Hello, foodies, Austin Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is Blueberry Cake Donuts.
A tasty substitute for your morning muffin is these blueberry cake donuts! They are delicate, light, and brimming with wild blueberries. Their appearance is enhanced by a simple coating made of powdered sugar and actual blueberry juice.
One sunny morning, I remembered the delicious blueberry cake donuts I used to enjoy from the bakery as a kid. Feeling inspired, I decided to try making them myself.
I gathered fresh blueberries and mixed them with flour, sugar, and a bit of vanilla to make the batter. The kitchen smelled amazing as the donuts were baked to a golden perfection.
When I took my first bite, it was like a blast of memories and juicy blueberry flavor all at once. It was just like the ones from my childhood, and I felt so happy to have recreated them at home. If you really love blueberries these are must-try recipes Blueberry Coffee Cake and Blueberry Cobbler.
If you want to give it a try grab your apron, and lets get baking! Trust me, this Blueberry cake donut is about to become your new favorite dessert. Lets dive in!
Why You Will Love This Recipe?
1. Easy Peasy: Making these blueberry cake donuts is a piece of cake. It’s like whipping up muffins, but with a twistliterally because we’re using a donut pan that shapes these babies into adorable little rings. No fuss, no muss.
2. Healthier Option: Here’s the kicker: these donuts are baked, not fried. That means they’re way healthier for you (and your kitchen stays splatter-free, bonus!). Plus, they’re a dead ringer for the ones you find at Krispy Kreme or Dunkin Donuts, but without the trip to the store, the hefty price tag, or the not-so-good-for-you ingredients. Win-win!
3. Light and Fluffy: Thanks to the magic of buttermilk, these blueberry cake donuts are lighter than your average muffin. They’re fluffy, they’re dreamy, and they’re downright delicious.
4. Speedy Gonzales: Let’s talk speed. If you’ve ever tackled frying donuts, you know it’s a whole production. But these baked beauties? They’re lightning-fast. Pop ’em in the oven, and in just about 10 minutes, you’ll have piping hot donuts ready to devour. No frying mess, no waiting aroundjust pure donut bliss, ASAP.
Homemade Delight Blueberry Cake Donut Recipe
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Wooden Spoon
- Donut Pan
- Cooling Rack
- Oven
Ingredients
For the Blueberry Donuts:
- 3 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup buttermilk
- 2 cups frozen blueberries thawed
For the Glaze:
- 3 cups powdered sugar
- ½ cup milk
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease donut pans with nonstick spray.
- In a stand mixer, beat butter, sugar, salt, and vanilla until fluffy.
- In a separate bowl, mix flours, baking soda, and baking powder.
- Add eggs to mixer, blend until smooth.
- Alternate adding flour mixture and buttermilk to mixer, mix well.
- Gently fold in blueberries until evenly mixed.
- Fill piping bag with batter, pipe into donut wells.
- Bake for 18-20 minutes until springy. Cool before glazing.
Glaze:
- Combine glaze ingredients in a bowl.
- Adjust consistency with milk or powdered sugar.
- Dip cooled donuts in glaze, let excess drip off.
- Place on wire rack over parchment-lined baking sheet.
Nutrition
Time for The Tips!
- Get Yourself a Donut Pan: Seriously, it’s a game-changer. These pans are cheap, usually less than $15 for two, and they make your donuts come out looking like they came from a fancy bakery. Plus, they’re non-stick, so cleanup is a breeze.
- Go Frozen with Blueberries: Trust me on this one. Frozen blueberries are your best bet for that gorgeous, juicy purple goodness in your donuts. When they thaw, they release all that yummy juice that gives your donuts the perfect color and texture.
- Fill ‘Em Up Right: You’ve got options for filling your donut pan. You can use a piping bag if you’ve got one, or you can MacGyver it with a zip-top bag. Just spoon your batter into the bag, squeeze out the air, seal it up, and snip off a corner. Then, squeeze the batter into the donut molds until they’re about two-thirds full. Smooth out the tops with a knife or spatula.
- Don’t Go Overboard: It’s tempting to fill those donut molds to the brim but trust me, you’ll regret it. The batter puffs up as it bakes, and if you overfill, you’ll lose that classic donut hole. If you do end up with hole-less donuts, no worries! Just grab a sharp knife or a corer and give ’em a quick fix once they’re cooled.
- Embrace the Scraps: Don’t let those leftover bits of donuts go to waste. Dip ’em in glaze or pop ’em straight into your mouth while you’re busy topping the rest of your donuts. It’s the baker’s privilege, after all!
What to Serve with Blueberry Cake Donut?
