Description
Delight your taste buds with these soft and fluffy Blueberry Cake Donuts topped with a sweet blueberry glaze. Perfect for a delightful breakfast or as a tasty dessert!
Ingredients
Units
Scale
For the Donuts
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (optional)
- 1 1/2 cups / 9 oz (255 g) fresh blueberries
- 1 tbsp (8 g) all-purpose flour, spooned and leveled, (for tossing the blueberries with)
- 1/2 cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze
- 2 cups (260 g) powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla
- 2–3 tbsp milk
Instructions
- For the DonutsPreheat the oven to 350 degrees. Grease a donut pan and set aside. In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom. Set aside. Add the blueberries to a small bowl, sprinkle flour over them, and set aside. In a large bowl, whisk together melted butter, sugar, eggs, vanilla, sour cream, and milk. Add dry ingredients to wet ingredients and whisk until combined. Gently fold in the blueberries. Pipe batter into the prepared donut pan and bake for 11-12 minutes. Let cool before glazing.
- For the GlazeTo make the glaze, mix powdered sugar, blueberry jam, vanilla, and milk in a bowl. Dip each donut into the glaze and let set on a wire rack.
Notes
- Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 donut
- Calories: 240
- Sugar: 20g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
