Description
These homemade blueberry donuts are light, fluffy, and bursting with fresh blueberry flavor. Baked to perfection and topped with a luscious vanilla glaze, they make a delightful treat for breakfast or dessert. Using a piping bag to fill the donut pan ensures perfectly shaped, tender donuts with a moist crumb and deliciously sweet glaze.
Ingredients
Donuts
- 1 cup all-purpose white flour
- ½ teaspoon baking powder (double acting)
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon unsalted butter (melted and cooled)
- ½ cup blueberries (fresh or frozen; if frozen, measure ¾ cup)
Glaze
- 1⅓ cup powdered sugar (confectioner’s sugar)
- 2 tablespoons unsalted butter (melted)
- 1½ tablespoon heavy cream (or whole milk as substitute)
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the donuts.
- Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt using a fine mesh strainer into a large bowl. Set this mixture aside.
- Combine Wet Ingredients: In a blender, combine the buttermilk, granulated sugar, vanilla extract, egg, and melted butter. Blend on low speed for about 30 seconds until mixed thoroughly. Alternatively, whisk these ingredients in a medium bowl until frothy.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and gently stir just until no flour streaks remain. Avoid overmixing to keep the donuts tender.
- Prepare Blueberries: Take ¼ cup of blueberries and mash them carefully with the back of a fork in a small bowl, being careful to minimize splatter. If using frozen blueberries, thaw before mashing.
- Add Blueberries to Batter: Stir the crushed blueberries into the batter, then gently fold in the remaining whole blueberries. If using frozen berries, keep them frozen until added.
- Prepare Donut Pan: Spray a donut pan with baking spray to prevent sticking. Transfer the batter to a piping bag fitted with a large round tip (approximately ½ inch diameter). If you don’t have a piping bag, place the batter in a gallon-sized zip lock bag and snip off a corner.
- Pipe Batter into Pan: Pipe the batter into each donut cavity, filling about ¾ full. Two spirals inside each cavity should suffice.
- Bake Donuts: Place the pan in the preheated oven and bake for 20 to 25 minutes. Start checking for doneness at 20 minutes by inserting a toothpick into the center; it should come out clean.
- Cool Donuts: Let the donuts cool in the pan for a few minutes, then invert them onto a wire rack to cool completely.
- Make Glaze: In a small shallow bowl, whisk together powdered sugar, melted butter, heavy cream, and vanilla extract until smooth. Add more cream if needed to reach a pourable consistency.
- Glaze Donuts: Once the donuts are cooled, dip the tops into the glaze or drizzle the glaze over them. Allow glaze to set briefly before serving.
Notes
- If using frozen blueberries, use ¾ cup for the initial measurement and thaw before crushing.
- Do not overmix the batter to avoid tough donuts.
- For piping without a pastry bag, a zip lock bag with a snipped corner works well.
- Ensure donuts are cooled fully before glazing to prevent the glaze from melting off.
- You can substitute whole milk for heavy cream in the glaze for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
