Blueberry Buttermilk Donut Food

LEMON BUTTERMILK BLUEBERRY DOUGHNUTS

Steps:

• In a large bowl, combine all-purpose flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, combine buttermilk, egg, oil, vanilla extract and lemon zest. Add buttermilk mixture to flour mixture and whisk until just combined (do not overmix).
• Spoon the batter into oiled non-stick doughnut baking tin sprinkled with dry bread crumbs (to prevent mixture sticking to the tin). Bake for about 20 minutes in the 350 F (175 C) preheated oven, or until a toothpick inserted into donut comes out clean. If you're using fresh blueberries, donuts will be baked in 15-18 minutes.

BLUEBERRY BUTTERMILK DONUT RECIPE

Steps:

• Preheat the oven to 375°F and position an oven rack in the center.
• Lightly coat the doughnut pans with nonstick cooking spray.
• To make the doughnuts, in a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set it aside.
• In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until it is foamy, about 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix.
• Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
• Bake the donuts for 8 to 10 minutes, until they spring back when lightly touched. Remove them from the oven, invert the doughnuts onto a rack, and allow them to cool completely.
• To make the glaze for this donut recipe, in a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk. Mix it together until it is smooth.
• To glaze the doughnuts, dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve.
• These doughnuts are best served fresh.
• This donut recipe makes 16 large or 64 mini donuts.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

BLUEBERRY CAKE DOUGHNUTS

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).

BUTTERMILK GLAZED BLUEBERRY DOUGHNUTS

Steps:

• Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
• In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
• In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
• Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
• Fold in the blueberries by hand until evenly distributed in the batter.
• Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
• Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
• Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
• In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
• Store doughnuts chilled or at room temperature. Do not stack.

BLUEBERRY BUTTERMILK DONUTS

Steps:

• Pre-heat oven to 375 degrees F
• Grease a donut pan with non-stick cooking spray.
• Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon into a large bowl.
• Combine buttermilk, eggs, butter and vanilla extract in a separate bowl.
• Pour buttermilk mixture into dry ingredients being careful not to over-mix the batter.
• Fold in the blueberries. If using frozen berries then toss with a little flour before adding to the mixture.
• Carefully spoon the batter into the donut pan, filling each one ¾ full.
• Bake the donuts for 7-9 minutes or until donuts start to turn a golden brown.
• Test donuts for doneness with a toothpick or cake tester.
• Allow them to cool in pan for 5 to 10 minutes and carefully remove.
• Once completely cool, dip one side into glaze mixture and set on rack.
• Glaze: Sift the powdered sugar into a large bowl.
• Add in the milk and vanilla extract.
• Whisk to combine.
• If the glaze is too thick, add additional milk a little at a time until desired consistency is reached.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Sift dry ingredients together in a large bowl.
• In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
• Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries.
• Spoon batter into greased muffin cups and bake till golden brown.
• Bake at 400 F for 20 -30 minutes.