Blueberry Cake Donuts
Indulge in the irresistible charm of Blueberry Cake Donuts, a quick and easy treat bursting with fresh blueberries. Top it off with a zesty lemon glaze for the perfect touch of sweetness. 🍩🫐✨
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Hey there, dessert enthusiasts! Get ready to embark on a flavor-packed journey with my latest creation - Blueberry Cake Donuts with a zesty Lemon Glaze. These delectable treats are not just a feast for the taste buds but also a visual delight. Let's dive into the wonderful world of baking donuts!
3 Reasons Why You'll Love This Recipe:
Irresistible Burst of Blueberries: Each bite is a delightful explosion of fresh blueberries, adding a juicy burst of sweetness to the soft and cakey texture of the donuts.
Easy to Make, Hard to Resist: Whip up these donuts in a snap with simple ingredients you likely have on hand. The optional lemon glaze takes them to the next level, making them a treat that's hard to resist.
Versatile Treat for Any Occasion: Whether it's a cozy breakfast, a sweet afternoon snack, or a dessert to impress, these Blueberry Cake Donuts fit the bill. Customize with or without the lemon glaze for a versatile treat.
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How to Make Blueberry Cake Donuts with a Zesty Lemon Glaze
Equipment Needed:
Instructions:
Preheat Your Oven: Preheat your oven to 375°F (190°C) and grease your donut mold/pan with my cake goop recipe or cooking spray.
Prepare Blueberries: Rinse and pat dry 1 cup fresh blueberries. Toss them in a bit of flour to prevent them from sinking to the bottom of the donuts. Set them aside.
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Mix Dry Ingredients: In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar (packed), 2 teaspoons baking powder, and 1/4 teaspoon salt. TIP: Measure your flour correctly using the spoon-and-level-method.
Combine Wet Ingredients: In another bowl, whisk together 1 cup buttermilk, 6 Tablespoons melted unsalted butter, 2 eggs, and 1 teaspoon vanilla extract until well combined.
Combine & Fold: Gently fold the wet ingredients into the dry ingredients with a silicone spatula until just combined. Be careful not to overmix.
Add Blueberries: Carefully fold the floured blueberries into the batter.
Fill Donut Pan: Spoon the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the prepared donut mold/pan, filling each cavity about 3/4 full.
Bake: Bake for 12-15 minutes or until a toothpick inserted comes out clean, being careful not to overbake. Allow the donuts to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare Lemon Glaze (Optional): If you're going for the lemon glaze, whisk together 2 cups powdered sugar, 3 Tablespoons fresh lemon juice, 1 Tablespoon buttermilk and the zest of one lemon until smooth.
Glaze the Donuts: Carefully dip each cooled donut into the lemon glaze, allowing any excess to drip off. I lined my baking sheet with wax paper (to catch the drips) for easy clean-up.
Enjoy: Let the glaze set for a few minutes, and your delightful Blueberry Cake Donuts are ready to be enjoyed! Perfect for a sweet treat or breakfast.
Feel free to share your creations on social media and tag #ChynaBsweets 🍩✨
What Can I Use If I Don't Have Buttermilk?
No worries, I got you covered! If you don't have buttermilk on hand, you can easily make a substitute. Here are a couple of options:
Milk & Vinegar/Lemon Juice:
Add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
Fill the cup with milk (whole or 2%) until you reach the 1-cup mark.
Stir and let it sit for 5-10 minutes until it thickens and curdles slightly.
Milk & Yogurt:
Mix 2/3 cup of plain yogurt with 1/3 cup of milk.
This combination provides a similar tangy flavor and consistency to buttermilk.
Choose the substitute based on what you have available. Both options work well in most recipes that call for buttermilk, including these delicious Blueberry Cake Donuts.
This Recipe Yields:
This recipe yields around 15 mouthwatering donuts, making it perfect for sharing with family and friends or indulging in your sweet cravings throughout the week.
How to Store:
Store these delightful donuts in an airtight container at room temperature for up to three days.
For longer freshness, refrigerate for up to a week.
You can also freeze them for up to two months; just ensure they're well-wrapped to preserve their flavor.
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Longevity:
While these donuts are best enjoyed fresh, they can maintain their deliciousness for up to a week if stored properly. However, let's be real – they are so irresistibly good; they probably won't last that long!
Ingredient Substitutions/Variations:
Feel free to experiment with this recipe!
Consider using frozen blueberries if fresh ones are unavailable.
Swap buttermilk with yogurt or sour cream for a tangy twist.
For a different glaze, try a classic vanilla or even a decadent chocolate coating.
FAQs:
Q: Can I use frozen blueberries?
A: Absolutely! If fresh blueberries are out of season, frozen ones work like a charm. Just toss them in flour before adding to the batter to prevent them from sinking.
Q: Can I make these without a donut pan?
A: Of course! You can fashion donut shapes using a muffin tin or opt for a mini muffin pan for bite-sized delights.
Q: How do I know when they're done baking?
A: Insert a toothpick into the center – if it comes out clean or with a few moist crumbs, they're ready. Be cautious not to overbake for that perfect moist texture.
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Tips & Tricks:
Flour Those Blueberries: Coating the blueberries in a bit of flour before folding them into the batter ensures an even distribution, preventing them from sinking.
Measure the Flour Properly: Or your donuts will be dense and floury. Read more about that here: The Foolproof Way to Measure Flour.
Gentle Folding: When combining wet and dry ingredients, gently fold until just combined. Overmixing can result in denser donuts.
Perfect Piping: Use a piping bag or a zip-top bag with the corner cut off for a mess-free and precise filling of the donut pan.
Comment, Subscribe, Share!
I'd love to hear about your Blueberry Cake Donut adventures. Drop your comments below, share your variations, and let's chat about all things baking! Don't forget to subscribe to my newsletter for exclusive recipes, baking hacks, and behind-the-scenes content. Share the love on social media – tag me in your creations and let's spread the sweetness together!
Get ready to indulge in a burst of blueberry bliss with a hint of tangy lemon. These Blueberry Cake Donuts are a testament to the joy that baking can bring. Happy baking, my fellow dessert enthusiasts!
-Xoxo Chyna B 🍩💙
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Blueberry Cake Donuts with Lemon Glaze
Ingredients
Instructions
- Preheat your oven to 375 °F (190 °C) and generously grease your donut mold/pan with my cake goop or cooking spray.
- Rinse and pat dry the fresh blueberries. Toss them in a bit of flour to prevent them from sinking to the bottom of the donuts. Set them aside.
- In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Use a silicone spatula to gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Carefully fold the floured blueberries into the batter.
- Spoon the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the prepared donut mold/pan, filling each cavity about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean. Keep an eye on them to avoid over-baking. Allow them to cool in the pan for 10 minutes before inverting them on a wire rack to cool completely.
- Prepare the Lemon Glaze: Whisk together powdered sugar, lemon juice, buttermilk, and lemon zest until smooth. Dip each cooled donut into the lemon glaze, allowing any excess to drip off.
- Let the glaze set for a few minutes, and now you have delicious Blueberry Cake Donuts with the perfect touch of lemony sweetness!
Notes
- Read the entire blog post for more in-depth instructions on creating this recipe.
Nutrition Facts
Calories
246.01Fat
5.95 gSat. Fat
3.44 gCarbs
45.66 gFiber
0.75 gNet carbs
44.91 gSugar
31.42 gProtein
3.3 gSodium
164.94 mgCholesterol
38.71 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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