Old-Fashioned Blueberry Cake Donuts: The Ultimate Blueberry Donuts Recipe
Introduction to Old-Fashioned Blueberry Cake Donuts
These delightful old-fashioned blueberry cake donuts are a sweet treat that everyone will adore! With their soft, fluffy texture and bursting with juicy blueberries, they make the perfect breakfast or a delightful afternoon snack. Whether you’re a seasoned baker or just starting out, this easy recipe will guide you through the process of creating these delicious donuts in your own kitchen.
A Personal Story Behind My Old-Fashioned Blueberry Cake Donuts Journey
Growing up, my grandmother would often make blueberry donuts for our family gatherings. The aroma that filled the kitchen as they baked was enough to bring everyone running. I remember the joy of watching her mix the ingredients and the excitement of waiting for them to cool before we could dive in. This recipe is a tribute to those cherished moments, and I hope it brings the same joy to your family.
What Makes This Old-Fashioned Blueberry Cake Donuts Recipe Special?
What sets these blueberry donuts apart is their combination of all-purpose and cake flour, which gives them a unique, tender crumb. The use of buttermilk adds a rich flavor and moistness, while the fresh blueberries provide natural sweetness and a beautiful color. Plus, the glaze adds that extra touch of sweetness that makes these donuts irresistible!
The Full Old-Fashioned Blueberry Cake Donuts Recipe
Ingredients
- 3 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup buttermilk
- 2 cups frozen blueberries, thawed
Instructions
- Preheat the oven to 350ºF (175ºC). Grease donut pans with nonstick cooking spray and set aside. Tip: Ensure your donut pans are well-greased to prevent sticking.
- In a stand mixer bowl with the paddle attachment, cream together butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes. Tip: Scraping down the sides of the bowl will ensure even mixing.
- In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, and baking powder.
- Add the eggs and egg yolk to the mixer and cream until blended, about 1 minute. Tip: Make sure the eggs are at room temperature for better incorporation.
- Alternately add the flour mixture and buttermilk in 3 stages, mixing on medium-low and scraping down the sides between additions.
- Turn the mixer to low and gently stir in the blueberries until evenly incorporated and the batter turns a nice shade of blue/purple.
- Transfer the batter into a piping bag or a large ziplock bag with a corner cut off.
- Pipe the batter into each donut well until they are about ⅔ full (do not overfill). Tip: This will allow space for the donuts to rise without spilling over.
- Bake in the preheated oven for 18 to 20 minutes or until the donuts spring back when touched. Let them cool completely before glazing.
- In a large bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding milk to thin or powdered sugar to thicken.
- Once the donuts are cool, dip each donut top and bottom into the glaze, shaking off excess, and place them on a wire rack over a baking sheet lined with parchment paper.
Serving Suggestions and Variations for Old-Fashioned Blueberry Cake Donuts
These blueberry donuts can be enjoyed on their own or with a variety of accompaniments. Consider serving them with a side of fresh fruit or a dollop of whipped cream for an extra treat. For a fun twist, try adding lemon zest to the glaze for a citrusy kick. You can also experiment with different toppings, such as chopped nuts or sprinkles, to customize your donuts.
Frequently Asked Questions About Old-Fashioned Blueberry Cake Donuts
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used, but make sure to wash and dry them thoroughly before adding them to the batter.
How should I store leftover donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Can I freeze these donuts?
Absolutely! You can freeze unglazed donuts for up to 3 months. Thaw them at room temperature and glaze them when ready to serve.
What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using.
Can I make these donuts gluten-free?
Yes, you can substitute a gluten-free flour blend for the all-purpose and cake flours, but the texture may vary slightly.
Old-Fashioned Blueberry Cake Donuts
Equipment
- Donut pans For baking the donuts.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 cup buttermilk
- 2 cups frozen blueberries thawed
Instructions
- Preheat the oven to 350ºF. Grease donut pans with nonstick cooking spray and set aside.
- In a stand mixer bowl with the paddle attachment, cream together butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
- In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, and baking powder.
- Add the eggs and egg yolk to the mixer and cream until blended, about 1 minute, scraping the sides as needed.
- Alternately add the flour mixture and buttermilk in 3 stages, mixing on medium-low and scraping down the sides between additions.
- Turn the mixer to low and gently stir in the blueberries until evenly incorporated and the batter turns a nice shade of blue/purple.
- Transfer the batter into a piping bag or a large ziplock bag with a corner cut off.
- Pipe the batter into each donut well until they are about ⅔ full (do not overfill).
- Bake in the preheated oven for 18 to 20 minutes or until the donuts spring back when touched. Let them cool completely before glazing.
- In a large bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding milk to thin or powdered sugar to thicken.
- Once the donuts are cool, dip each donut top and bottom into the glaze, shaking off excess, and place them on a wire rack over a baking sheet lined with parchment paper.