Description
These Baked Blueberry Donuts offer a delightful twist on the classic treat, combining fluffy baked cake donuts with fresh blueberries and a luscious homemade blueberry glaze. Perfectly moist and bursting with fruity flavor, these donuts are baked to perfection in a donut mold and finished with a glossy blueberry glaze and fresh edible decorations.
Ingredients
Donut Batter
- 70 g Unsalted butter (room temperature)
- 70 g Granulated sugar
- 1/2 teaspoon Vanilla extract
- 2 Eggs (room temperature)
- 70 g All purpose flour
- ½ teaspoon Baking powder
- Pinch of salt
- 50 g Blueberries (preferably fresh)
Blueberry Glaze
- 135 g Powdered sugar, sifted
- 100 g Blueberry puree (seeds removed)
- ½ tablespoon Lemon juice (freshly squeezed)
- Blueberries, mint leaves, edible flowers for decoration
Instructions
- Preheat Oven: Heat your oven to 175°C (347°F) and prepare a Silikomart donut mold by greasing or lightly flouring it to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the room temperature unsalted butter and granulated sugar for 3 to 5 minutes until the mixture turns pale and light in texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing gently to avoid overbeating. Fold in the vanilla extract gently.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and a pinch of salt. Fold this into the wet mixture carefully using a rubber spatula until just combined to keep the batter light.
- Fold in Blueberries: Gently fold in the fresh blueberries to distribute evenly throughout the batter without crushing them.
- Pipe Batter into Mold: Transfer the batter to a piping bag or use a spoon to fill the donut mold cavities evenly with the batter.
- Bake Donuts: Bake in the preheated oven for 25 minutes or until a skewer inserted in the donuts comes out clean. Note that if using very juicy or frozen blueberries, baking time may slightly increase.
- Chill Donuts: Remove from oven and allow the donuts to cool and chill in the refrigerator before glazing to ensure the glaze sets properly.
- Prepare Blueberry Puree: Blend fresh blueberries by hand and strain through a sieve to remove all seeds, creating a smooth puree.
- Cook Puree and Lemon Juice: In a saucepan, gently heat the blueberry puree with freshly squeezed lemon juice for a few minutes until it slightly thickens.
- Make Blueberry Glaze: Gradually mix the cooked blueberry puree into sifted powdered sugar, adding one tablespoon of puree at a time until the glaze reaches a consistency that is neither too thick nor too thin.
- Dip Donuts in Glaze: Ensure donuts are well chilled (~5°C/41°F) and dip each donut into the blueberry glaze. Rotate slightly to coat evenly, then carefully remove and shake off excess glaze with fingers.
- Set Glaze: Let the glaze fully set at room temperature; if your environment is warm, refrigerate to firm up the glaze.
- Decorate: Once glaze is set, decorate donuts with fresh fruits, dried fruits, edible flowers, or mint leaves as desired.
- Storage: Store donuts in an airtight container at room temperature or refrigerated for up to 1-2 days to maintain freshness.
Notes
- Use fresh blueberries for the best texture and flavor in your donuts.
- If frozen blueberries are used, expect an extended baking time and potentially more moisture.
- Make sure donuts are fully chilled before glazing to prevent the glaze from melting off.
- If glaze is too thick, add a little more blueberry puree; if too thin, add more powdered sugar.
- Store glazed donuts in an airtight container to keep them fresh for up to two days.
- Silicone donut molds work best for easy removal and even baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
