Double Berry Doughnuts Recipes

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DOUBLE BERRY DOUGHNUTS



Double Berry Doughnuts image

Treat your family to these doubly delicious doughnuts - made with Original Bisquick® mix, studded with sweet blueberries and frosted with a raspberry glaze.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/4 cup granulated sugar
2/3 cup milk
2 1/2 teaspoons vanilla
1 egg
1/2 cup dried blueberries
1/2 cup Cascadian Farm® frozen organic raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4 1/2 teaspoons milk

Steps:

  • Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
  • Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely.
  • In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set.
  • In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set.

Nutrition Facts : Calories 230, Carbohydrate 48 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg

BLUEBERRY CAKE DOUGHNUTS



Blueberry Cake Doughnuts image

These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff

Provided by Duff Goldman

Categories     dessert

Time 1h5m

Yield 2 dozen regular doughnuts or 48 mini doughnuts

Number Of Ingredients 17

Nonstick cooking spray
1/3 stick butter, softened
1 cup sugar
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup cake flour
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 extra-large eggs, plus 1 egg yolk
1 pint (2 cups) frozen blueberries, thawed
1 cup buttermilk
Basic Sugar Glaze, recipe follows
3 cups powdered sugar
1/2 cup milk
Pinch of kosher salt
1 tablespoon pure vanilla extract

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).

BERRY-FILLED DOUGHNUTS



Berry-Filled Doughnuts image

Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. -Ginny Watson, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 25m

Yield 10 doughnuts.

Number Of Ingredients 4

Oil for deep-fat frying
2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)
1/2 cup seedless strawberry jam
3/4 cup confectioners' sugar

Steps:

  • In an electric skillet or deep fryer, heat oil to 350°. Separate biscuits; press each to flatten slightly. Fry biscuits, a few at a time, until golden brown, 1 to 1-1/4 minutes per side. Drain on paper towels. , Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut; fill with jam., Toss with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

DOUBLE BERRY BARS



Double Berry Bars image

These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.

Provided by Kardea Brown

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy
1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
  • Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
  • For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE BERRY DOUGHNUTS RECIPE - (4.6/5)



Double Berry Doughnuts Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 10

2 cups Original Bisquick® mix
1/4 cup granulated sugar
2/3 cup milk
2 1/2 teaspoons vanilla
1 egg
1/2 cup dried blueberries
1/2 cup raspberries (do not thaw)
2 tablespoons water
2 cups powdered sugar
4 1/2 teaspoons milk

Steps:

  • 1 Heat oven to 425°F. Spray doughnut pan with cooking spray. In medium bowl, stir Bisquick mix, 2 tablespoons of the granulated sugar, 2/3 cup milk, 2 teaspoons of the vanilla and the egg until blended. Stir in blueberries. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut. 2 Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack. Cool completely. 3 In 1-quart saucepan, heat raspberries, water and remaining 2 tablespoons granulated sugar to boiling over medium heat. Cook 2 to 3 minutes or until thickened and syrupy. Strain; cool. Stir in 1 cup of the powdered sugar and remaining 1/2 teaspoon vanilla with whisk until smooth and thickened. Dip tops of doughnuts in berry glaze; let excess drip off. Let stand until set. 4 In medium bowl, mix remaining 1 cup powdered sugar and 4 1/2 teaspoons milk with whisk until smooth. Drizzle over doughnuts. Let stand until set. 1 Serving Calories230 , % Daily Value Total Fat3 1/2g3 1/2% (Saturated Fat1g,1% ), Sodium260mg260%; Total Carbohydrate48g48% (Dietary Fiber2g2% ), Protein3g3% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:1 Starch; 2 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.

VERY BERRY BAKED DOUGHNUTS



Very Berry Baked Doughnuts image

Raspberry lemonade yogurt and fresh blueberries turn baked donuts into a Very Berry breakfast treat. We used fat free yogurt and skim milk to reduce calories without sacrificing taste.

Provided by Lauren Keating

Categories     Side Dish

Time 1h

Yield 24

Number Of Ingredients 13

2 1/4 cups Gold Medal™ all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, beaten
1 cup fat-free (skim) milk
1 container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt
1 cup fresh blueberries
1/2 cup powdered sugar
1 tablespoon fat-free (skim) milk
1/4 teaspoon vanilla
1 to 3 drops red food color
Decorator candy sprinkles, if desired

Steps:

  • Heat oven to 325°F. Spray 24 doughnut cups in mini doughnut pans with cooking spray.
  • In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each doughnut cup 3/4 full.
  • Bake 7 to 8 minutes or until doughnuts are puffed and edges pull away from pan. Remove doughnuts from pan. Cool completely on cooling rack, about 30 minutes.
  • To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each doughnut into glaze. Decorate with candy sprinkles. Let stand until glaze is set before serving.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 5 g, TransFat 0 g

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Top Asked Questions

How to make blueberry doughnut batter?
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.
How to make the perfect doughnut cake?
Directions 1 Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray. 2 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy. 3 In a separate bowl, whisk together the flours, baking soda, and baking powder. More items...
What are baked double chocolate doughnuts?
So – Baked Double Chocolate Doughnuts it is! These doughnuts are of the cake variety and baked in a doughnut pan. You make the batter by simply combining the dry ingredients and then whisking together the wet ingredients in a separate bowl.
What is a blueberry Donut?
These blueberry donuts are a dream! They’re sweet & crisp on the outside, a cross between a cake donut & an old-fashioned donut on the inside, and packed with blueberry bliss in every bite. The key to frying great donuts at home is all about the temperature of the oil.

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