Homemade Delight Blueberry Cake Donut Recipe
For a unique summer treat, try these Easy Baked Blueberry Cake Donuts with Lemon Glaze. These are soft, fluffy, and light, with a light lemon icing on top. They are healthier than fried doughnuts. They can be on your breakfast table in about thirty minutes and are the epitome of summer.
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Calories: 303kcal
Servings: 15
Equipment
- Donut Pan
- Cooling Rack
- Oven
Ingredients
For the Blueberry Donuts:
- 3 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup buttermilk
- 2 cups frozen blueberries thawed
For the Glaze:
- 3 cups powdered sugar
- ½ cup milk
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Grease donut pans with nonstick spray.
- In a stand mixer, beat butter, sugar, salt, and vanilla until fluffy.
- In a separate bowl, mix flours, baking soda, and baking powder.
- Add eggs to mixer, blend until smooth.
- Alternate adding flour mixture and buttermilk to mixer, mix well.
- Gently fold in blueberries until evenly mixed.
- Fill piping bag with batter, pipe into donut wells.
- Bake for 18-20 minutes until springy. Cool before glazing.
Glaze:
- Combine glaze ingredients in a bowl.
- Adjust consistency with milk or powdered sugar.
- Dip cooled donuts in glaze, let excess drip off.
- Place on wire rack over parchment-lined baking sheet.
Nutrition
Calories: 303kcal | Carbohydrates: 61.7g | Protein: 4.6g | Fat: 4.4g | Saturated Fat: 2.3g | Cholesterol: 45.9mg | Sodium: 238mg | Fiber: 1.2g | Sugar: 40g