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
Scale
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
Find it online: https://zhangcatherine.com/baked-blueberry-donuts/