Sweet and fruity cake donut, perfect for morning coffee or afternoon tea! I am always looking for new inspiration for fresh blueberries. Inspired by Ina Garten’s Cinnamon Baked Doughnuts, I created this recipe for Blueberry Cake Donuts.
I always have homegrown blueberries. I have access to a huge crop, and I freeze large batches of blueberries every year. To read more about my family’s blueberry patch and my favorite blueberry recipe, check out my post, Aunt Sue’s Blueberry Bread. I recently tested a new tasty recipe, Blueberry Cobbler with Cornmeal Sugar Cookie Crust from Vivian Howard’s Deep Run Roots, which you can also read about on my blog.
I made Ina Garten’s Cinnamon Baked Doughnuts which were very yummy and easy. Her recipe inspired me to create a blueberry cake donut. I did not own a donut pan so I did one of my favorite things…… shopped for new cooking gear! You will need a donut pan for this recipe. I chose to go with a mini donut pan because I enjoy smaller servings of sweets rather than larger portions.
Norpro 3957 Deluxe Nonstick Mini Donut Pan – $19.90
from: Kerekes kitchen & Restaurant Supplies
Cake Donuts
This Blueberry Cake Donut recipe is very simple because it is essentially just a simple cake recipe. When a recipe called for lemon zest, I use to always skip that step but it is important. Lemon really adds to a blueberry dessert by brightening the flavor. The recipe makes approximately 48 mini donuts. The most time consuming part of this recipe is filling the donut pan.
The donuts are delicious without a glaze but what is a cake without a little icing, right? I made a simple Vanilla glaze to pour over the donuts using the Basic Vanilla Cake Glaze recipe from The Spruce Eats. I placed the donuts on a bake rack that fits in a baking pan so drizzling the glaze is less messy. Ensure your donuts have cooled before drizzling with glaze.
These Blueberry Cake Donuts are a sweet and fruity donut that is great for a breakfast or a dessert. Enjoy!
Blueberry Cake Donuts
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups granulated sugar
- 2 tbsp unsalted butter softened
- 1 egg
- 1 1/4 cups milk
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 cup fresh blueberries or frozen blueberries, thawed
- 1 tbsp flour for dusting blueberries
Instructions
- Preheat oven to 350 degrees. Spray donut pan with non-stick spray.
- Mix flour, baking powder, cinnamon, and salt. Set aside.
- Cream butter and sugar. Add egg, milk, vanilla, and lemon zest. Slowly mix in dry ingredients.
- Sprinkle flour over blueberries and gently coat.
- Gentle fold in blueberries.
- Spoon batter into donut pan. Filling donuts shapes halfway.
- Bake for 17 to 19 minutes. Remove from oven let set 10 minutes. Empty donuts onto cooling rack.
Notes
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1 Comment
Joan
July 19, 2019 at 8:18 amTasty