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Wild Blueberry Cake Donuts Recipe

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★★★★★

4.7 from 141 reviews

Delight in these moist and flavorful Wild Blueberry Cake Donuts, perfectly baked to a tender crumb and topped with a luscious homemade blueberry glaze. This recipe combines fresh or frozen wild blueberries with a simple batter, baked to golden perfection, then finished with a sweet, vibrant glaze that elevates the fruity taste. Ideal for breakfast, brunch, or a sweet treat any time of day.

Ingredients

Scale

Donut Batter

  • 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: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter. Fit a piping bag with a large round tip and set aside for filling.
  2. Mix the wet ingredients: In a mixing bowl, whisk together melted butter, granulated sugar, whole milk, the large egg, and vanilla extract until the mixture is smooth and well combined.
  3. Sift and fold dry ingredients: Sift the all-purpose flour through a fine mesh sieve into the wet mixture. Add baking powder and salt, then gently fold with a rubber spatula until the flour is about halfway incorporated, avoiding overmixing.
  4. Add blueberries: Incorporate 3/4 cup wild blueberries gently, folding until evenly distributed and no visible dry flour remains. If using frozen berries, expect the batter color to turn purple.
  5. Pipe the batter: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut cavity, then evenly divide any remaining batter among the holes. Lightly smooth the tops with a wet finger for even baking.
  6. Bake the donuts: Place the donut tin in the oven and bake for 13 to 15 minutes, or until the donuts are cooked through and spring back lightly when touched. Remove from the oven and cool on a wire rack for 10 minutes.
  7. Cool donuts fully: Carefully remove the donuts from the tin and allow them to cool completely on the rack before glazing to prevent glaze from melting.
  8. Prepare the blueberry glaze: 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 extract the juice, discarding solids.
  9. Make the glaze: In a mixing bowl, sift powdered sugar and add vanilla extract. Gradually add blueberry juice 1/2 teaspoon at a time, stirring well after each addition until the glaze is thick, smooth, and ribbony.
  10. Glaze the donuts: Spoon the prepared glaze over the cooled donuts evenly. Allow the glaze to set for about 20 minutes before serving to ensure a perfect finish.

Notes

  • For a more intense blueberry flavor, use fresh wild blueberries when available.
  • If using frozen blueberries, no need to thaw before mixing; the batter will color slightly but remain delicious.
  • Greasing the donut tin well helps in easy removal and preserves the donut’s shape.
  • The glaze consistency can be adjusted by adding more powdered sugar or blueberry juice to achieve desired thickness.
  • 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 recipe, blueberry glaze, homemade donuts, breakfast donuts, fruit donuts

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