A few years ago homemade baked donuts were all the rage. I definitely think it was due to the availability of donut pans. You no longer needed to roll out dough and cut it to make a donut shape that would then be fried. You could simply pipe batter into a pan and pop it in the oven and within 20 minutes you had delicious homemade donuts. Recipes were popping up everywhere. I definitely jumped on the bandwagon as well. Nowadays I don’t come across as many new recipes and I probably only use my donut pans 2 or 3 times a year. That doesn’t mean I don’t have recipe/flavor ideas swirling around in my head. One of my favorite donuts is a Blueberry Donut from The Doughnut Plant in NYC. This year in honor of National Donut Day I decided to create my own version, Wild Blueberry Donuts.
While using fresh blueberries would have probably given my donuts a nice blue hue I decided to go with dried wild blueberries since their flavor is consistent and they worked so well in my Blueberry Crumb Cookies last year. I didn’t want to have too many donuts, so I decided to make a small batch – only 6. It was the perfect amount. And once they cooled, I added a blueberry glaze that wasn’t too sweet and did give them a nice blue hue!
Happy National Donut Day!
Wild Blueberry Donuts
For the donuts:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons unsalted butter, melted
1/4 cup sugar
1/2 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup dried wild blueberries
For the glaze:
1/4 cup fresh blueberries
1 cup confectioners’ sugar, sifted
Preheat oven to 350 F. Spray a 6-cavity donut pan with baking spray and set aside.
Sift together the dry ingredients – flour, baking powder, salt & nutmeg – into a medium bowl.
In another medium bowl whisk together the butter, sugar, buttermilk and egg until combined.
Add the dry ingredients to the wet ingredients and fold together until just combined. Fold in the dried blueberries.
Transfer the batter to a piping bag (or a resealable bag) and snip off the end. Pipe the batter into the donut pan about three-quarters full.
Bake in the preheated oven for 13-15 minutes. Cool in the pan for 10 minutes and then remove and cool completely on a wire rack.
For the glaze: Place the blueberries in a microwave safe bowl and heat for 30-45 seconds. Just to get them warm, but you don’t want them exploding. Transfer the blueberries to a fine mesh sieve and then mash them over a medium bowl to get the juices out. Gradually add the confectioners’ sugar to the blueberry puree, stirring between each addition. Continue adding the sugar until the glaze is pourable but thick. Drizzle the glaze over the donuts or dip the top of the donuts in the glaze. Let set and then enjoy!
Recipe first appeared on Bead Yarn & Spatula.