These easy blueberry cake donuts are so easy to make and loaded with fresh blueberries. Soft, fluffy and super moist, they’re topped off with a sweet lemon icing.
½cupsmall blueberries, wash and dried (80g / 2.8oz)
FOR THE LEMON GLAZE ICING
1 ¼cupicing sugar (powdered sugar)(165g / 5.8oz)
4-6teaspoonsfresh lemon juice
For best results, always weigh ingredients where a weight is provided
Equipment
Mixing bow, whisk and spatula
Donut pan
Piping bag optional
Instructions
FOR THE DONUTS:Preheat the oven to 180C (160C fan) / 350F. Grease donut pan with softened butter. Have a piping bag at the ready (see notes)
In a large bowl using a balloon whisk, whisk together the sugar, buttermilk, melted butter, egg, lemon juice, lemon zest and vanilla until completely combined
Sift the flour, baking powder and salt over the top of the wet mixture. Whisk until just smooth (don't overmix).
Add the blueberries and fold in with a spatula.
Transfer the batter to the piping bag, then pipe it into the prepared donut pans to about ¾ full.
Bake for 12 minutes - a toothpick should come out clean. Allow them to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely. Then you can use the empty doughnut pan to pipe and bake the last one.
Let the donuts cool completely before icing them as they are delicate.
FOR THE LEMON GLAZE:In a medium bowl, sift the icing sugar then add 4 teaspoons of lemon juice and mix well. Gradually add more to thin the icing and make it a dipping consistency. Add more icing sugar to thicken again if needed.
Place a sheet of baking paper or foil underneath the wire rack to catch any drips.
Dip the tops of the doughnuts, then place them back onto the wire rack, icing side up, and allow it a few minutes to firm up.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Frozen blueberries: If using frozen blueberries, keep them frozen right up to the point of adding them to the batter.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.