Blueberry Donuts Recipes

BAKED BLUEBERRY DONUTS

Steps:

• Pre-heat oven to 350˚ F.
• In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and coconut oil. I add the coconut oil last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries.
• Spoon batter into a liberally greased donut pan (nonstick spray works fine). You can also use a piping bag or a freezer bag with the tip snipped off to pipe the donut batter into the pan. Divide equally to create 10 donuts. Batter should fill donut molds to the center (but not cover it).
• Bake for 9-10 minutes. Let donuts cool for about 5 minutes before removing them from the donut pan. You may need to use a knife to remove each donut from the pan.
• To make the donut glaze, mix all glaze ingredients in a medium bowl. You may need to add a bit more water 1-2 teaspoons at a time for the right consistency.
• Dip warm donuts into the glaze, making sure to coat both sides, if desired. Place onto wire cooling rack to allow excess glaze drip down. The glaze will eventually set + harden on the donuts after about 20 minutes.
• Donuts are best enjoyed the same day, though they keep at room temperature for a couple extra days in an airtight container.

BLUEBERRY CAKE DONUTS

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.

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 DONUTS

Steps:

• Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 360°F.
• While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the blueberries until they're well coated in the flour mixture.
• In a separate bowl, whisk together the milk, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture until a sticky blue dough forms.
• Press dough into a circle about 1/2-inch thick on a heavily floured surface. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 15 donuts and donut holes.
• For the glaze, simply whisk together the powdered sugar, milk and blueberry jam until smooth and thin enough to dip the donuts in. Add additional milk if the glaze is too thick or powdered sugar if it seems to thin.
• Once the oil has reached 360°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don't want to burn them.
• Transfer the fried donuts to a wire rack that's set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
• While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or enjoy while they're still warm.

GLAZED BLUEBERRY CAKE DONUTS

Steps:

• Heat oil in a deep fryer to 375 degrees F (190 C). Click for a deep fryer.
• Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt, in a large bowl.
• In another bowl, whisk egg, milk and vanilla extract.
• Stir melted butter into flour mixture forming small crumbs.
• Stir egg mixture into flour mixture. Add in blueberries.
• Place dough on a well floured surface, sprinkle flour generously on the dough as you roll it out. Sprinkle more flour as needed. Roll out gently to about 1/2 inch thick. This is a very soft dough.
• Cut donuts using a donut cutter. Click for a donut cutter.
• Use a long flat spatula, like you would flip an egg with, (dusted with flour) to support them and move them to a piece of parchment paper.
• Repeat with the dough scraps until all the dough is used
• Use the long flat spatula again to move the donuts into the oil. Fry donuts 1 - 2 at a time, about 1 ½ - 2 minutes per side. Place on a wire rack over a baking sheet.
• Whisk powdered sugar, water, and vanilla in a bowl. If it's thin, stir in powdered sugar one tablespoon at a time. If it's thick, add more water by one very small drop at a time, whisking constantly.
• Dip each donut or donut hole in glaze and let sit to cool before serving.

BLUEBERRY BUTTERMILK DONUT RECIPE

Steps:

• Preheat the oven to 375°F and position an oven rack in the center.
• Lightly coat the doughnut pans with nonstick cooking spray.
• To make the doughnuts, in a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set it aside.
• In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until it is foamy, about 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix.
• Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.
• Bake the donuts for 8 to 10 minutes, until they spring back when lightly touched. Remove them from the oven, invert the doughnuts onto a rack, and allow them to cool completely.
• To make the glaze for this donut recipe, in a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk. Mix it together until it is smooth.
• To glaze the doughnuts, dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve.
• These doughnuts are best served fresh.
• This donut recipe makes 16 large or 64 mini donuts.

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!

HIGH PROTEIN, LOW CARB BLUEBERRY CAKE DONUTS

Steps:

• Preheat and oven to 350F and place a silicone donut mold on a baking sheet or spray a 6-donut tin with nonstick cooking spray.
• Mix the dry ingredients together in a large bowl.
• Add the yogurt and eggs to a large bowl and stir until evenly mixed. (For best result, whisk the eggs together in a separate bowl before adding so you don't overmix the batter.)
• Gently fold in the blueberries.
• Transfer the batter to the donut mold, filling each nearly all the way full.
• Bake for 20-24 minutes or until the donuts are cooked through.
• Remove the mold from the oven and allow the donuts to briefly cool before removing and transferring to a wire rack to cool.
• For the glaze, mix the confectioners sugar and water in a shallow bowl and dip the cooled donuts face down. If you'd like less glaze or a drizzle, use the lower end of the measurements and spoon it on top by hand.

BLUEBERRY BAKED DONUTS

Steps:

• Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don't overmix. Either stir the blueberries in very carefully so they don't break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze or even straight-up coconut butter, which is my favorite!View Nutrition Facts

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.

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.

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:

• 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).