Baked Blueberry Donuts with
Soft, cake-like blueberry donuts baked to perfection and topped with a stunning, naturally colored wild blueberry glaze.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 6 donuts
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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 (fresh or frozen)
2 tablespoons wild blueberries (for glaze)
1/8 teaspoon vanilla extract (for glaze)
1 cup powdered sugar
Instructions
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.
2. In a large bowl, whisk together melted butter, sugar, milk, egg, and vanilla until smooth.
3. Sift the flour into the bowl. Add baking powder and salt. Fold with a spatula until the flour is about halfway mixed.
4. Add the 3/4 cup blueberries. Fold gently until evenly distributed and no dry bits remain.
5. Spoon batter into the piping bag. Pipe a full circle into each donut hole. Smooth the tops with a wet fingertip.
6. Bake for 13 to 15 minutes. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
7. For the glaze: Microwave 2 tbsp blueberries for 15-20 seconds. Mash and strain through a sieve to collect the juice.
8. Sift powdered sugar into a bowl. Add vanilla and 1/2 tsp blueberry juice. Stir and add more juice 1/2 tsp at a time until thick and ribbony. Spoon over cooled donuts.
Notes
Use a digital scale for the most accurate flour measurement.
If using frozen berries, do not thaw them first; fold them in cold to prevent the batter from turning entirely purple.
Ensure donuts are completely cool before glazing or the icing will run off.