Ingredients
Scale
- 2 tablespoons butter (plus extra for greasing the donut tin)
- 1/3 cup sugar
- 1/3 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup wild blueberries (plus 2 tablespoons for glaze)
- 1/8 teaspoon vanilla extract (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350ºF (180ºC) and grease a 6-hole donut tin with melted butter.
- Melt the butter in a large microwave-safe mixing bowl and then add sugar, milk, egg, and vanilla; whisk smooth.
- Sift in the flour, baking powder, and salt; fold gently until partly mixed.
- Add blueberries and continue to fold until evenly distributed.
- Spoon the batter into a piping bag, then pipe into donut holes.
- Bake for 13-15 minutes.
- Let cool for 10 minutes and then cool completely before glazing.
- For the glaze, microwave the additional blueberries, mash, strain, and mix the juice with powdered sugar and vanilla until desired consistency.
- Spoon the glaze over cooled donuts and let set for at least 20 minutes before serving.
Notes
Gently fold the dry ingredients to avoid dense donuts. Use wild blueberries for better distribution. Freeze baked, unglazed donuts for easy breakfasts.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry donuts, cake donuts, dessert, baking