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
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
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
BLUEBERRY CAKE DOUGHNUT ICE CREAM SANDWICHES
Cake doughnuts are easy to make and form a perfect soft base for ice cream sandwiches. Adding juicy blueberries to the batter before baking adds a summery burst of flavor. Be sure to toss the blueberries in a little bit of flour-this helps keep them suspended in the batter rather than sinking during baking.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 6 ice cream sandwiches
Number Of Ingredients 15
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.
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- In one bowl, combine all the dry ingredients ( flour, sugar, baking powder, cinnamon, nutmeg, and salt). Whisk together and set aside. In a separate bowl mix together the butter, buttermilk, lightly beaten egg, and vanilla extract. Begin to combine the wet ingredients interchangeably with the dry ingredients to make sure that all ingredients are well incorporated. Using your hands mix the blueberries with dough until all blueberries has been added into the batter.
- Lightly flour a baking sheet and turn the batter on the baking sheet and press until it reaches about 1/2 inch thickness and place in the freezer for 20 minutes. Turn the batter on a lightly floured surface and roll out so the dough reaches 1/2 inch thickness. With a doughnut cutter, begin cutting out the doughnuts so when the oil is ready you can just drop them in and remove them when they are finished instead of having to go back and forth. Remove the completed doughnuts and take the rest of the dough and repeat the process until all dough has been cut.
- Preheat oil to 350 degrees. Once the grease is hot begin to drop the doughnut in the oil and allow to cook for 2-3 minutes. It won’t take long for them to cook. Once they finish cooking , remove them with a slotted spoon and place them on top of paper towels and allow them to cool. Repeat this process until all the doughnuts have been cooked.
- Whisk all of the ingredients for the glaze until it turns thick glaze. If you need more milk add a tablespoon until you have reached the desired consistency. Dip the doughnuts into the glaze and turn them to a cooling rack. Repeat the process until all doughnut have been dipped.
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