Description
Delight in these tender baked Wild Blueberry Cake Donuts, flavored with fresh or frozen wild blueberries and finished with a luscious blueberry glaze. Perfectly sweet, moist, and easy to make, they offer a delicious twist on classic donuts made in your oven without frying.
Ingredients
Scale
Blueberry Donuts
- 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
- 1/3 cup granulated sugar
- 1/3 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup wild blueberries (fresh or frozen)
Blueberry Glaze
- 2 tablespoons wild blueberries (fresh or frozen)
- 1/8 teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (180ºC) and lightly grease a 6-hole donut tin with butter. Fit a piping bag with a large round tip and set it 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 fully combined.
- Add Dry Ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add the baking powder and table salt. Fold gently with a rubber spatula until the flour is halfway mixed into the wet ingredients.
- Incorporate Blueberries: Fold in the wild blueberries carefully, ensuring they are evenly distributed without any dry flour spots remaining. If using frozen blueberries, expect the batter to turn a purple hue.
- Fill Donut Tin: Transfer the batter into the prepared piping bag. Pipe a full circle of batter into each donut cavity, then divide any leftover batter evenly among the holes. Smooth the tops gently with a wet fingertip.
- Bake the Donuts: Bake in the preheated oven for 15 minutes. Once done, place the pan on a wire rack to cool for 10 minutes. After cooling, carefully remove the donuts from the tin and let cool completely before glazing.
- Prepare Blueberry Glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for about 20 seconds until warm. Mash the blueberries with a fork and press the mixture through a fine mesh sieve to strain out solids. Discard solids and keep the juice.
- Mix Glaze: Sift the powdered sugar into a mixing bowl. Add vanilla extract and 1/2 teaspoon of the blueberry juice. Stir well to combine. Add more blueberry juice 1/2 teaspoon at a time, stirring until the glaze is thick and ribbon-like in texture.
- Glaze Donuts: Spoon the glaze over the cooled donuts evenly. Allow the glaze to set for 20 minutes before serving to achieve a nice finish.
Notes
- Use a digital kitchen scale for precise ingredient measurements and an oven thermometer to ensure accurate baking temperature.
- If you don’t have a microwave, let the blueberries soften at room temperature before mashing and straining for the glaze.
- A piping bag with a large round tip produces the neatest donut shapes, but a zip-top bag with a corner snipped off can be used as a substitute.
- Always let the donuts cool completely before glazing to prevent the icing from soaking in and losing its glossy finish.
- Store donuts in the refrigerator for up to 4 days, but best enjoyed the day they are made to maintain texture and glaze appearance.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
