Description
These Blueberry Cake Donuts are moist, fluffy, and bursting with fresh blueberries. Baked to perfection and topped with a luscious blueberry vanilla glaze, they make a delightful breakfast treat or an indulgent snack. The subtle hint of cardamom adds a warm spice note, enhancing the fruity sweetness.
Ingredients
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 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
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom if using. Set this mixture aside for later use.
- Coat Blueberries: Place the fresh blueberries in a small separate bowl and sprinkle with 1 tbsp of all-purpose flour. Stir gently to coat evenly. This prevents the blueberries from sinking to the bottom of the donuts during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, eggs, vanilla extract, sour cream, and whole milk until smooth and well combined.
- Combine Dry and Wet: Add the dry flour mixture to the wet ingredients. Whisk just until all ingredients are combined, being careful not to overmix to keep the donuts tender.
- Fold in Blueberries: Gently fold the coated blueberries into the batter using a rubber spatula, taking care not to break the berries.
- Prepare Donut Pan: Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly to prevent sticking.
- Pipe Batter: Transfer the batter to a piping bag and cut off the tip. Pipe batter into each donut well in the pan, filling them about three-quarters full for even baking.
- Bake Donuts: Place the donut pan in the oven and bake for 11-12 minutes. After baking, let the donuts cool in the pan for 10 minutes, then remove them carefully and transfer to a wire rack to cool completely. Repeat baking with remaining batter if necessary.
- Make Blueberry Vanilla Glaze: In a large mixing bowl, whisk together powdered sugar, blueberry jam, vanilla extract, and 2 tablespoons of milk. Add more milk as needed to achieve a smooth, dippable consistency.
- Glaze Donuts: Dip each cooled donut into the glaze, then return to the wire rack to allow the glaze to set, approximately 30 minutes, before serving.
Notes
- Using fresh blueberries offers the best flavor and texture, but frozen blueberries can be substituted if thawed and drained well.
- Coating blueberries with flour is essential to prevent them from sinking during baking.
- Do not overmix batter to keep donuts light and fluffy.
- If you do not have a piping bag, use a zip-top plastic bag with a corner cut off.
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Donut pans must be well greased or sprayed to ensure easy release.
- Allow glaze to set completely for best presentation and to avoid stickiness.
