Description
Sweet homemade Blueberry Cake Donuts sparkle with summer’s delightful flavor, offering a perfect balance of tender crumb and juicy blueberry essence. Each bite promises pure breakfast pleasure that will make your morning shine with simple, irresistible charm.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (250 g / 8.8 ounces) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Sweeteners and Moisture Ingredients:
- ⅓ cup (75 g / 2.6 ounces) granulated sugar
- ⅓ cup (75 g / 2.6 ounces) light brown sugar, packed
- ½ cup (120 ml / 4 fluid ounces) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons (60 g / 2.1 ounces) unsalted butter, melted
Fruit Ingredient:
- 1 cup (150 g / 5.3 ounces) fresh or frozen blueberries
Glaze Ingredients (optional):
- 1 cup (120 g / 4.2 ounces) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375F (190C) and generously coat a donut pan with nonstick spray or softened butter, ensuring complete coverage to prevent sticking.
- In a spacious mixing bowl, thoroughly combine flour, baking powder, baking soda, salt, ground cinnamon, and both granulated and brown sugars using a whisk until perfectly integrated.
- Select a separate medium bowl and vigorously whisk buttermilk, eggs, pure vanilla extract, and freshly melted butter until the mixture appears smooth and uniformly blended.
- Create the batter by slowly incorporating the liquid ingredients into the dry mixture, gently stirring until just combined. Avoid overmixing to maintain a tender texture. Carefully fold fresh blueberries into the batter, distributing them evenly without crushing.
- Transfer the batter into the prepared donut pan, using a spoon or piping bag to fill each cavity approximately three-quarters full, allowing room for rising during baking.
- Place the pan in the preheated oven and bake for 12-15 minutes. The donuts are ready when the tops develop a delicate golden hue and a toothpick inserted into the center emerges clean. Allow donuts to rest in the pan for 5 minutes before gently removing and transferring to a wire cooling rack.
- For the optional glaze, whisk powdered sugar, milk, and vanilla extract in a small bowl until achieving a smooth, glossy consistency. Dip each cooled donut into the glaze, allowing excess to drip off, then return to the wire rack to set the coating.
Notes
- Ensure donuts stay moist by not overmixing the batter, which can develop tough gluten and create dense, chewy texture.
- Fold blueberries gently to prevent breaking and bleeding color throughout the batter, maintaining beautiful whole fruit distribution.
- Consider using frozen blueberries directly from freezer to prevent color bleeding and maintain structural integrity during mixing.
- Swap regular flour with gluten-free blend for celiac or gluten-sensitive diets, adding 1/2 teaspoon xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg