BLUEBERRY CAKE DONUTS
There's just something about Blueberry Cake Donuts that makes me so happy. The purple color, the cakey texture, the vanilla glaze that soaks in every nook and cranny creating the perfect crispy crunch on the exterior. And the flavor!
Provided by Kimberlee Ho
Categories All Recipes Breakfast Dessert Snack
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 303 kcal, Carbohydrate 61.7 g, Protein 4.6 g, Fat 4.4 g, SaturatedFat 2.3 g, Cholesterol 45.9 mg, Sodium 238 mg, Fiber 1.2 g, Sugar 40 g, ServingSize 1 serving
BLUEBERRY CAKE DOUGHNUTS
Blueberry Cake Doughnuts are the perfect homemade treat for breakfast, brunch or to pair with a cup of coffee. Make them the day ahead and fry fresh the next morning.
Provided by Jessica Robinson
Categories Breakfast Breakfast or Brunch
Time 34m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 242 kcal, Carbohydrate 41 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 149 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
MY BAKED BLUEBERRY CAKE DONUTS
Dunkin Donuts Blueberry Cake Donuts are not a healthy choice in their fried goodness. Therefore, I used a Sunbeam Donut Maker and Wilton 6-Cavity Doughnut Pan to bake them.
Provided by csbndc
Categories Breakfast
Time 10m
Yield 12 donuts, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.5, Sodium 156.5, Carbohydrate 23.7, Fiber 0.7, Sugar 11.4, Protein 2.6
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