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Blueberry Cake Donuts

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Delicious blueberry cake donuts made with wild blueberries, topped with a sweet blueberry glaze for a fruity, light, and tender treat perfect for breakfast or dessert.

Ingredients

2 tbsp butter, plus extra for greasing the donut tin

⅓ cup sugar

⅓ cup whole milk

1 large egg

1 ½ tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup wild blueberries, plus 2 tbsp for glazing

⅛ tsp vanilla extract (for glaze)

1 cup powdered sugar

1 tsp vanilla extract (for glaze)

Blueberry juice from the 2 tbsp wild blueberries (for glaze)

Instructions

  1. Preheat the oven to 350ºF (180ºC). Grease a 6-hole donut tin with melted butter and set a piping bag aside.
  2. Melt butter in a microwave-safe bowl, add sugar, milk, egg, and vanilla, and whisk until smooth.
  3. Sift flour into the bowl with baking powder and salt. Fold the flour mixture until halfway mixed, then add blueberries and fold until evenly distributed.
  4. Spoon batter into the piping bag and pipe into each donut hole. Smooth the tops with a wet fingertip.
  5. Bake for 13-15 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes.
  6. To make the glaze, microwave the remaining blueberries, mash, strain, and reserve the juice. Mix the juice with powdered sugar, vanilla extract, and adjust with more juice if necessary until the glaze reaches a honey-like consistency.
  7. Glaze the donuts, let sit for 20 minutes before serving.

Notes

Frozen blueberries work well, but may turn the batter purple.

For a thicker glaze, add more powdered sugar. For a thinner glaze, add more blueberry juice.

Feel free to use a mix of berries for variety.

Nutrition

Find it online: https://chocolatecoveredamy.com/blueberry-cake-donuts/