). The donuts are done when they spring back when touched and will pull away from the edge of the pan slightly.
- Leave the donuts in the pan until they have cooled so that they can be touched without burning fingers. Then invert the pan onto a cooling rack that is setting in a baking sheet. I also like to slip a piece of parchment paper under the cooling rack to catch the extra donut glaze that drips of the blueberry cake doughnuts. This will keep your countertop from getting messy!
- Make the frosting by whisking the milk, maple syrup, melted butter, freeze dried blueberry powder and powdered sugar together until smooth. Start with the least amount of milk and then gradually add more, a little at a time, until the desired consistency is reached.
- Dip the baked doughnuts upside down into the glaze. Add sprinkles, if desired!
Notes
VARIATIONS FOR THIS STRAWBERRY DONUT RECIPE
These donuts are pretty perfect as is, but there are still plenty of ways to make this recipe your own!- sprinkles: add colorful sprinkles sprinkles to the tops of the freshly frosted donuts while the icing is still setting up.
- skip the frosting: use powdered sugar instead of glaze.
- blueberry lovers: add 1 tablespoon of strawberry jam to the wet ingredients to add an extra oomf of strawberry flavor.
- chocolate lover: add ½ cup of mini chocolate chips to the batter before filling the donut pans.
- Glazed Blueberry muffins: If you do not have a donut pan, don't worry! Just make this recipe in a 12-count muffin tin with liners.
HOW TO STORE DONUTS
Homemade cake donuts don't store for long. Make them the day you wish to serve them or store them in an airtight container for up to two days. Next time you might want to make a double batch to freeze half for later! They can also be frozen for up to three months. Be aware that the icing will break down when frozen and thawed, but the flavor will still be just fine.TOP TIP
Do not over mix the batter, or your donuts will be tough. Stir the wet and dry ingredients together until just combined so that your donuts are soft.Nutrition
Calories: 230kcalCarbohydrates: 40gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 175mgPotassium: 72mgFiber: 1gSugar: 23gVitamin A: 220IUVitamin C: 1mgCalcium: 72mgIron: 1mg
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