Oh my, these blueberry donuts are just the ticket when you want something special without all the fuss of deep frying. I've been making these for years, and they're as foolproof as my old measuring cups. They're baked, not fried, which means less mess in the kitchen (and who doesn't appreciate that?).
You'll get nice, cakey rings dotted with juicy blueberries – the kind that make your kitchen smell like a proper Sunday morning. Mind you, fresh berries work best, but frozen ones will do in a pinch. Just pat them dry first, or they'll turn your batter purple as anything.
The secret's in treating the dough gently, like you would with a good muffin mix. Too much stirring and they'll come out tough as old boots. A light hand and a few folds is all you need. And don't worry if they're not perfectly round – that's how you know they're homemade.
Been baking these since before those fancy donut pans came along, but I must admit, they do make life easier. Though if you don't have one, a regular muffin tin works just fine – they just come out looking more like little cakes than donuts. Still taste just as good with your morning coffee.
These aren't your corner shop donuts, mind you. They're simpler, more honest somehow. Perfect for when the grandkids pop round or when you need something sweet without all the guilt of frying.
Recipe
Blueberry cake donuts are a delightful twist on traditional cake donuts, combining the sweet, dense texture of a classic donut with bursts of fresh or dried blueberries. These baked treats offer a healthier alternative to fried donuts while maintaining that sought-after cake-like consistency that makes them perfect for breakfast or afternoon snacks. The addition of blueberries not only enhances the flavor but also adds nutritional benefits, similar to the way ripe bananas and blackberries elevate a classic muffin recipe into something special a practical blend of simplicity and indulgence.
This recipe yields approximately 12 medium-sized donuts and takes about 30 minutes to prepare and 15 minutes to bake. The end result is a batch of moist, tender donuts with a beautiful purple-blue hue from the blueberries and a delicate sweetness that isn't overwhelming.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- 1/4 cup vegetable oil
- Optional glaze: 1 cup powdered sugar mixed with 2-3 tablespoons milk
Preheat the oven to 350°F (175°C) and grease a donut pan. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients except for the blueberries. Fold the wet mixture into the dry ingredients until just combined, then gently fold in the blueberries. Fill each donut cavity about 3/4 full and bake for 12-15 minutes until a toothpick inserted comes out clean. Once cooled, dip in glaze if desired.
When working with blueberries in this recipe, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom. If using frozen blueberries, don't thaw them first as this will prevent color bleeding. The batter should be thick but still pourable – if it's too thick, add a tablespoon of milk at a time until the right consistency is achieved. These donuts are best enjoyed within 24 hours of baking.
Blueberry cake donuts combine two beloved breakfast favorites into one irresistible treat. While traditional yeast donuts require proofing time, these cake-style versions come together quickly and offer a tender, moist crumb studded with fresh berries.
The recipe emerged during the 1950s when home baking saw a surge in popularity, and busy families sought ways to recreate bakery favorites in their own kitchens. The addition of blueberries not only adds bursts of flavor but also contributes natural moisture to the batter, resulting in donuts that stay fresh longer than their plain counterparts.
Whether served with morning coffee or packed as an afternoon snack, these homemade treats deliver bakery-quality results without the need for professional equipment.
Conclusion
These baked blueberry donuts are a real treat, and you won't believe how simple they are to make. No messy deep-frying needed – just pop them in the oven and let them work their magic. They've got about 40% fewer calories than regular fried donuts, which is a nice bonus, though I make them this way because they're less fussy and taste just wonderful.
I've been baking these for years, and let me tell you – there's something mighty satisfying about pulling a tray of warm, blueberry-studded donuts from the oven. The smell alone will get everyone to the kitchen. You'll need a donut pan, mind you, but it's worth the investment if you're keen on making these regularly.
They turn out light and cakey, with those sweet blueberries bursting with flavor in every bite. And if you're wondering – yes, frozen blueberries work just fine when fresh ones aren't in season. Just dust them with a bit of flour first so they don't sink to the bottom.