Blueberry Cake Donuts
Fluffy, moist, and bursting with juicy blueberries, these cake donuts are topped with a delicious blueberry glaze for an extra touch of sweetness. Perfect for breakfast or a delightful dessert!
Ingredients:
For the Donuts:
2 cups all-purpose flour, spooned and leveled
1 tbsp baking powder 療
1/2 tsp salt 蓼
1 tsp ground cardamom optional
1 1/2 cups fresh blueberries 𢡄
1 tbsp flour for tossing the blueberries
1/2 cup unsalted butter, melted 杻
1 cup granulated sugar
2 large eggs, room temperature 讀
1 tsp vanilla
1/2 cup sour cream, room temperature
1/2 cup whole milk, room temperature 拏
For the Blueberry Glaze:
2 cups powdered sugar
2 tbsp blueberry jam 𢡄
1 tsp vanilla
2-3 tbsp milk 拏
Instructions:
1 Prep and Pan: Preheat the oven to 350F 175C. Grease a donut pan and set aside.
2 Dry Ingredients: In a small bowl, whisk together the flour, baking powder, salt, and cardamom if using. Set aside.
3 Coat Blueberries: Add the blueberries to a small bowl, sprinkle with 1 tbsp flour, and stir to coat. Set aside.
4 Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, sour cream, and milk until well combined.
5 Combine: Add the dry ingredients to the wet mixture and whisk until just combined. Gently fold in the blueberries with a spatula.
6 Pipe and Bake: Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the donut pan, filling each well about 3/4 full. Bake for 11-12 minutes, then let the donuts cool in the pan for 10 minutes before transferring to a wire rack.
7 Prepare the Glaze: In a large bowl, whisk together the powdered sugar, blueberry jam, vanilla, and 2 tbsp milk until smooth, adding more milk as needed to reach your desired glaze consistency.
8 Dip and Set: Dip each cooled donut into the glaze and return to the wire rack to set. Allow the icing to set for about 30 minutes before serving.
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