Wild Blueberry Cake Donuts with Blueberry Glaze Recipe
These Wild Blueberry Cake Donuts are a delightful twist on classic cake donuts, packed with the sweet, tart flavor of wild blueberries and topped with a luscious blueberry glaze. Baked to perfection, these donuts are moist, tender, and easy to make at home using simple ingredients and a donut tin. Ideal for breakfast, brunch, or a sweet snack, their natural blueberry goodness shines in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Baked Blueberry Donuts:
- 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
- ⅓ cup granulated sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup wild blueberries (fresh or frozen)
For the Blueberry Glaze:
- 2 tablespoons wild blueberries (fresh or frozen)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)
Instructions
- Preheat and prepare the donut tin: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter to prevent sticking, and set aside a piping bag fitted with a large round tip for easy batter transfer.
- Mix wet ingredients: In a mixing bowl, combine the melted butter, granulated sugar, whole milk, egg, and vanilla extract. Whisk the mixture thoroughly until smooth, ensuring all ingredients are evenly incorporated.
- Add dry ingredients: Sift the all-purpose flour into the wet mixture through a fine mesh sieve. Add the baking powder and salt, then gently fold with a rubber spatula until the batter is about halfway combined to avoid overmixing.
- Incorporate blueberries: Gently fold in the wild blueberries evenly into the batter, ensuring no dry flour remains. If using frozen berries, expect the batter to turn a lovely purple hue due to the berry juices.
- Fill the donut tin: Spoon the batter into the prepared piping bag. Pipe a full circle of batter into each donut hole, then distribute any remaining batter evenly among the donuts. Lightly smooth the tops using a wet fingertip for an even finish.
- Bake the donuts: Place the tin in the oven and bake for 13 to 15 minutes, or until a toothpick inserted into the donuts comes out clean. Remove and cool the tin on a wire rack for 10 minutes before carefully turning the donuts out to cool completely.
- Prepare the blueberry glaze: Heat 2 tablespoons of blueberries in a microwave-safe bowl for 15 to 20 seconds until warm. Mash with a fork and press through a fine mesh sieve to extract juice, discarding solids.
- Mix the glaze: Sift the powdered sugar into a mixing bowl, add the vanilla extract, and begin stirring in ½ teaspoon of the blueberry juice. Continue adding the juice in ½ teaspoon increments until the glaze is thick and ribbons off the spoon smoothly.
- Glaze the cooled donuts: Spoon the blueberry glaze over the completely cooled donuts. Allow the glaze to set for at least 20 minutes before serving for the best texture and presentation.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, refer to the full recipe post.
- Use a digital kitchen scale for precise ingredient measurements and an oven thermometer to ensure accurate oven temperature.
- If you don’t have a microwave, soften the blueberries by letting them sit at room temperature, then mash and strain as directed.
- A piping bag with a large round tip creates neat donut shapes, but a zip-top plastic bag with the corner snipped off is a suitable alternative.
- Allow donuts to cool completely before glazing to prevent the icing from soaking in and to allow it to set properly.
- Best enjoyed the day they are made, as the glaze can soften in storage. Store leftover donuts in the fridge for up to 4 days in an airtight container.
