Wild Blueberry Cake Donuts with Blueberry Glaze Recipe
Introduction
These delicious wild blueberry cake donuts are a perfect balance of tender crumb and fruity bursts of flavor. Baked, not fried, they offer a lighter alternative while still delivering that classic donut experience. Enjoy them fresh with a blueberry glaze that enhances their natural sweetness.
Ingredients
- 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)
- 2 tablespoons wild blueberries (fresh or frozen)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)
Instructions
- Step 1: 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 it aside.
- Step 2: In a mixing bowl, whisk together melted butter, sugar, milk, egg, and 1 ½ teaspoons vanilla extract until smooth.
- Step 3: Sift the 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 halfway mixed.
- Step 4: Fold in ¾ cup of wild blueberries carefully until they are evenly distributed and there are no dry flour bits left.
- Step 5: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut cavity, then divide any remaining batter evenly among them. Smooth the tops lightly with a wet fingertip.
- Step 6: Bake for 13 to 15 minutes. Once done, cool the pan on a wire rack for 10 minutes, then turn the donuts out to cool completely before glazing.
- Step 7: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash with a fork, then press through a fine mesh sieve to collect the juice. Discard the solids.
- Step 8: Sift powdered sugar into a mixing bowl. Add ⅛ teaspoon vanilla extract and ½ teaspoon of the blueberry juice. Stir well, then gradually add more juice ½ teaspoon at a time until the icing is thick and ribbon-like. Spoon the glaze over cooled donuts and let it set for 20 minutes before serving.
Tips & Variations
- Use fresh blueberries when in season for the best flavor, but frozen blueberries work well if thawed and drained first.
- For a tangy twist, add a teaspoon of lemon zest to the batter.
- Try swapping whole milk for buttermilk to add extra tenderness to the donuts.
- If you don’t have a piping bag, use a sturdy plastic bag with a corner snipped off.
Storage
Store the glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat gently in a microwave for 10-15 seconds before serving to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these donuts without a donut tin?
You can bake the batter in a muffin tin for wild blueberry muffin-style treats, but they won’t have the classic donut shape.
Can I use another type of berry instead of wild blueberries?
Yes, fresh or frozen raspberries, blackberries, or blueberries can be substituted. Adjust the glaze accordingly for best flavor.
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Wild Blueberry Cake Donuts with Blueberry Glaze Recipe
- Total Time: 30 minutes
- Yield: 6 donuts 1x
Description
These delicious Wild Blueberry Cake Donuts are a perfect homemade treat with a light, fluffy texture bursting with the sweet and tangy flavor of wild blueberries. Baked to perfection, they’re coated in a luscious blueberry glaze that adds a delightful finish. Ideal for breakfast or dessert, these donuts are simple to make and sure to impress.
Ingredients
Scale
Donut Batter
- 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 (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and Prepare Donut Tin: Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter. Fit a piping bag with a large round tip and set it aside for filling.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, granulated sugar, whole milk, egg, and 1 ½ teaspoons vanilla extract until the mixture is smooth and well combined.
- Sift and Fold Dry Ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve. Add the baking powder and salt. Using a rubber spatula, gently fold the flour mixture into the wet ingredients until the flour is about halfway incorporated.
- Add Blueberries: Gently fold in the ¾ cup of wild blueberries until they are evenly distributed in the batter and no dry flour remains.
- Pipe Batter into Donut Tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut mold, then divide any remaining batter evenly among the six holes. Lightly smooth the tops with a wet fingertip for an even finish.
- Bake the Donuts: Bake the donuts in the preheated oven for 13 to 15 minutes until cooked through and lightly golden. Once done, cool the pan on a wire rack for 10 minutes.
- Cool Donuts: Carefully turn the donuts out onto the wire rack and let them cool completely before applying the glaze.
- Prepare Blueberry Juice for Glaze: Heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash the blueberries with a fork and press them through a fine mesh sieve over the bowl to extract the juice. Discard the solids.
- Make Blueberry Glaze: Sift the powdered sugar into a mixing bowl. Add the ⅛ teaspoon vanilla extract and start by stirring in ½ teaspoon of the blueberry juice. Continue adding blueberry juice ½ teaspoon at a time, stirring after each addition, until the glaze is thick, smooth, and ribbons off the spoon.
- Glaze the Donuts: Spoon the glaze over the cooled donuts. Let the glaze set for about 20 minutes before serving to allow it to firm up nicely.
Notes
- Use fresh or frozen wild blueberries; if using frozen, do not thaw before adding to batter to prevent too much bleeding.
- Ensure not to overmix the batter to maintain light, fluffy donuts.
- If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- For extra flavor, try adding a sprinkle of cinnamon to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: wild blueberry cake donuts, baked blueberry donuts, blueberry glaze, homemade donuts, easy donut recipe
