Description
Delight in these moist and fluffy Blueberry Cake Donuts, bursting with fresh blueberries and finished with a sweet, glossy glaze. Perfectly baked in a donut pan, these treats offer a homemade alternative to classic fried donuts with a tender crumb and a vibrant berry flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
Fruit
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a donut pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix whole milk, eggs, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing which can toughen the donuts.
- Fold in Blueberries: Carefully fold in the fresh blueberries, being gentle to prevent them from breaking and coloring the batter.
- Fill Donut Pan and Bake: Spoon the batter into the prepared donut pan, filling each cavity about halfway. Bake in the preheated oven for 12-15 minutes until the donuts turn golden brown and a toothpick inserted comes out clean.
- Cool Donuts: Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
- Prepare Glaze: Whisk together the powdered sugar and milk until smooth and drizzleable. While the donuts are still warm, drizzle the glaze over them to add a sweet finishing touch.
Notes
- Do not overmix the batter to keep the donuts tender and light.
- If fresh blueberries are unavailable, frozen blueberries can be used but do not thaw to avoid bleeding into the batter.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a vegan butter alternative.
- Ensure the glaze consistency is not too runny to prevent it from soaking into the donuts.
- Use a piping bag or zip-top bag with a corner cut off to fill the donut pan evenly and cleanly.
