Soft and fluffy cake donut base studded with blueberries and topped with a sweet and tangy lemon blueberry glaze. If you’re looking for a cake donut recipe this is the one!
Donuts are one of my favourite things in the whole world, and when I look at my blog there is only one lonely donut recipe from when I first started. That couldn’t be right…. so here I am with another donut recipe! These baked blueberry glazed donuts are topped with a tangy vibrant purple glaze. If you’re a cake donut lover, then these are for you!
Tips on the Donut
Here are a couple of tips for creating the perfect cake donut.
- Don’t over-mix the batter
When making cakes one of the most important steps to ensure a light and fluffy result is only mixing the batter until just combined. This prevents the formation of gluten, resulting in a lighter fluffier cake. As these donuts are made from a cake base the same rules apply here!
- Piping the batter into the mould
When transferring the batter from the bowl to the mould it can be difficult due to the shape of the donut mould. I like to transfer all my batter to a piping bag (or ziplock bag if you don’t have one) and pipe it into the mould. That way you get an even distribution of batter without all the mess.
- Adding blueberries
When I was testing this recipe I found that frozen blueberries tend to add a lot of extra moisture to the batter and can cause the donuts to become very moist the next day. I recommend using fresh blueberries if available, but frozen will work too.
Rather than adding the blueberries to the cake batter before transferring it to the mould I recommend adding the blueberries after the moulds have been filled. This way you have more control over how many blueberries end up in each donut. To keep the donuts from getting too moist I would recommend putting about 4 blueberries into each donut before baking.
Tips on the glaze
The glaze is super easy to make, but follow these tips for a sweet, tangy and vibrant glaze!
- Create a blueberry puree
The vibrant purple colour of the glaze comes from the blueberry puree! It’s super easy to make yourself. I heated about 100g of blueberries in the microwave for 30 seconds to a minute, until they were softened and juices has been released. I then pressed the blueberries with their juices through a fine meshed sieve. The blueberry puree is now ready to bring flavour and colour to your donut glaze!
- Adjust the amount of icing sugar and lemon juice as needed
The amount of liquid needed in the glaze will differ depending on the humidity of your environment. So it is possible that the measurements you need will be slightly different from what I have written in the recipe.
The easy solution is adding a little extra icing sugar if the glaze is too thin, and adding some more lemon juice if the glaze is too thick.
Frequently Asked Questions
How long can I store these?
These are best a couple of hours after they have been glazed, but can keep for 2-3 days. As these are oil based they will soften up the longer you keep them so be aware!
Can I make these without a donut mould?
One essential piece of equipment for creating these donuts is a donut pan. If you don’t have one it is possible to bake these in a muffin tin and cut out the centre before glazing, however it won’t have the same effect.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Baked Blueberry Glazed Donuts
Soft and fluffy cake donut base studded with blueberries and topped with a sweet and tangy lemon blueberry glaze.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
Donut
- 70 g Plain flour (1/2 cup)
- 75 g Sugar (1/3 cup)
- 1/4 tsp Baking soda
- Pinch of salt
- 65 g Vegetable oil (1/4 cup 2 tsp)
- 60 g Milk (1/4 cup)
- 1/2 tsp Vinegar
- 1 Large egg
Blueberry Glaze
- 150 g Powdered sugar (1 cup)
- 1 1/2 tbsp Lemon juice
- 2 1/2 tsp Blueberry puree*
- Earl grey tea leaves for sprinkling
Instructions
Donut
- Preheat the oven to 175°C
- Add the vinegar to the milk and let it sit for 5 minutes
- In a medium sized bowl whisk the flour, baking soda, sugar and salt together
- Add the egg and oil to the milk, whisk until combined
- Add the milk mixture to the flour, using a wooden spoon mix until just combined
- Transfer to a piping bag and pipe into the donut mould (3/4 full)
- Press 4-5 blueberries in each donut cavity
- Bake for 15 minutes or until an inserted toothpick comes out clean
- Cool completely
Blueberry Glaze
- Sift the icing sugar into a medium sized bowl
- Add the blueberry puree and lemon juice, stir until smooth
- If too thick add a little more lemon juice to thin it out
- Transfer the glaze to a smaller bowl which fits your baked donuts
- Dip the smooth side of the donut into the glaze, remove, and place on a wire rack so excess glaze can drip off
- Sprinkle with earl grey tea leaves
- Allow the glaze to dry for 30-60 minutes, then enjoy!
Notes
*To make the blueberry puree I heated approximately 100g blueberries in the microwave for 1 minute, before pressing it through a sieve
Hi! Can I use frozen blueberries for the glaze?
Hi! Yes, you can!
Hi! Can I make these matcha-flavoured instead? And also, could I use a silicon donut pan, or will that affect the donuts? Thank you!!????????