Description
Delicious baked wild blueberry cake donuts with a sweet blueberry glaze, perfect for a delightful breakfast or snack. Made with simple ingredients and baked for a moist, tender texture.
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 (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and prep: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter, then 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.
- Add dry ingredients: Sift the all-purpose flour through a fine mesh sieve into the bowl. Add the baking powder and table salt, then fold gently with a rubber spatula until the flour is halfway mixed.
- Incorporate blueberries: Fold in the wild blueberries carefully until they are evenly distributed and no dry flour remains. Note that using frozen berries will cause the batter to turn purple.
- Fill donut tin: Spoon the batter into the prepared piping bag, then pipe a full circle of batter into each donut hole. Divide any remaining batter evenly among the holes and smooth the tops lightly with a wet fingertip.
- Bake the donuts: Bake for 15 minutes until golden and cooked through. Cool the pan on a wire rack for 10 minutes, then carefully turn the donuts out to cool completely before glazing.
- Prepare blueberry glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 20 seconds or until just warm. Mash with a fork and press through a fine mesh sieve to extract the juice, discarding solids.
- Make the glaze: Sift the powdered sugar into a mixing bowl. Add the vanilla extract and ½ teaspoon of blueberry juice, stirring well. Continue adding blueberry juice ½ teaspoon at a time until the glaze is thick and ribbony.
- Glaze the donuts: Spoon the glaze over the cooled donuts and let it 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, allow the blueberries to soften at room temperature before mashing and straining.
- A piping bag with a large round tip provides neat results, but a zip-top bag with the corner snipped off works as an alternative.
- Let the donuts cool completely before glazing to ensure the icing sets properly instead of soaking in.
- These donuts are best eaten the same day, as the glaze can soften in a closed container; if storing, keep in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
