Blueberry Cake Donuts

Indulge in these soft and fluffy Blueberry Cake Donuts, topped with a delightful blueberry glaze! Perfect for breakfast or as a sweet treat, these donuts are sure to please any blueberry lover.

Ingredients:

• 2 cups all-purpose flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• ¾ cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

For the Blueberry Glaze:

• 1 cup powdered sugar
• 2-3 tbsp blueberry puree (blend fresh or thawed blueberries)
• ½ tsp vanilla extract

Step-by-Step Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C) and grease a donut pan.
2. Combine dry ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Mix wet ingredients:
   In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until well combined.
4. Combine wet and dry:
   Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Fill the pan:
   Spoon the batter into the greased donut pan, filling each cavity about ¾ full.
6. Bake:
   Bake for 12-15 minutes or until the donuts are golden and spring back when lightly touched.
7. Cool the donuts:
   Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Make the glaze:
   To make the glaze, whisk together the powdered sugar, blueberry puree, and vanilla extract until smooth.
9. Glaze the donuts:
   Dip the cooled donuts into the glaze, letting any excess drip off. Optionally, garnish with extra blueberries on top.
10. Let the glaze set:
    Let the glaze set for a few minutes before serving. Enjoy your delicious Blueberry Cake Donuts!

Tips for Serving Blueberry Cake Donuts:

• Storage: Store any leftover donuts in an airtight container at room temperature for up to 3 days.
• Make it ahead: Bake the donuts and freeze them without the glaze. When ready to enjoy, thaw and glaze them fresh for a delightful treat.
• Flavor variations: Add lemon zest to the batter for a zesty kick or replace blueberries with other berries for a different flavor.

FAQs About Blueberry Cake Donuts:

1. Can I use frozen blueberries?
   Yes, you can use frozen blueberries. Just do not thaw them before adding to the batter.
2. How can I make these donuts healthier?
   You can substitute half the all-purpose flour with whole wheat flour and reduce the sugar slightly.
3. What if I don’t have buttermilk?
   You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.
4. Can I bake these donuts without a donut pan?
   Yes, you can use a muffin pan; just adjust the baking time to around 18-20 minutes.
5. How do I store the leftover glaze?
   Store any leftover glaze in the refrigerator in an airtight container for up to a week.

Nutritional Information (per donut):

• Calories: 180
• Protein: 3g
• Carbohydrates: 25g
• Fats: 7g

Treat yourself and your loved ones to these delightful Blueberry Cake Donuts! With their soft texture and sweet glaze, they make for a perfect breakfast or snack.