Baked Blueberry Cake Donuts With Lemon Glaze
These Easy Baked Blueberry Cake Donuts With Lemon Glaze are awesome for a special summer treat. Healthier than fried donuts, these are light and fluffy, tender, stuffed with blueberries and topped with a light lemon glaze. They're the essence of summer and can be on your breakfast table in about 30 minutes.
Ingredients
For The Donuts
- ¼ cup unsalted butter
- ⅔ cup vegetable oil
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¾ tsp salt
- 1 teaspoon vanilla
- ⅔ tsp lemon extract
- 2 ¾ cup cake flour
- 1 ⅛ cup buttermilk
- ⅔ cup blueberries, rinsed and dried
For The Glaze
- 1 ½ cup powdered sugar
- 5 tablespoon whole milk
- ¾ tablespoon lemon extract
- ¼ tablespoon vanilla extract
Instructions
- Preheat the oven to 425 degrees
- Prepare your donut pan by greasing the trays lightly with butter. Set aside.
- Add butter, vegetable oil, and sugars to a large bowl and beat with a hand mixer to combine (about 3-5 mintues).
- Continue to mix while adding egg, baking powder, baking soda, nutmeg, cinnamon, salt, vanilla extract, and lemon.
- Slowly stir in the cake flour and buttermilk. Your mixture will be fairly thick.
- Add the mixture to a pastry bag or a large ziplock bag, and snip off one corner of the bag.
- Pipe the mixture into the pans, filling only about ⅔ of the way to the top of each opening.
- Add blueberries to each donut by placing them in the pan and pushing them into the batter with a toothpick or spoon.
- Bake donuts in pan for 8-10 minutes (you’ll know they’re done when they spring back after poking them with your finger).
- Let donuts cool in pan for 8 minutes.
- Meanwhile, make the lemon glaze. Add all ingredients to a bowl and stir until well combined. You can make your glaze thicker or thinner by adjusting the ratio of the amount of milk to sugar. More milk and less sugar will make your glaze a bit runnier and less milk, more sugar will make it thicker. (Note: This is glaze is also great to use as a frosting for sugar cookies! I usually omit the lemon extract and just use a whole teaspoon of vanilla when using it for sugar cookies.)
- Remove the donuts from the pan, and allow to cool completely.
- Dip donuts into the glaze and allow to dry. The glaze will harden to a beautiful, smooth, frosting.
Notes
- Don't have buttermilk? You can sub plain greek yogurt or sour cream for similar results.
- All-purpose flour can be used instead of cake flour.
- Use a pastry bag or a large ziplock bag with one corner cut off to make it easier to pipe the donut batter into the donut pans.
- Add your blueberries to the pan separately - sometimes larger blueberries make it hard to pipe the batter through the opening.
- Store un-iced donuts in an airtight container for up to 2 days. Iced donuts should be eaten the day of, or placed on a plate, covered loosely with plastic wrap, and placed in the refrigerator for up to 1 day.
Tried this recipe?Let me know how it was!