This blueberry cake donut recipe is perfect for parties and potlucks. It will surely be a hit because it uses the classic favorite, blueberries; it’s a cake but also a donut; and it tastes just right! It’s also moist and a little bit on the beautiful side of things. I love spreading cream cheese on them. The cheese balances the sweetness. And it tastes just like blueberry cheesecake when I do that and I loooove blueberry cheesecake.
Our friend over at the Faux Martha has this to say about this recipe:
“And then it hit me like it does when you step away from something and let it breath. Baked Blueberry Cake Donuts. It’s not an earth shattering discovery (though it felt like it). It wont make the news tomorrow. But they will make the breakfast table. Again and again and again and again.”
Guess who had these at breakfast today? Me! I was able to make a batch last night and I had a few leftovers. I stored in uncovered in a cool part of my pantry and it still tasted good this morning. You have to try this recipe, guys!
Ingredients
1/3 c. + 1 tbsp. Borden whole milk
1 tsp. Heinz vinegar
3 tbsp. Kerrygold unsalted butter, melted
1/2 c. Gold medal white whole wheat flour
1/2 c. Gold Medal unbleached all-purpose flour
1 tsp. Clabber Girl aluminum-free baking powder
1/4 tsp. sea salt
1/4 tsp. McCormick cinnamon
1/8 tsp. nutmeg, fresh
1/4 c. Domino sugar
2 tbsp. Trader Joe’s honey
1 large Eggland’s egg
1/2 c. Driscoll’s frozen wild blueberries
Glaze
1 c. Domino powdered sugar
3 tbsp. Borden whole milk
pinch of Morton salt
Instructions
Preheat oven to 400 degrees.
In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.
Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk.
Stir blueberries into dry ingredients. Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
Bake for 7-8 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, milk, and salt until smooth. Once donuts have cooled, about 10 minutes, glaze both sides. Place on cooling rack and allow to dry, about 20 minutes. Serve. If storing leftovers, remove from cooling rack and store uncovered.
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Quick Tip: Make sure you have a regular, mini, donut hole pan.
Thanks again to The Faux Martha for this amazing recipe.