Blueberry Cake Donuts Recipes

GLAZED BLUEBERRY CAKE DONUTS

Steps:

• Heat oil in a deep fryer to 375 degrees F (190 C). Click for a deep fryer.
• Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt, in a large bowl.
• In another bowl, whisk egg, milk and vanilla extract.
• Stir melted butter into flour mixture forming small crumbs.
• Stir egg mixture into flour mixture. Add in blueberries.
• Place dough on a well floured surface, sprinkle flour generously on the dough as you roll it out. Sprinkle more flour as needed. Roll out gently to about 1/2 inch thick. This is a very soft dough.
• Cut donuts using a donut cutter. Click for a donut cutter.
• Use a long flat spatula, like you would flip an egg with, (dusted with flour) to support them and move them to a piece of parchment paper.
• Repeat with the dough scraps until all the dough is used
• Use the long flat spatula again to move the donuts into the oil. Fry donuts 1 - 2 at a time, about 1 ½ - 2 minutes per side. Place on a wire rack over a baking sheet.
• Whisk powdered sugar, water, and vanilla in a bowl. If it's thin, stir in powdered sugar one tablespoon at a time. If it's thick, add more water by one very small drop at a time, whisking constantly.
• Dip each donut or donut hole in glaze and let sit to cool before serving.

BLUEBERRY CAKE DONUTS

Steps:

• Preheat oven to 350F, spray a donut pan and set aside.
• Mix all of your dry ingredients together in a bowl.
• Add in your egg whites, vanilla and milk. Very gently fold in your blueberries.
• Bake in oven for 10-12 minutes. Makes 6 donuts, 3 personal points each, 3SP on blue, green & purple or 2 points plus each
• Nutritional info (not incl berries) Per donut.. Calories.. 70.. Fat 0.2g.. Saturated fat 0g... Carbs 14g.. Fiber 0.4g... Sugars 6.2g.. Protein 2g

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

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.

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 DONUTS

Steps:

• Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
• While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they're well coated in the flour mixture.
• In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
• Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
• For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
• Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don't want to burn them.
• Transfer the fried donuts to a wire rack that's set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
• While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they're still warm.

LEMON BLUEBERRY CAKE DONUTS

Steps:

• Preheat oven to 350 degrees and grease two donut pans (I love Baker's Joy!)
• In a large mixing bowl whisk together flour, sugars, baking powder, nutmeg, and salt
• In another bowl, mix together melted butter, egg, milk, vanilla, and lemon juice
• Mix wet ingredients into the dry until just combined, then add in the lemon zest and blueberries.
• Pour batter evenly into the donut pans.
• Bake for 10-12 minutes or until a toothpick comes out clean.
• Carefully remove from pan and place onto a cooling rack with parchment paper underneath it
• In a small bowl, whisk together the heavy cream, lemon, juice, and powdered sugar. If glaze is too thin, add more powdered sugar. If too thick, add more heavy cream
• Dip the donuts into the glaze and place on a cooling rack to set. Top with lemon zest, if desired

BAKED BLUEBERRY DONUTS

Steps:

• Pre-heat oven to 350˚ F.
• In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and coconut oil. I add the coconut oil last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries.
• Spoon batter into a liberally greased donut pan (nonstick spray works fine). You can also use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. Divide equally to create 10 donuts. Batter should fill donut molds to the center (but not cover it).
• Bake for 9-10 minutes. Let donuts cool for about 5 minutes before removing them from the donut pan. You may need to use a knife to remove each donut from the pan.
• To make the donut glaze, mix all glaze ingredients in a medium bowl. You may need to add a bit more water 1-2 teaspoons at a time for the right consistency.
• Dip warm donuts into the glaze, making sure to coat both sides, if desired. Place onto wire cooling rack to allow excess glaze drip down. The glaze will eventually set + harden on the donuts after about 20 minutes.
• Donuts are best enjoyed the same day, though they keep at room temperature for a couple extra days in an airtight container.

BLUEBERRY BAKED DONUTS

Steps:

• Donut Instructions Heat oven to 375°F. Spray or butter 2 doughnut pans well. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. In a small bowl, whisk together egg, milk and butter. Stir wet ingredients into dry mixture until just combined. Fold in blueberries. Spoon batter into prepared pans. Bake 15-17 minutes, until a toothpick comes out clean and donuts have risen.
• Glaze Instructions In a medium bowl, combine confectioners' sugar, milk and vanilla. Once donuts have cooled (5-7 minutes), remove from pan. Dip tops of donuts in glaze. Let cool completely on a wire rack.

TWO INGREDIENT BLUEBERRY CAKE DONUTS

Steps:

• You'll need oil for frying your donuts. I used a canola oil. Heat oil to 350 degrees.
• The temperature is majorly important so use a thermometer if necessary.
• In a large bowl, combine muffin mix and eggs. Combine completely. Batter will be thick
• I like to cut the donuts out on a sheet of parchment paper or waxed paper, sprinkled with a little flour. Do Not knead donuts, just press the batter to 1 inch thickness.
• Cut into donuts. You can rework the dough scraps and cut again or cook the donuts holes.
• When placing dough into fryer, do not over-crown. You do not want the donuts touching. Once you add the donut to the oil, allow to fry 20 to 30 seconds and flip to second side. You'll need to turn the donut several times during the cooking process. This batter is thick and will take 1 to 1/2 minutes to cook, depending on the temperature of your oil. They will get really dark on the outside. I like to test one donut to get the feel of how long it will take.
• Drain on paper towels, serve warm
• *Optional glaze - if you glaze your donuts allow to drain on paper towels 30 seconds , then dip in glaze while hot and place on wire rack until you serve.

BAKED BLUEBERRY DONUTS

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

BEST EVER BLUEBERRY CAKE DONUTS

Steps:

• Preheat oven to 350 degrees and lightly grease a donut pan with non-stick spray and set aside.
• In a medium bowl combine 1 cup flour, baking powder, and salt. Set aside.
• In a large bowl or stand mixer combine egg, sugar, milk, butter and vanilla.
• Slowly add in the flour mixture and mix until combined.
• In a small bowl coat your blueberries (rinse them so they're a TAD wet) with the remaining 1 tbsp of flour. Then, gently fold them into your batter.
• Fill your prepared donut pan with donut batter. This should make ~7 donuts.
• Bake for 10-12 minutes or until donuts are golden brown and when a toothpick is inserted it comes out clean.
• Allow donuts to fool fully before if adding frosting, glaze or rolling in powdered sugar.
• Enjoy!

GLAZED BLUEBERRY CAKE DONUTS

Steps:

• Preheat the oven to 350 degrees. Grease the donut pan and set it aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• Melt the butter in a smaller bowl. Make sure you give 3-4 minutes for it to cool completely. Once it has cooled, add in the vanilla extract, egg, milk and the vinegar. Whisk vigorously to combine and then IMMEDIATELY add it to the dry ingredients using a wooden spoon until they are mixed together.
• You want to add it immediately to prevent the butter/egg/milk mixture from clumping.
• Toss the blueberries in a small bowl with 1 tsp of flour, making sure they are all evenly coated.
• Add the coated blueberries to the dough and mix in gently.
• Next, carefully spoon the donut batter either into a ziploc bag or a piping bag if you have one. If you're using a ziploc bag, cut the tip of the bag and pipe the batter into the greased donut pan, about ⅔ of the way full for each donut.
• Bake for 11-12 minutes or until a toothpick comes out clean. Let cool in pan for 5-10 minutes and then carefully remove them to continue cooling on a wire rack.
• Whip up the glaze by combining the powdered sugar and 1-2 tbsp of milk or water. If you like a thinner glaze, you want to add a bit more liquid. If you like it thicker, add a bit less.
• Once the donuts are done cooling, you can either dip them into the glaze or drizzle the glaze on top. Enjoy!

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.

BAKED BLUEBERRY CAKE DONUTS

Steps:

• Preheat oven to 350 degrees. Grease 2 donut pans using cooking spray. Recipe makes 12 donuts.
• Melt butter in a small bowl and set aside to cool.
• In a medium mixing bowl add together flour, brown sugar, white sugar, baking powder, salt, and nutmeg. Set aside.
• In a small mixing bowl whisk milk, vanilla extract, and egg until well combined.
• Mix together the wet and dry ingredients until just combined, make sure you don't over-mix, you want a fluffy donut not a dense one! Gently fold in blueberries.
• Take a piping bag or a Ziplock bag with a corner cut off and add batter carefully. Pipe the dough evenly into the prepared pans, about 2/3 full.
• Bake for 11-13 minutes, remove from oven and cool for 1 minute before you turn them over onto a cooling rack. Let the donuts cool on rack and make the frosting.

GLAZED BLUEBERRY DONUTS

Steps:

• Preheat the oven to 325 degrees. Lightly grease a donut pan.
• In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a small bowl, stir together the butter milk, egg, vanilla and oil.
• Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
• Fold in the blueberries, trying not to break them up too much.
• Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
• Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
• Sift the powdered sugar (I usually just whisk it really good to break up any clumps) and place in a small bowl.
• Stir in the milk and vanilla until fully combined.
• When the donuts are cool, dunk the tops of the donuts in the glaze.
• Return the donuts to the wire rack for 5 minutes to let the glaze set.

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).

BLUEBERRY BAKED DONUTS

Steps:

• Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don't overmix. Either stir the blueberries in very carefully so they don't break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze or even straight-up coconut butter, which is my favorite!View Nutrition Facts

HIGH PROTEIN, LOW CARB BLUEBERRY CAKE DONUTS

Steps:

• Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
• Mix the dry ingredients together in a large bowl.
• Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.)
• Gently fold in the blueberries.
• Transfer the batter to the donut mold, filling each nearly all the way full.
• Bake for 20-24 minutes or until the donuts are cooked through.
• Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
• For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand.