My Baked Blueberry Cake Donuts Recipes

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

BLUEBERRY CAKE DONUTS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, beat together the butter and sugar. Beat in the egg.
• In a separate bowl, combine the remaining dry ingredients.
• Alternate adding the milk and flour mixture until everything is well combined. Knead for just a couple of minutes. If the dough is too sticky to roll out, add more flour until it's workable.
• Dump the dough out on a floured surface and pat flat. Sprinkle dough with half of the blueberries and fold dough over on itself. Flatten and sprinkle with remaining blueberries. Fold dough over to cover blueberries and roll out to 1/4 inch thick. Use a donut cutter to cut donuts.
• Add to a pot of 375 degree oil, just a few donuts at a time so as not to crowd the pan, and fry until golden, about 2 minutes each side.
• Drain on a paper towel lined plate.
• Add powdered sugar, milk, and vanilla to a saucepan over low heat and whisk to combine. Once warmed, dip each donut in the glaze to coat and place on a cooling rack. Let dry 5 minutes before serving.

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:

• Preheat the oven to 350°F and grease a donut pan and set aside.
• Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl and set aside.
• In a measuring cup or small bowl, whisk together the buttermilk, eggs, vanilla, and melted butter.
• Combine wet ingredients with dry until just combined with a rubber spatula, then fold in blueberries.
• Transfer the donut batter to a disposable piping bag and pipe into the greased donut pan circling twice to fill (about ⅔ full). Tap the pan on a countertop or table to evenly distribute the batter.
• Bake for 15 to 18 minutes. Allow donuts to cool for 5 minutes in the pan and then invert onto a cooling rack to fully cool!
• Prepare the glaze while donuts are cooling. In a medium deep bowl, whisk together powdered sugar and mashed blueberries.
• Dip the tops of the donuts in the glaze and return to a cooling rack with a cookie sheet underneath to set. Garnish with sprinkles and additional blueberries if desired!

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.

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 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.

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!

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 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.

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.

LEMON GLAZED BLUEBERRY BAKED DONUTS

Steps:

• Preheat oven to 350°F (180°C), grease and flour a 6 donut pan.
• In a medium bowl whisk together flour, baking powder, baking soda, salt and sugar.
• In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
• Mix wet ingredients into dry ingredients, just until smooth, gently fold in blueberries. Fill donut pan and bake 10 minutes. Remove from pan, let cool completely then drizzle with lemon glaze if desired. Enjoy!
• In a small bowl mix together until smooth powder sugar and lemon juice (add a tablespoon at a time to reach desired constituency).

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!

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).