Glazed Blueberry Cake Donuts

One of my favorite treats to make is donuts and I've made several from Sara Mellas' Easy Baked Donut cookbook and they've all been winners.  After battling the weather and our wild turkey population for a week, I finally had enough berries to make the Glazed Blueberry Cake Donuts.

You start by pureeing 2 cups of blueberries in a food processor or blender.  I absolutely love my Blendtec and recently got the mini Wildside jar which was just perfect for this.

To the puree you add melted butter, oil, sugar, eggs, vanilla extract, blueberry flavoring and sour cream. The book says you can skip the blueberry flavoring but you may not get a strong blueberry taste.  I compromised and used 1 teaspoon of it.

 In another bowl you combine your dry ingredients, flour, baking powder, baking soda and salt.  Whisk the dry mixture into the wet, making sure it's well combined but don't work it to death.

I was so excited about the beautiful color of the batter, I took a dozen pictures trying to capture it.

Then I set up my piping bag, I find that it's the easiest way to dispense batter into the donut pans.  Pop it over a large glass and fold it over the rim.  Fill it and then snip off the bottom.

I laid out my 3 pans and sprayed them with nonstick cooking spray. By the time I'd gotten them all piped the batter had turned a big grayish. I assumed that it would bake up golden or blueish hued but that's not how it worked out.

The batter looked kind of green.  According to Google that may be because of the reaction of the berries and the baking soda. Not wanting to waste my hard fought for berries, I continued on and baked them up anyway.

I got 12 full size and 12 mini donuts.  I like to do both sizes because some can be enjoyed at home and then I can pack some in the guys lunchboxes for work.

For the glaze the book recommends powdered sugar, salt, vanilla and milk.  If you do not use clear vanilla the glaze will be more of a beige than a white.

I topped some with sprinkles, the rest I left plain.  I got no pictures of the mini donuts at all because they were eating them as soon as the glaze was set. 

I definitely will be making these again because the taste and texture are fantastic. I may either just use whole berries instead of the puree or I might try the trick I read online about adding some lemon juice to counteract the baking soda.  

That's a wrap on Summer Dessert Week 2024! Thanks again to Angie for hosting and to all of the bloggers for sharing their amazing recipes! 

 

Glazed Blueberry Cake Donuts

Author: Jolene's Recipe Journal

Ingredients

• 2 cups fresh blueberries
• 6 Tablespoons butter, melted
• 4 teaspoons canola oil
• 3/4 cup sugar
• 2 large room temperature eggs
• 1 teaspoon vanilla extract
• 2 teaspoons blueberry extract or flavoring (optional)
• 6 Tablespoons room temperature sour cream
• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoons salt

For the Vanilla Glaze

• 2 cups powdered sugar, sifted
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 5 to 6 Tablespoons milk

Instructions

To make the donuts

1. Heat the oven to 350 degrees.
2. Puree blueberries in food processor or blender until very smooth. Add 10 tablespoons of puree into a large mixing bowl.
3. Add melted butter, oil, sugar, eggs, vanilla, blueberry extract and sour cream. Whisk until the mixture is smooth.
4. Combine flour, baking powder, baking soda and salt. Whisk into the blueberry mixture until smooth.
5. Spray donut pans with nonstick cooking spray. Divide batter between donut pans, filling each cavity about 3/4 full. I like to put the batter into a piping bag and then snip the tip off, it makes filling the pans much easier.
6. Bake regular size donuts for 12 to 14 minutes and minis for 7 to 8 minutes. Cool in pans for 10 minutes and then cool completely on a wire rack.
7. While they are cooling, make the glaze. Combine the powdered sugar and salt in a large bowl. Add vanilla and 5 tablespoons of milk. Whisk until smooth. Add more milk if necessary, the glaze should drizzle easily from the whisk.
8. Place a wire rack over a baking sheet or parchment paper. Dip the donuts in the glaze and then flip them over to coat the other side. Carefully lift them and then let the excess drip off into the bowl
9. Transfer to the wire rack and let sit until the glaze has dried.

Notes

Source: The Easy Baked Donut Cookbook, Sara Mellas

Recommended Products

Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

The Easy Baked Donut Cookbook

Wilton Piping Bags

Other recipes you may enjoy:

S'mores Donuts

Strawberry Kuchen

Lemon Berry Puff Pastry Cups

blueberry, donuts, baked

Breakfast, Brunch, Donuts

American

 

 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got  spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Glazed Blueberry Cake Donuts from Jolene's Recipe Journal

Cranberry Posset from Karen's Kitchen Stories

Strawberry Piñata Cupcakes from Blogghetti

Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs

Snickers Apple Salad from Cheese Curd In Paradise

Mango Sorbet from A Kitchen Hoor's Adventures

Blackberry Lemon Bread from Jen Around the World

Cookie Dough Cupcakes from It's Shanaka

Team USA Cheesecake Fruit Tarts from For the Love of Food