Baked Blueberry Glazed Donuts

When I shared the recipe for Baked Chocolate Glazed Donuts last week, I promised that this recipe for Baked Blueberry Glazed Donuts would follow closely behind. A promise is a promise, so I am happy to share this equally delicious blueberry donut recipe with you this week.

Blueberry donuts are a local delicacy here in New England. Many locally owned donut shops make their own versions so delicious that patrons wait in lines to buy them while they are still warm and before they run out.

Food allergies make that scenario an unsafe one for our family. That doesn’t mean that I am willing to forgo the experience of enjoying a warm blueberry donut, it just means that ours will be made right here at home. In the case of this recipe, it also means that it will be baked instead of fried.

Of course, I’m not against frying donuts. If you’d like to fry up a more traditional donut, our favorite Simple Farmhouse Style Doughnuts are tough to beat. Fill them with fresh preserves from your pantry, roll them in a bit of sugar, and you’ll wonder where they’ve been all of your life.

But let’s get back to the blueberry donuts. When I set out to create a recipe, I wanted it to be easy. I wanted to be able to wake up, pour myself a cup of coffee, decide that we should have warm donuts for breakfast, and make them a delicious reality before the coffee pot was empty.

This is exactly that sort of simple, easy, no fuss recipe. You combine the dry ingredients in one bowl, the liquid in another, mix them up, and transfer them to a donut pan. After baking for a mere 8 minutes, you’ll have a dozen donuts that taste every bit as delicious as a fried donut still warm from the donut shop. You’ll be amazed that you can make a donut this delicious without the work, mess, and added fat of frying them.

You won’t miss the fat, the frying, or the trip to the donut shop. You’ll be too busy enjoying a delicious blueberry donut still warm from the oven. Of course, you can also enjoy one at room temperature or even warmed up after being stored in the freezer. Trust me, I’ve tried and enjoyed each and every one of those. I called it recipe research and I was happy to complete my assignment.

If you like chocolate donuts, I hope that you’ll also try the recipe for Baked Chocolate Glazed Donuts. They’re so delicious and just as quick and easy to make.

This recipe doesn’t incorporate any specialty ingredients, but it does require a donut pan. There are many different sizes, shapes, and types available. If you have one already, you can adapt the recipe and baking time to work with what you have. If not, this is the same donut pan that I use. Each pan makes six donuts so I use two pans to bake the entire recipe’s dozen donuts at once.

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Baked Blueberry Glazed Donuts

Jennifer from 1840 Farm

Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 1 ¾ cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe.

Servings: 12 donuts

Author: Jennifer from 1840 Farm

Ingredients

For the Donut Batter:

• 1 ¼ cup All-purpose flour
• ½ cup cornstarch
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup sour cream
• ⅓ cup whole milk
• 1 Tablespoon butter , melted
• 1 Tablespoon oil
• ½ cup blueberries , fresh or frozen

For the Donut Glaze:

• 5 to 6 Tablespoons milk or heavy cream
• 2 Tablespoons blueberries , fresh or frozen
• 2 cups powdered sugar
• 1 pinch salt

Instructions

• Preheat the oven to 400 degrees Fahrenheit.

  Most donut pans have a nonstick surface that does not require any preparation. However, I find that a very light coating of pan spray or my homemade magic pan release spread helps to ensure that the donuts come out of the pan cleanly. So, I brush a very light coating of my homemade magic pan release spread in each cavity of my donut pan before mixing up my batter.
• In a large bowl, combine the dry ingredients. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
• In a small bowl, combine the eggs, sour cream, milk, melted butter, and oil. Whisk until the wet ingredients are well combined. Add them in a single addition to the dry ingredients and mix with a spatula or spoon until smooth.
• Transfer the batter to the donut pan. This can be a tricky process until you get the hang of it. Many bakers use a pastry bag with a large open tip. I like to use a large spoon. Fill each cavity of the donut pan between ⅔ and ¾ full. Add a few blueberries to each donut, spacing them evenly and dividing them between the dozen donuts

  Just like a cupcake, baked donuts will rise as they bake, so take care not to overfill the pan. Overfilling will lead to misshapen donuts that may lose their recognizable donut shape. They’ll be delicious, but look more like muffin tops than donuts.
• Bake the donuts in the preheated oven for 8 minutes. When fully baked, the donuts will have risen above the surface of the pan, have a springy texture when touched, and be slightly dry on the top. A toothpick inserted into the center will come out clean or with small crumbs attached.
• Remove the donuts from the oven and allow to cool for 5 minutes. Using a small spatula or butter knife, gently loosen each donut from the pan. Move the donuts to a wire rack to cool slightly. They should still be warm when they are glazed, but can be allowed to cool a bit until they are easier to handle.
• While the donuts cool, mix up the glaze. Add the milk or cream to a shallow bowl with the blueberries. Using the back of a spoon, crush the berries and break them apart until the berries are reduced to very fine pieces. I like to leave the small bits of berry skin in the cream and work it into the glaze, but you can remove the berry skin from the cream or strain the cream if you prefer.
• Add the powdered sugar and salt to the cream mixture. Mix until a smooth glaze forms. It will take a bit of stirring for the ingredients to come together into a smooth, glossy mixture. If needed, you can add more cream or milk until the consistency is thick enough to coat the donut but thin enough to run off a spoon. It should have a lovely blueish purple color from the natural coloring in the blueberry skins.
• Add a warm donut to the glaze mixture and turn to coat. I often use a spoon to baste the donut with glaze as I am turning it. When the donut has been covered completely, hold the donut over the bowl for a few seconds to allow excess glaze to drip off the donut and back into the bowl. Transfer the glazed donut to a wire rack set over a baking sheet to allow the glaze to set up. Excess glaze will continue to drip from the glazed donuts, so I like to place my wire rack over a piece of freezer paper or parchment to catch the glaze and make cleanup easier.
• Continue glazing the warm donuts until they have all been coated. I like a thin coating of glaze on my donuts, but you can add a thicker layer (or even a double layer) if you prefer. Simply mix up a double batch of glaze and you’ll have plenty.

Notes

Donuts are always at their best the day they are made. The glaze will help to prevent the donut from drying out, but can become a bit messy especially on a humid and hot summer day.

Donuts can be stored at room temperature, in an airtight container in the refrigerator, or can be frozen for long term storage. I leave donuts that will be consumed within 24 hours out at room temperature and freeze the rest. A frozen donut can be allowed to thaw at room temperature or microwaved for 20 – 25 seconds. When warmed, they taste just as delicious as the day they were made.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!