Wild Blueberry Cake Donuts Recipe

Introduction

These Wild Blueberry Cake Donuts offer a delightful twist on a classic treat, combining tender cake texture with bursts of juicy wild blueberries. Finished with a sweet blueberry glaze, they’re perfect for breakfast or an afternoon snack.

Ingredients

• 2 tablespoons salted butter (melted, plus extra for greasing the donut tin)
• 1/3 cup granulated sugar
• 1/3 cup whole milk
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 3/4 cup wild blueberries (fresh or frozen)
• 2 tablespoons wild blueberries (fresh or frozen)
• 1/8 teaspoon vanilla extract
• 1 cup powdered sugar (also called icing sugar or confectioner’s sugar)

Instructions

1. Step 1: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with butter and prepare a piping bag fitted with a large round tip.
2. Step 2: In a mixing bowl, whisk together the melted butter, sugar, milk, egg, and 1 1/2 teaspoons vanilla extract until smooth.
3. Step 3: Sift the flour into the bowl through a fine mesh sieve. Add the baking powder and salt, then fold gently with a rubber spatula until the flour is about halfway incorporated.
4. Step 4: Fold in 3/4 cup of wild blueberries until they are evenly distributed and no dry flour remains. If using frozen berries, the batter will turn purple.
5. Step 5: Spoon the batter into the prepared piping bag and pipe a full circle of batter into each donut hole. Divide any remaining batter evenly among them and smooth the tops lightly with a wet fingertip.
6. Step 6: Bake for 13 to 15 minutes. Once baked, cool the pan on a wire rack for 10 minutes, then remove the donuts to cool completely before glazing.
7. Step 7: For the glaze, heat 2 tablespoons of blueberries in a small microwave-safe bowl for 15 to 20 seconds until warm. Mash them with a fork and press through a fine mesh sieve to extract the juice, discarding solids.
8. Step 8: Sift the powdered sugar into a mixing bowl. Add 1/8 teaspoon vanilla extract and 1/2 teaspoon of the blueberry juice. Stir to combine, adding more juice 1/2 teaspoon at a time until the glaze is thick and ribbon-like.
9. Step 9: Spoon the glaze over the cooled donuts and let set for 20 minutes before serving.

Tips & Variations

• Use fresh wild blueberries for the best texture, but frozen works well too—just expect a purple-hued batter.
• For a fun twist, add a pinch of cinnamon or lemon zest to the batter to complement the blueberries.
• If you don’t have a piping bag, use a spoon to fill the donut tin, though the piping bag helps achieve uniform shapes.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days and warm gently before eating. Avoid glazing until just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. They may cause the batter to turn purple but deliver the same delicious flavor. Just make sure not to thaw and drain them completely to avoid excess moisture.

What if I don’t have a donut pan?

You can bake the batter in a muffin tin for blueberry muffins or shape them as small cakes on a baking sheet, though baking times and shapes will vary.

Wild Blueberry Cake Donuts Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These Wild Blueberry Cake Donuts are soft, tender, and bursting with juicy wild blueberries. Baked to perfection and topped with a sweet blueberry glaze, they make a delightful breakfast treat or afternoon snack. Using a simple batter and baked in a donut tin, these donuts offer a homemade twist on a classic favorite.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Donut Batter

• 2 tablespoons salted butter, melted (plus extra for greasing the donut tin)
• 1/3 cup granulated sugar
• 1/3 cup whole milk
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 3/4 cup wild blueberries (fresh or frozen)

Blueberry Glaze

• 2 tablespoons wild blueberries (fresh or frozen)
• 1/8 teaspoon vanilla extract
• 1 cup powdered sugar (icing sugar or confectioner’s sugar)

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter to ensure the donuts release easily after baking. Prepare a piping bag fitted with a large round tip and set aside for later use.
2. Mix wet ingredients: In a mixing bowl, combine the melted butter, granulated sugar, whole milk, large egg, and 1 1/2 teaspoons vanilla extract. Whisk the mixture until it becomes smooth and well blended, ensuring the sugar starts to dissolve.
3. Add dry ingredients: Sift the all-purpose flour into the bowl through a fine mesh sieve to avoid lumps. Add the baking powder and table salt. Gently fold the flour mixture into the wet ingredients using a rubber spatula until the flour is about halfway incorporated, taking care not to overmix.
4. Incorporate blueberries: Fold in 3/4 cup wild blueberries gently into the batter. If you’re using frozen blueberries, expect the batter to turn purple as the berries release juice. Continue folding until blueberries are evenly distributed and no dry flour patches remain.
5. Fill the donut tin: Spoon the batter into the prepared piping bag. Pipe a continuous ring of batter into each donut mold cavity. Distribute any remaining batter evenly among the six spots. Smooth the tops lightly with a wet fingertip to create an even surface.
6. Bake the donuts: Place the donut tin into the preheated oven and bake for 13 to 15 minutes, or until the donuts are cooked through and spring back when lightly pressed. Remove from the oven and cool the pan on a wire rack for 10 minutes.
7. Cool the donuts: Carefully turn the donuts out of the pan and let them cool completely on a wire rack before applying the glaze. This prevents the glaze from melting and sliding off.
8. Prepare the blueberry glaze: Heat 2 tablespoons of wild blueberries in a small microwave-safe bowl for 15 to 20 seconds until just warm. Mash the berries with a fork, then press the mash through a fine mesh sieve over a bowl to extract the juice. Discard any solids.
9. Mix the glaze: Sift the powdered sugar into a mixing bowl. Add 1/8 teaspoon vanilla extract and start stirring in 1/2 teaspoon of blueberry juice. Continue adding the blueberry juice 1/2 teaspoon at a time, stirring well after each addition, until the glaze reaches a thick, ribbony consistency that will coat the donuts nicely without running off.
10. Glaze the donuts: Spoon or drizzle the blueberry glaze over the cooled donuts evenly. Let the glaze set at room temperature for about 20 minutes before serving to allow it to firm up.

Notes

• If using frozen blueberries, thaw them slightly and drain excess juice before folding into the batter to avoid excess moisture.
• The glaze consistency is important: add blueberry juice slowly to avoid making it too runny.
• To keep donuts fresh, store them in an airtight container at room temperature for up to 2 days.
• You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
• For a dairy-free option, substitute milk with almond or oat milk and butter with a vegan alternative.

Keywords: wild blueberry cake donuts, baked donuts, blueberry glaze, breakfast donuts, easy donut recipe