Description
Enjoy these delicious and fluffy Blueberry Cake Donuts for a delightful breakfast or dessert treat. The combination of fresh blueberries and a sweet blueberry glaze makes these donuts irresistible.
Ingredients
Units
Scale
For the Donuts
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (optional)
- 1 1/2 cups / 9 oz (255 g) fresh blueberries
- 1 tbsp (8 g) all-purpose flour, spooned and leveled, (for tossing the blueberries with)
- 1/2 cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze
- 2 cups (260 g) powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla
- 2–3 tbsp milk
Instructions
- For the Donuts Preheat the oven to 350 degrees. Grease a donut pan and set aside. In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Add blueberries to a small bowl and coat with flour. In a separate large bowl, mix melted butter, sugar, eggs, vanilla, sour cream, and milk. Combine dry and wet ingredients, then fold in blueberries. Pipe batter into donut pan and bake for 11-12 minutes. Let cool before glazing.
- For the Glaze Mix powdered sugar, blueberry jam, vanilla, and milk in a large bowl. Dip cooled donuts into the glaze and let set before serving.
Notes
- Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 donut
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
