Blueberry Donuts
Soft, cake-like baked donuts loaded with juicy wild blueberries and finished with a vibrant, naturally dyed purple icing.
Ingredients
For the Baked Blueberry Donuts:
2 tablespoons salted butter (melted, plus extra for greasing)
⅓ cup granulated sugar
⅓ cup whole milk
1 large egg
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
¾ cup wild blueberries (fresh or frozen)
For the Blueberry Glaze:
2 tablespoons wild blueberries (fresh or frozen)
⅛ teaspoon vanilla extract
1 cup powdered sugar
Instructions
1. Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter, then fit a piping bag with a large round tip.
2. Place the melted butter, sugar, milk, egg, and vanilla in a mixing bowl and whisk until smooth.
3. Sift the flour into the bowl. Add the baking powder and salt, then fold gently with a spatula until halfway mixed.
4. Add the blueberries. Continue folding until evenly distributed and no dry flour remains. (Frozen berries will turn the batter purple; this is normal!)
5. Spoon the batter into the piping bag. Pipe a full circle into each donut hole. Smooth the tops with a wet fingertip.
6. Bake for 13 to 15 minutes. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
7. Make the glaze: Microwave 2 tbsp blueberries for 15-20 seconds. Mash and press through a sieve to collect the juice; discard solids.
8. Sift powdered sugar into a bowl. Add vanilla and 1/2 tsp blueberry juice. Stir, adding juice 1/2 tsp at a time until thick and ribbony.
9. Spoon over cooled donuts and let set for 20 minutes.
Notes
Use a digital scale for best results.
If using frozen berries, do not thaw them before adding to the batter to prevent excessive bleeding.
A zip-top bag with the corner snipped works if you don’t have a piping bag.