by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15 minutes Cook Time: 20 minutes Total Time: 35 minutes Calories: 303kcal Author: Anne Carter
– Mixing Bowl – Whisk – Measuring Cups – Wooden Spoon – Donut Pan – Cooling Rack – Oven
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
1. Preheat oven to 350°F (177°C). Grease donut pans with nonstick spray. 2. In a stand mixer, beat butter, sugar, salt, and vanilla until fluffy. 3. In a separate bowl, mix flours, baking soda, and baking powder. 4. Add eggs to mixer, blend until smooth.
5. Gently fold in blueberries until evenly mixed. 6. Fill piping bag with batter, pipe into donut wells. 7. Bake for 18-20 minutes until springy. Cool before glazing.