My Baked Blueberry Cake Donuts Recipes

MY BAKED BLUEBERRY CAKE DONUTS

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.

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).

BAKED BLUEBERRY DOUGHNUTS RECIPE

Steps:

• In a large bowl whisk together the flour, baking powder, baking soda, and salt. Ensure there are no clumps of baking soda or baking powder in the mixture.
• In a separate bowl, whisk together the milk, yogurt, sugar, egg, melted butter, and vanilla extract until well combined.
• Add the flour mixture into the wet ingredients. Fold the dry ingredients except for the blueberries into the wet until it's combined, but don't overmix. If using a stand mixer, use a paddle attachment and mix it together at low-medium speed.
• Add the blueberries and stir them in just a little, so there are still streaks of yellow batter. Frozen blueberries will color the batter much more than fresh blueberries.
• Heat the oven to 356°F/180°C and grease a 6 donut pan,
• Scoop the batter into the pan with a small spoon or fill a piping bag with a large nozzle and pipe the batter into the cavities. Fill the cavities about ¾ of the way. It should make around 8 donuts. If you only have one pan, the remaining batter can sit while the first batch bakes.
• Bake the donuts until puffed and just lightly golden brown around the edges. They don't take long to bake. Let them cool in the tray for 5 minutes before removing so they don't break.
• Use a silicone, rubber spatula, or butter knife to run along the edges of the donuts to make removal easier.
• Once removed, place them on a wire rack.
• In a small bowl, mix together granulated sugar and ground cinnamon. Melt some butter in the microwave or on the stove. Use a pastry brush to brush a warm donut on all sides with melted butter.
• Dip the donut in the cinnamon sugar until coated.