BLUEBERRY BAKED DONUTS
Categories Breakfast & Brunch Dessert Using Frozen Blueberries
Yield 12 donuts
Number Of Ingredients 12
Steps:
- Donut Instructions Heat oven to 375°F. Spray or butter 2 doughnut pans well. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. In a small bowl, whisk together egg, milk and butter. Stir wet ingredients into dry mixture until just combined. Fold in blueberries. Spoon batter into prepared pans. Bake 15-17 minutes, until a toothpick comes out clean and donuts have risen.
- Glaze Instructions In a medium bowl, combine confectioners' sugar, milk and vanilla. Once donuts have cooled (5-7 minutes), remove from pan. Dip tops of donuts in glaze. Let cool completely on a wire rack.
Nutrition Facts :
MY BAKED BLUEBERRY CAKE DONUTS
Dunkin Donuts Blueberry Cake Donuts are not a healthy choice in their fried goodness. Therefore, I used a Sunbeam Donut Maker and Wilton 6-Cavity Doughnut Pan to bake them.
Provided by csbndc
Categories Breakfast
Time 10m
Yield 12 donuts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Combine the first five ingredients in a large bowl. Blend in butter until it resembles coarse crumbs.
- Place blueberries in a microwave safe bowl and heat for 30-40 seconds until soft and juicy. Whisk in the milk and egg. Add this to the flour mixture and mix just until combined.
- Spoon into a greased donut pan/maker.
- Bake for 10-12 minutes in oven or until ready indicator is lit. Flip donuts in pan after 10 minutes if you like to brown both sides.
- Cool donuts on a wire rack for 10 minutes.
- Makes about a dozen donuts.
Nutrition Facts : Calories 145.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.5, Sodium 156.5, Carbohydrate 23.7, Fiber 0.7, Sugar 11.4, Protein 2.6
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
BAKED BLUEBERRY CAKE DONUT RECIPE
You're going to love this Baked Blueberry Cake Donut Recipe! All you need is a donut pan and you can make these soft and moist homemade donuts. It's the perfect...
Provided by Sandra - She's Not Cookin'
Time 25m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease donut pan or spray with cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon and salt.
- In a separate medium mixing bowl, beat egg, then add in buttermilk, melted butter and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Gently fold in the blueberries.
- Transfer batter, in three separate batches to a decorating bag or ziplock bag. Once filled, cut a hole in the bottom of the bag that is just a bit smaller than the width of the donut shape. You can also spoon in the batter by hand using a small spoon. Be careful not to overfill.
- Bake in 350°F oven for 15 minutes.
- Cool in pan on wire rack for 5 minutes. Remove from pan and set on wire rack.
- For the glaze: Whisk together powdered sugar, lemon zest, lemon juice, vanilla and 3 tbsp. of milk. One additional tablespoon of milk may be required to reach a consistency that you can dip the donuts into for glazing.
- Turn donuts upside down and dip donuts into glaze, then place on wire rack.
- You can also drizzle the glaze over top with a fork or spoon.
- Turn donuts upside down and dip donuts into glaze.
- Place on wire rack with piece of parchment paper or plastic wrap place under the rack for easy cleanup.
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
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