Description
Delicious baked wild blueberry cake donuts topped with a tangy blueberry glaze. These donuts are light, fruity, and perfect for a special breakfast or snack, featuring fresh or frozen wild blueberries baked into the batter and a sweet, colorful glaze made from real blueberry juice.
Ingredients
Scale
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)
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 pan: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter, then fit a piping bag with a large round tip and set aside.
- Make batter: In a mixing bowl, whisk together the melted butter, sugar, milk, egg, and vanilla extract until smooth.
- Add dry ingredients: Sift the flour through a fine mesh sieve into the bowl. Add the baking powder and salt, then gently fold with a rubber spatula until the flour is about halfway mixed.
- Fold in blueberries: Gently fold in the wild blueberries until they are evenly distributed and no dry flour remains. If using frozen, the batter will turn purple.
- Fill donut tin: Spoon the batter into the prepared piping bag and 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 donuts: Bake in the preheated oven for 15 minutes. Cool the pan on a wire rack for 10 minutes, then carefully turn out the donuts onto the rack to cool completely before glazing.
- Prepare glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 20 seconds or until just warm. Mash with a fork and strain through a fine mesh sieve to extract the juice, discarding solids.
- Mix glaze: Sift powdered sugar into a bowl, add vanilla and ½ teaspoon blueberry juice. Stir well to combine. Repeat adding juice ½ teaspoon at a time until the icing is thick and ribbon-like.
- Glaze donuts: Spoon the glaze over the cooled donuts and let set for 20 minutes before serving.
Notes
- Use a digital kitchen scale for precise measurements and an oven thermometer to ensure accurate oven temperature.
- If you lack a microwave, let blueberries soften at room temperature before mashing and straining for juice.
- A piping bag with a large round tip produces the neatest results, but you can use a zip-top bag with a corner snipped off if needed.
- Allow donuts to cool completely before adding glaze to prevent soaking and ensure a nice finish.
- Store donuts in the refrigerator up to 4 days; best eaten the same day for optimal texture and glaze.
Nutrition
- Serving Size: 1 donut
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
