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Blueberry Cake Donuts Recipe

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★★★★★

4.6 from 114 reviews

Delight in these moist and fluffy Blueberry Cake Donuts, bursting with fresh blueberries and infused with a hint of cardamom for a unique twist. Perfectly baked and topped with a sweet blueberry vanilla glaze, these donuts are an irresistible treat for breakfast or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cardamom (optional)
  • 1 tbsp (8 g) all-purpose flour (for tossing the blueberries)

Wet Ingredients

  • 1 1/2 cups / 9 oz (255 g) fresh blueberries
  • 1/2 cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature

Glaze Ingredients

  • 2 cups (260 g) powdered sugar
  • 2 tbsp blueberry jam
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

Instructions

  1. Preheat and prepare donut pan: Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly and set it aside to ensure the donuts won’t stick during baking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom if using. Set this mixture aside to incorporate later.
  3. Prepare blueberries: Place the fresh blueberries in a small bowl, sprinkle with 1 tablespoon of flour, and gently toss to coat. This step prevents the blueberries from sinking to the bottom of the donuts while baking.
  4. Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, sour cream, and whole milk until smooth and fully combined.
  5. Add dry ingredients to wet: Gradually add the dry flour mixture into the wet mixture, whisking just until combined to avoid overmixing, which could make the donuts tough.
  6. Fold in blueberries: Gently fold the floured blueberries into the batter using a rubber spatula, ensuring even distribution without breaking the berries.
  7. Fill donut pan: Transfer the batter into a piping bag and cut off the tip. Pipe the batter into each donut mold, filling them about three-quarters full to allow room for rising.
  8. Bake donuts: Place the pan in the preheated oven and bake for 11 to 12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before carefully turning them out onto a wire rack to cool completely. Repeat baking with any remaining batter.
  9. Make the glaze: In a large bowl, whisk powdered sugar, blueberry jam, vanilla extract, and 2 tablespoons milk until smooth. Add additional milk as needed to reach a dip-friendly consistency for glazing.
  10. Glaze the donuts: Dip each cooled donut into the blueberry vanilla glaze, allowing excess glaze to drip off, then return to the wire rack. Let the icing set for about 30 minutes before serving for the best texture and flavor.

Notes

  • For a more pronounced cardamom flavor, toast and freshly grind the cardamom before measuring.
  • Ensure all wet ingredients are at room temperature to avoid curdling and to improve batter consistency.
  • If fresh blueberries are unavailable, frozen blueberries can be used, but do not thaw beforehand to prevent discoloring the batter.
  • Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free version, substitute sour cream and whole milk with plant-based alternatives.

Keywords: blueberry cake donuts, baked donuts, blueberry glaze, cardamom donuts, homemade donuts, breakfast treats

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