Spring, spring, spring, spring!! I welcomed Spring with this lovely and colourful Baked Blueberry Donuts. Yes, bake NOT fried! Just like the Strawberry Donut and Bake Chocolate Cake Donut.
I was never a fan of donut until I discovered the baked donut version. This donut is soft, fluffy, light and they are baked not fried. Normally, I can only eat 1 donut, but with this baked version, I can finish 2 easily and I wouldn’t mind a 3rd too.
I made half of the batter into a regular size donut pan, and the other half with my mini donut pan. They are so cute and irresistible! These mini donuts are perfect for tea time or snack time or anytime you feel like donut. Since they are baked, you don’t feel the heavy greasy feeling compared when you eat a fried donut.
The glaze uses actual blueberry puree mixed with the icing sugar. The slightly sour taste of blueberry reduced the sweetness of the glaze, and the tiny bits of blueberry skin gave the glaze texture and extra flavor. Why buy a fried donut when you can make and bake it a home? Try this and I guarantee that you will not regret it. Let’s get started!
- 1 1/4 cups All-Purpose Flour
- 1/2 cup granulated White Sugar
- 1/2 teaspoon Baking Soda
- 1/3 cup melted Coconut Oil or any Flavorless Oil
- 1/2 cup Buttermilk ( You can make homemade buttermilk by adding 1 teaspoon of lemon or white vinegar to 1/2 cup of milk. Leave it for 5 minutes before using)
- 1 Egg – room temperature
- 1/2 teaspoon Vanilla Extract
- 1⁄2 teaspoon Salt
- 1/3 cup fresh Blueberry
- 2 1/4 cup Icing Sugar
- 1/2 teaspoon pure Vanilla Extract
- Prepare the Pan: Grease a 6 or 12 hole donut pan with oil or melted butter.
- Wet Ingredients: In a bowl, combine oil, egg, buttermilk, and vanilla extract. Set aside.
- Dry Ingredients: In another bowl, combine flour, sugar, baking powder, and salt.
- Combine wet ingredients with the dry ingredients and gently fold until batter comes together. Do not over mix to avoid getting a tough donut.
- Pour batter into piping bag and pipe into already greased donut pan.
- If using a 6 hole donut pan, make sure to rinse the pan the second time before using it for the second batch of baking.
- Bake at 350F degrees:
- Regular Size Donut Pan: 15 – 17 minutes until the sides starts to brown.
- Mini Size Donut Pan: 10 minutes
- Cool Let cool completely while working on glaze.
Makes 12 regular size donuts
Please note that this Blueberry Glazed Donut although using fresh pure Blueberry will not have a strong Blueberry flavor. I believe this is because the icing sugar is overpowering the flavor. An addition of extra flavoring like vanilla extract or lemon juice will extra extra flavor to the glaze. Just do not expect a strong Blueberry flavor because there is none.
Once you have the plain donut, this is a good as having a blank canvass. You can use other glaze like Strawberry, Lemon, Cinnamon Sugar or chocolate. See my other donut post below for inspirations.
Instructions for the Glaze:
- In a mini food processor, blend blueberries until puree.
- In a bowl, mix powdered sugar and puree blueberries. Mix until smooth and no more lumps. You can control the consistency by holding back either the Blueberry puree or sugar. More puree and less sugar will be thin consistency, and the reverse will be a thick consistency. Adjust to your preference.
- Once the donuts are completely cooled, dip into glaze and let the glaze firm up on a cooling rack. You can do single dip, or double dip for a thicker glaze. If doing a double dip, make sure that the first caoting is set before doing the second dip.
- Arrange in a single layer tray. Wiremesh is better so the extra glaze can drip but if you do not have one, a large plate will work too. Do not put on top on each other while the coating is still wet.
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