BAKED BLUEBERRY DONUTS
These baked blueberry donuts are bakery quality donuts that are packed with fresh blueberries and topped with a sugary glaze to make the perfect breakfast with a cup of coffee.
Provided by Kathryn
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Grease donut pan well with butter or cooking spray and set aside.
- In a large bowl, mix the dry ingredients together (flour, sugar, salt, and baking powder). Set aside. In a small bowl, whisk buttermilk, butter, and egg together. Stir wet ingredients into dry ingredients and mix until just combined. Fold blueberries into batter gently.
- Place batter in large plastic bag with end cut off about 1/2". Fill donut cavities about 3/4" full and slam pan on floor or countertop to get dough to settle. Bake for 20-22 minutes until tops are lightly browned and when you push on donut it springs back. Let donuts cool in pan for 10 minutes before gently inverting pan and taking donuts out.
- While donuts are cooling, whisk glaze ingredients together. When donuts are cooled completely, dip tops of donut into glaze and
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).
BLUEBERRY BUTTERMILK DONUT RECIPE
This is a fantastic and easy donut recipe that bakes in the oven! Omit the frying, add healthy blueberries, buttermilk, cinnamon and a fresh orange glaze and they become much healthier.
Provided by Karen Ciancio
Categories Dessert
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 273 kcal, Carbohydrate 47 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 49 mg, Sodium 206 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
BAKED BLUEBERRY DONUTS
These baked blueberry donuts are full of blueberry flavor with a slight hint of cinnamon. The blueberry glaze is the perfect combination of tart and sweet to crown this yummy treat. They are so easy to whip up with common pantry ingredients!
Provided by Rebecca Hubbell
Categories Breakfast
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and grease a donut pan and set aside.
- Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl and set aside.
- In a measuring cup or small bowl, whisk together the buttermilk, eggs, vanilla, and melted butter.
- Combine wet ingredients with dry until just combined with a rubber spatula, then fold in blueberries.
- Transfer the donut batter to a disposable piping bag and pipe into the greased donut pan circling twice to fill (about ⅔ full). Tap the pan on a countertop or table to evenly distribute the batter.
- Bake for 15 to 18 minutes. Allow donuts to cool for 5 minutes in the pan and then invert onto a cooling rack to fully cool!
- Prepare the glaze while donuts are cooling. In a medium deep bowl, whisk together powdered sugar and mashed blueberries.
- Dip the tops of the donuts in the glaze and return to a cooling rack with a cookie sheet underneath to set. Garnish with sprinkles and additional blueberries if desired!
Nutrition Facts : Calories 156 kcal, Carbohydrate 31 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 24 mg, Sodium 166 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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