Description
These Blueberry Cake Donuts are baked in the oven with a soft, tender crumb and finished with a fresh blueberry glaze.
Ingredients
Scale
- 2 tablespoons salted butter, melted
- 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
- 2 tablespoons wild blueberries for glaze
- 1/8 teaspoon vanilla extract for glaze
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a 6-cavity donut pan.
- Whisk melted butter, sugar, milk, egg, and vanilla until smooth.
- Sift in flour, baking powder, and salt, then fold gently.
- Add blueberries and fold until just combined.
- Pipe batter into donut pan and smooth tops.
- Bake 13 to 15 minutes and cool completely.
- Heat blueberries for glaze and mash, then strain juice.
- Mix powdered sugar, vanilla, and blueberry juice until thick.
- Spoon glaze over cooled donuts and let set before serving.
Notes
- Do not overmix the batter.
- Let donuts cool before glazing.
- Store in refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Canadian
Nutrition
- Serving Size: 1 donut
- Calories: 279
- Sugar: 36g
- Sodium: 317mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 43mg