Old-Fashioned Blueberry Cake Donuts
Delicious blueberry cake donuts topped with a sweet glaze.
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.
Notes
For a fun twist, try adding lemon zest to the glaze for a citrusy kick. No alcoholic drinks allowed, please substitute with a non-alcoholic option.