Glazed Blueberry Donuts
These quick, Glazed Blueberry Donuts are fluffy baked vanilla cake donuts packed with blueberries and topped with your choice of colored blueberry glaze! They're so easy to make with a donut pan and the perfect weekend morning breakfast.
Servings: 12 donuts
Calories: 243kcal
Equipment
- Donut pan
- Mixing bowls
- Whisk
- Rubber spatula
- Piping bag optional
Ingredients
- 2 cups all-purpose flour 240g
- ⅔ cup granulated sugar 133g
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter melted (57g)
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature (180ml)
- 1 teaspoon vanilla paste or extract
- 1 cup fresh blueberries 150g
Glaze
- ½ cup blueberries
- 1½ cups powdered sugar 180g
- 2-4 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350℉/180℃ and lightly grease a donut pan.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- In another bowl, whisk to gather the melted butter, eggs, buttermilk and vanilla until combined.
- Add the wet ingredients to the dry ingredients and fold together until almost fully combined. Be sure to scrape the whole way to the bottom.
- Gently fold in the blueberries until evenly dispersed, then transfer the batter to a piping bag.
- Cut 1" off the tip of the bag and pipe the batter evenly into the donut openings.
- Bake for 13-18 minutes or until the donut springs back and doesn't have any wet spots. *See notes section regarding bake time.
- Transfer the pan to a wire rack to cool for 5 minutes, then carefully invert the pan to remove the donuts, then flip the donuts over again.
Glazing the Donuts
- If using the blueberry glaze, cook down the blueberries over medium low and carefully break them down with the back of a spoon as they begin to soften and please their juices.
- Pass the blueberries through a fine mesh sieve to capture the juice. Discard the pulp.
- Whisk together the powdered sugar and 1 tablespoon of the blueberry puree, adding more later if you'd like it to be darker. Also add the vanilla.
- Add in 1 tablespoon at a time of milk until the consistency becomes a thick glaze.
- Dip the round side of the donut into the glaze, then pull up, twist, and place the donut on a plate to set.
Notes
*If using a silicon pan like the one I used, bake the donuts 16-18 minutes. If using a metal wilton pan, bake the donuts 13-16 minutes.
The donuts are best eaten the day made. Store the glazed donuts lightly covered at room temperature for one day or in the fridge for two additional days.
If you'd like to just make a vanilla glaze, omit the blueberry puree and add a bit more milk until the desired consistency is developed.
Nutrition
Calories: 243kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 196mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg