Blueberry Cake Doughnut Ice Cream Sandwiches Recipes

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.

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).