These Blueberry Cake Doughnuts are a delightful blend of moist, fruity goodness with a hint of tanginess, all topped with a thin, sweet glaze. Perfect for breakfast or a sweet treat anytime.
Why you'll want it now, Fruity and sweet with a hint of tang, perfect for a cozy morning.
Why this recipe works
The combination of fresh blueberries and a tender cake batter creates a moist doughnut, while a touch of lemon juice enhances the tangy notes. Baking instead of frying makes these doughnuts light yet satisfying.
Equipment
Mixing bowls
Whisk
Doughnut pan (12-cavity)
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 12-cavity doughnut pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, eggs, melted butter, vanilla extract, and lemon juice.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the blueberries, being careful not to crush them.
Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
Bake for 15 minutes or until the doughnuts are golden and a toothpick inserted into the center comes out clean.
Allow the doughnuts to cool in the pan for 5 minutes, then transfer to a cooling rack.
While the doughnuts cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the doughnuts are cool, dip the tops into the glaze and return to the rack to set.
Enjoy these moist and tangy Blueberry Cake Doughnuts with a cup of coffee for a perfect start to your day.
How you'll know it's ready
The doughnuts are ready when they are golden brown and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the doughnuts a few minutes early, as they bake faster with the fan.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a thin ribbon from the spoon.
Troubleshooting
If the doughnuts are too dense, ensure you are not overmixing the batter.
If the glaze is too runny, add more powdered sugar a tablespoon at a time until desired consistency.
If the doughnuts stick to the pan, make sure the pan is greased well before adding batter.
If blueberries sink to the bottom, try coating them in a little flour before folding into the batter.
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Make ahead
The doughnuts can be baked a day in advance and glazed just before serving. Store unglazed doughnuts in an airtight container.
Variations
Add a teaspoon of cinnamon to the batter for a spiced version.
Substitute raspberries for blueberries for a different berry flavor.
Use orange juice and zest instead of lemon for a citrus twist.
Frequently asked questions
Can I use frozen blueberries?
Yes, but thaw them first and pat dry to avoid excess moisture.
Can I make these doughnuts without a doughnut pan?
You can try using a muffin pan, but the shape will differ.
How do I prevent blueberries from sinking?
Coat blueberries with a little flour before folding into the batter.
Can I freeze these doughnuts?
Yes, freeze unglazed doughnuts in an airtight container for up to 2 months.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
