Description
Blueberry Cake Donut will make your breakfast feel like a sweet celebration of morning joy. Fresh blueberries fold perfectly into tender dough, creating a treat that brings comfort right to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup buttermilk
- 2 cups frozen blueberries
Supporting Ingredients:
- 3 tablespoons unsalted butter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 3 cups powdered sugar
- ½ cup milk
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Warm your oven to 350°F and coat your donut pans thoroughly with nonstick spray, ensuring every crevice gets covered.
- Cream 3 tablespoons room temperature butter with 1 cup granulated sugar in your mixer, blending until the mixture becomes light and fluffy.
- Separately whisk together 1 cup cake flour, 2 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons baking powder in a clean bowl.
- Drop 2 large eggs and 1 egg yolk into your butter mixture, beating until the batter looks smooth and integrated.
- Gradually incorporate your flour blend and 1 cup buttermilk into the mixer, alternating between dry and wet ingredients until just combined.
- Gently fold 2 cups thawed frozen blueberries into your batter, distributing them evenly without crushing the fruit.
- Transfer your batter into a piping bag, then carefully fill each donut well about three-quarters full.
- Slide the pans into the preheated oven and bake for 18-20 minutes, checking that the donuts spring back when lightly touched.
- Remove donuts and let them cool completely on a wire rack before attempting to glaze.
- Whisk 3 cups powdered sugar with ½ cup milk, ¼ teaspoon kosher salt, and 1 tablespoon vanilla until your glaze reaches a smooth, dippable consistency.
- Dunk each cooled donut into the glaze, allowing excess to drip back into the bowl.
- Place glazed donuts on a wire rack positioned over a parchment-lined baking sheet to catch any glaze drips.
Notes
- Use room temperature ingredients to ensure smooth, even mixing and a tender cake donut texture.
- Fold blueberries gently to prevent breaking them and turning the batter purple, which maintains beautiful berry distribution.
- Spray donut pan generously with nonstick spray to guarantee easy release without sticking.
- Allow donuts to cool completely before glazing to prevent glaze from sliding off or becoming too thin.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Donuts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 12
- Calories: 285 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg