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Wild Blueberry Cake Donuts Recipe

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★★★★★

4.2 from 23 reviews

Delight in these tender and flavorful Wild Blueberry Cake Donuts, baked to perfection with bursts of juicy wild blueberries and topped with a vibrant blueberry glaze. A simple yet irresistible treat perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

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 (icing sugar or confectioner’s sugar)

Instructions

  1. Preheat and prepare tin: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter and set it aside. Fit a piping bag with a large round tip for batter piping.
  2. Mix wet ingredients: In a mixing bowl, whisk together melted butter, granulated sugar, whole milk, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Add and fold dry ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add baking powder and salt, then gently fold with a rubber spatula until the flour is about halfway incorporated.
  4. Fold in blueberries: Add the wild blueberries (fresh or frozen) to the batter. Continue folding until blueberries are evenly distributed and no dry flour remains. Note that frozen berries may tint the batter purple.
  5. Pipe batter into tin: Transfer the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then evenly distribute any remaining batter among the holes. Smooth the tops lightly using a wet fingertip.
  6. Bake the donuts: Place the donut tin in the oven and bake for 13 to 15 minutes until the donuts are lightly golden and a toothpick inserted comes out clean. Remove and cool on a wire rack for 10 minutes before turning out the donuts to cool completely.
  7. Prepare the blueberry glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until warm. Mash them with a fork and press the pulp through a fine mesh sieve to extract the juice, discarding solids.
  8. Mix the glaze: In a mixing bowl, sift the powdered sugar and add vanilla extract. Gradually add blueberry juice, starting with 1/2 teaspoon at a time, stirring well after each addition until the glaze is thick and ribbons off the spoon.
  9. Glaze the donuts: Spoon the glaze over the cooled donuts evenly. Allow them to set for 20 minutes before serving to achieve a smooth, shiny finish.

Notes

  • Use fresh or frozen wild blueberries interchangeably; frozen may color the batter purple but will not affect flavor.
  • Ensure the donut tin is well greased to easily release donuts after baking.
  • For best results, pipe batter carefully to obtain uniform donut shapes.
  • Adjust glaze consistency by adding blueberry juice gradually, aiming for a thick but pourable texture.
  • Store glazed donuts in an airtight container at room temperature for up to 2 days for optimal freshness.

Keywords: wild blueberry cake donuts, baked donuts, blueberry glaze, easy donut recipe, breakfast donuts, homemade donuts

Find it online: https://foodiecara.com/wild-blueberry-cake-donuts-recipe/