Blueberry Donuts Baked (Print Version)
# Ingredients:
→ Donuts
01 -
2 cups (250 g) all-purpose flour, measured and leveled off
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon salt
04 -
1 teaspoon cardamom powder (optional)
05 -
1 1/2 cups (255 g) fresh blueberries
06 -
1 tablespoon (8 g) all-purpose flour, measured and leveled (for coating blueberries)
07 -
1/2 cup (112 g) unsalted melted butter
08 -
1 cup (200 g) regular sugar
09 -
2 eggs, large and at room temp
10 -
1 teaspoon vanilla essence
11 -
1/2 cup (122 g) sour cream, room temperature
12 -
1/2 cup (120 ml) whole milk, room temperature
→ Glaze Made With Blueberries
13 -
2 cups (260 g) icing sugar
14 -
2 tablespoons blueberry jam
15 -
1 teaspoon vanilla essence
16 -
2-3 tablespoons milk (adjust as needed)
# Instructions:
01 -
Turn the oven on to 350°F (175°C). Coat your donut pan with grease and put it aside for now.
02 -
Grab a small bowl and whisk together the flour, salt, baking powder, and cardamom, if you’re using it. Set it aside.
03 -
In a different bowl, toss the blueberries with a spoonful of flour so they don’t all sink when baking. Put them to the side.
04 -
In a big mixing bowl, whisk the butter (melted), sugar, milk, sour cream, eggs, and vanilla until it’s all smooth.
05 -
Carefully add the dry mix to the wet bowl. Stir enough to blend but don’t overdo it.
06 -
Using a rubber spatula, gently fold those sugared-up blueberries into your batter.
07 -
Spoon or pipe the mix into your greased donut pan, only filling each one about three-quarters of the way.
08 -
Pop the pan in the oven and bake for 11-12 minutes until the donuts look golden. Let them sit in the pan for 10 minutes before you transfer them onto a wire rack. Do it again with any leftover batter.
09 -
In a medium-sized bowl, whisk together vanilla, jam, powdered sugar, and 2 tablespoons of milk. Add more milk if it needs to be a little runnier.
10 -
After the donuts are cool, dip the tops into the glaze. Put them back on the rack and let them sit for half an hour to harden.
# Notes:
01 -
Let all your wet ingredients warm up to room temp so your donuts come out light and fluffy.
02 -
Use a scale to measure your flour properly (1 cup = 125 grams).