Two Ingredient Blueberry Cake Donuts Recipes

BAKED BLUEBERRY CAKE DONUTS

Steps:

• Preheat the oven to 350°F. Prepare a donut pan with cooking spray.
• Using a stand or hand mixer, whip the cream cheese for 60 seconds. Scrape down the bowl and slowly add the oil with the mixer on. Mix on medium speed until combined.
• Add eggs to the cream cheese one at a time, making sure each egg is totally combined before adding the next. Stop and scrape down the bowl again.
• Add the vanilla extract and lemon zest and mix to combine. Next, add the cake mix and pudding powder. MIx on low until just combined. The batter will be very thick.
• Fold in the blueberries by hand.
• Using a plastic storage bag or a piping bag, fill each donut pan cavity ⅔ full. Don't fill them to the top! This dough will almost double in size when baked.
• Bake for 14-15 minutes or until the bottom of the donuts are a light golden brown. Allow the donuts to cool for 15 minutes before removing them from the pan.
• Dust with powdered sugar before serving.

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.

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.