Description
Hey there, fellow food lovers! Are you ready to treat yourself and your loved ones to a delightful breakfast or snack? If so, get excited because these Baked Blueberry Cake Donuts are calling your name! Fluffy, bursting with juicy blueberries, and drizzled with a mouthwatering glaze, these donuts are the perfect way to add a sprinkle of joy to your day. Whether you’re whipping them up for a warm family breakfast or just because you deserve a little indulgence, this recipe is as easy as pie (or should I say donuts?). So, grab your apron, and let’s dive into this fun baking adventure together!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom (this is where the magic happens, folks!)
- 1 1/2 cups fresh blueberries (the star of the show)
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1/2 cup unsalted butter (melted and ready to go)
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons blueberry jam
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease your trusty donut pan. You won’t want your adorable donuts to stick!
- Mix the Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Trust me, the cardamom will add a wonderful depth of flavor that might just make you swoon.
- Coat the Blueberries: Place your fresh blueberries in another bowl and sprinkle them with 1 tablespoon of flour. Gently toss to coat. This little trick helps keep the blueberries from sinking to the bottom of your donuts while baking!
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until well blended. Then add in the eggs, vanilla extract, sour cream, and whole milk. Mix until everything is creamy and delightful.
- Incorporate the Dry Ingredients: Gradually mix the dry ingredients into the wet mixture. Don’t overmix; just stir until everything is combined.
- Fold in the Blueberries: Carefully fold in your floured blueberries, making sure to distribute them evenly throughout the batter.
- Fill the Pan: Transfer the batter to a piping bag (or a ziplock bag with a corner snipped off) and pipe it into your greased donut pan. Fill each donut mold about 3/4 full—let’s leave some room for rising!
- Bake and Cool: Bake for about 11-12 minutes, or until golden brown. Let them cool for about 10 minutes before gently removing them from the pan.
- Make the Glaze: While the donuts are cooling, whisk together the powdered sugar, blueberry jam, vanilla extract, and milk until smooth. Adjust the milk to achieve your desired glaze consistency—remember, we want them to look super tempting!
- Dive into Deliciousness: Dip the cooled donuts into the glaze and let the excess drip off. Set them aside to let the glaze set for about 30 minutes (if you can wait that long!).
Notes
- Storage: These donuts taste best the day they’re made, but you can store leftovers in an airtight container for up to three days—good luck keeping them around that long!
- Substitutions: Don’t have blueberries on hand? Feel free to swap in your favorite fruit—imagine these donuts with raspberries or chopped strawberries!
- For Extra Flavor: If you want to really impress your brunch guests, consider adding a sprinkle of lemon zest to the glaze for a bright twist.