Blueberry Cake Doughnuts Recipes

BLUEBERRY CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Spray donut pans with nonstick cooking spray and set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
• In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
• Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
• Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
• Turn mixer to low and gently stir in the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
• Fill a large piping bag (or large ziplock bag with a corner cut off) with the batter.
• Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
• Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
• In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
• Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking sheet lined with parchment paper.

BLUEBERRY CAKE DOUGHNUTS

Steps:

• In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
• This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
• Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
• Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.

BAKED BLUEBERRY DOUGHNUTS RECIPE

Steps:

• In a large bowl whisk together the flour, baking powder, baking soda, and salt. Ensure there are no clumps of baking soda or baking powder in the mixture.
• In a separate bowl, whisk together the milk, yogurt, sugar, egg, melted butter, and vanilla extract until well combined.
• Add the flour mixture into the wet ingredients. Fold the dry ingredients except for the blueberries into the wet until it's combined, but don't overmix. If using a stand mixer, use a paddle attachment and mix it together at low-medium speed.
• Add the blueberries and stir them in just a little, so there are still streaks of yellow batter. Frozen blueberries will color the batter much more than fresh blueberries.
• Heat the oven to 356°F/180°C and grease a 6 donut pan,
• Scoop the batter into the pan with a small spoon or fill a piping bag with a large nozzle and pipe the batter into the cavities. Fill the cavities about ¾ of the way. It should make around 8 donuts. If you only have one pan, the remaining batter can sit while the first batch bakes.
• Bake the donuts until puffed and just lightly golden brown around the edges. They don't take long to bake. Let them cool in the tray for 5 minutes before removing so they don't break.
• Use a silicone, rubber spatula, or butter knife to run along the edges of the donuts to make removal easier.
• Once removed, place them on a wire rack.
• In a small bowl, mix together granulated sugar and ground cinnamon. Melt some butter in the microwave or on the stove. Use a pastry brush to brush a warm donut on all sides with melted butter.
• Dip the donut in the cinnamon sugar until coated.

MY BAKED BLUEBERRY CAKE DONUTS

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.

BLUEBERRY CAKE DOUGHNUT ICE CREAM SANDWICHES

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick spray and place on a baking sheet.
• In a small bowl, toss the berries with 1/4 cup of the flour. Set aside.
• Whisk the remaining 1 1/4 cups flour, baking powder, salt and cinnamon together in a medium bowl. In another medium bowl, use a spatula to stir the oil and butter together, then add the granulated sugar, brown sugar and lemon zest and mix well to combine. Switch to a whisk and whisk in the egg, whisking well to combine. Whisk in the vanilla.
• Add half of the flour to the butter mixture and stir with the spatula to combine. Add the buttermilk and mix to combine, then mix in the remaining dry ingredients just until smooth.
• Transfer the batter to a disposable pastry bag or resealable plastic bag, then cut a 1/2-inch opening from the tip (or the corner of the bag). Pipe the batter evenly into the cavities of the prepared pan, filling each about three-quarters full.
• Press about 8 floured blueberries into each doughnut, pressing to nearly submerge them in the batter. Bake until the doughnuts are puffed and spring back when pressed gently, 7 to 9 minutes. Invert the pan over a cooling rack to release the doughnuts. Cool completely.
• Slice each doughnut in half horizontally with a serrated knife. Scoop softened ice cream onto the bottom half of each and cover with the tops. Freeze for at least 15 minutes before serving. The sandwiches can be frozen in an airtight container for up to 2 weeks.