Glazed Blueberry Donuts Recipes

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:

• Preheat the oven to 350 degrees. Grease the donut pan and set it aside.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
• Melt the butter in a smaller bowl. Make sure you give 3-4 minutes for it to cool completely. Once it has cooled, add in the vanilla extract, egg, milk and the vinegar. Whisk vigorously to combine and then IMMEDIATELY add it to the dry ingredients using a wooden spoon until they are mixed together.
• You want to add it immediately to prevent the butter/egg/milk mixture from clumping.
• Toss the blueberries in a small bowl with 1 tsp of flour, making sure they are all evenly coated.
• Add the coated blueberries to the dough and mix in gently.
• Next, carefully spoon the donut batter either into a ziploc bag or a piping bag if you have one. If you're using a ziploc bag, cut the tip of the bag and pipe the batter into the greased donut pan, about ⅔ of the way full for each donut.
• Bake for 11-12 minutes or until a toothpick comes out clean. Let cool in pan for 5-10 minutes and then carefully remove them to continue cooling on a wire rack.
• Whip up the glaze by combining the powdered sugar and 1-2 tbsp of milk or water. If you like a thinner glaze, you want to add a bit more liquid. If you like it thicker, add a bit less.
• Once the donuts are done cooling, you can either dip them into the glaze or drizzle the glaze on top. Enjoy!

GLAZED BLUEBERRY DONUTS

Steps:

• Preheat the oven to 325 degrees. Lightly grease a donut pan.
• In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
• In a small bowl, stir together the butter milk, egg, vanilla and oil.
• Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
• Fold in the blueberries, trying not to break them up too much.
• Fill the donut pan and bake for 10-12 minutes or until lightly browned and cooked through.
• Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.
• Sift the powdered sugar (I usually just whisk it really good to break up any clumps) and place in a small bowl.
• Stir in the milk and vanilla until fully combined.
• When the donuts are cool, dunk the tops of the donuts in the glaze.
• Return the donuts to the wire rack for 5 minutes to let the glaze set.

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 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).

LEMON GLAZED BLUEBERRY BAKED DONUTS

Steps:

• Preheat oven to 350°F (180°C), grease and flour a 6 donut pan.
• In a medium bowl whisk together flour, baking powder, baking soda, salt and sugar.
• In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
• Mix wet ingredients into dry ingredients, just until smooth, gently fold in blueberries. Fill donut pan and bake 10 minutes. Remove from pan, let cool completely then drizzle with lemon glaze if desired. Enjoy!
• In a small bowl mix together until smooth powder sugar and lemon juice (add a tablespoon at a time to reach desired constituency).

HEALTHY BLUEBERRY VEGAN DONUTS

Steps:

• Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
• In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, Agave and whisk everything together.
• In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in the blueberries.
• Spoon the batter into a piping bag (or zip loc bag, cutting a medium hole at the corner) and pipe batter it into prepared donut pan wells, filling them about 3/4 of the way.
• Bake for 16-18 minutes or until toothpick inserted into donuts comes out clean.
• Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.

BUTTERMILK GLAZED BLUEBERRY DOUGHNUTS

Steps:

• Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
• In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
• In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
• Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
• Fold in the blueberries by hand until evenly distributed in the batter.
• Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
• Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
• Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
• In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
• Store doughnuts chilled or at room temperature. Do not stack.

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:

• Preheat your oven to 375° F and grease eight molds of a donut pan.
• Use a mixing bowl and combine the flour, baking powder, and salt and stir together. In a separate bowl, combine the milk, egg, butter, lemon juice, zest, and vanilla extract. Mix together well and then stir the dry ingredients into the bowl of the wet ingredients until just combined, without over mixing. Use a large flat wooden spoon or rugger spatula to gently fold the blueberries into the batter.
• Next, use a piping bag to carefully fill the prepared molds of the donut pan with the donut batter. Place in hot oven and bake for 10 minutes, or until a toothpick comes out clean after inserting into the center of a donut ring.
• Allow to cool in the pan for 10 minutes and then invert on wire cooling rack. While the donuts are cooling, make the donut glaze recipe.

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!

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 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.