Description
Delight in these moist and tender Wild Blueberry Cake Donuts, perfectly baked with bursts of juicy wild blueberries and topped with a luscious blueberry glaze. Ideal for breakfast or a sweet snack, these donuts combine a soft cake texture with a vibrant fruity twist.
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 (icing sugar or confectioner’s sugar)
Instructions
- Preheat and Prepare Donut Tin: 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 the mixture is smooth and well combined.
- Combine 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.
- Add Blueberries and Finish Batter: Fold in the wild blueberries until evenly distributed and no dry bits of flour remain. Note that if you are using frozen berries, the batter will turn a purple hue.
- Fill Donut Tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then divide any leftover batter evenly among them. Lightly smooth the tops with a wet fingertip.
- Bake Donuts: Bake the donuts in the preheated oven for 15 minutes. Once baked, cool the pan on a wire rack for 10 minutes before turning out the donuts to cool completely.
- Prepare Blueberry Glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash them with a fork, then press the mash through a fine mesh sieve to extract the juice, discarding the solids.
- Mix Glaze Ingredients: Sift powdered sugar into a mixing bowl. Add vanilla extract and ½ teaspoon of the blueberry juice. Stir well. Continue adding blueberry juice ½ teaspoon at a time until the glaze is thick and ribbon-like.
- Glaze Donuts: Spoon the blueberry glaze over the cooled donuts evenly. Allow the glaze to set for 20 minutes before serving.
Notes
- Use a digital kitchen scale for precise measurements and an oven thermometer to ensure correct oven temperature.
- If you don’t have a microwave, let the blueberries sit at room temperature until softened, then mash and strain.
- A piping bag with a large round tip gives the best donut shape; alternatively, use a zip-top bag with a corner snipped off.
- Ensure donuts are completely cooled before glazing to prevent the icing from soaking in.
- For storage, keep donuts in the fridge for up to 4 days, but they are best enjoyed fresh the same day.
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
