Blueberry Cake Donut Recipe
These blueberry cake donuts are the definition of what a blueberry donut should be! They are made with freeze dried and fresh blueberries for the ultimate blueberry flavor.
Ingredients
- 4 Tbsp Butter Softened
- 2 tablespoon Oil
- ¾ Cup Sugar
- 1 ½ Cup All Purpose Flour
- 2 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Large Egg Room Temperature
- 1 teaspoon Vanilla Extract
- ½ Cup Sour Cream Room Temperature
- 1 Cup Blueberries Fresh, Washed, Crushed
- ½ Cup Freeze Dried Blueberries
Glaze
- 1 Cup Powdered Sugar
- 2-3 tablespoon Milk
- 2 tablespoon Butter Melted
- Splash Vanilla Extract
Instructions
Blueberry Cake Donuts:
- In a large mixing bowl or stand mixer with the paddle attachment cream butter, oil and sugar. Add in egg and vanilla extract.
- With a food processor add in the freeze-dried blueberries and grind until the blueberries are fine. This step can also be done with a Ziplock bag but will not be as fine.
- In a separate medium bowl add in all the dry ingredients, freeze-dried blueberry powder and whisk until all the dry ingredients are combined and then add into the wet ingredients.
- Combine the wet and dry ingredients until just combined leaving some dry pockets. Add the sour cream and crushed blueberries and fold into the batter with a rubber spatula.
- Grease donut cavities well, add donut batter into a piping bag and pipe until ⅔ full
- Bake donuts at 350F for 14 to 16 minutes or until the sides of the donuts are golden brown.
- Once done allow them to cool for 5 minutes and then turn them out onto a wire cooling rack to allow them to fully cool. Repeat for the rest of the batter, this recipe should make 8 to 10 donuts depending on how full you fill the pan.
Glaze:
- Mix together powdered sugar, melted butter, vanilla and milk until smooth.