Blueberry Cake Donuts
Fruity, sweet cake donut. Perfect for a breakfast coffee or afternoon tea.
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
* Makes approximately 48 mini donuts.
* May top donuts with glaze or icing, if desired.