Buckle up my foodie friends! I have something equally as sweet as is it scrumptious and I can’t wait to share. You make a simple, and I mean simple cake donut batter, mix in some fresh blueberries and dip it into a powdered sugar icing to glaze. I told you, this ones a keeper! This one is also great for kids. The little donuts fit perfectly in their little hands! And trust me, they will be back asking for seconds.
My secret to a perfectly moist cake donut is to nail the consistency. Alternating the flour mixture and the buttercream gradually, allows the dough to set up, blend together and become just the right texture for a perfectly baked mini donut.
Watch video to see how to make this recipe!
Another tip: Use a piping bag or cut a hole in the corner of a sandwich bag to guide the donuts right into the small ring pan. It’s fun and a step the little ones can either help or watch in anticipation for a yummy treat ahead.
This recipe will ‘wow’ your family no matter if they are enjoying it as an afternoon treat or even for breakfast. It’s the perfect way to sneak a little fresh fruit into everyone’s diet!
With almost everyone learning at home this year, it’s simple to whip up a batch of these gold and blue delights and you have every morning of breakfast covered for the week.
Plus, we know how important breakfast is for everyone in your family!
Blueberry Cake Donuts
- 1 cup cake flour*
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup butter, softened
- 1 cup sugar
- 1/4 teaspoon salt, divided
- 2 teaspoons vanilla extract, divided
- 2 eggs, plus 1 egg yolk
- 1 cup buttermilk
- 2 cups blueberries
- 2-4 cups powdered sugar
- 1/2 cup milk
- Heat oven to 350 F.
- In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
- In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
- Remove bowl from stand mixer, add blueberries and stir until combined.
- Fill piping bag with batter. Fill mini donut pan cavities about halfway.
- Bake 8-10 minutes. Cool completely.
- In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
- Dip cooled donuts in glaze and place on wired rack to drip off excess.
Substitution*: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.
Try it out at home and let me know your thoughts on these delicious donuts! Be sure to tag us in your creations on Instagram at @culinay_net and by using #MyCulinaryConnection.
Talk to you soon!
Hi! I’m Melissa, I’m the Videographer and Photographer of some of the content distributed within Family Features Editorial site and the consumer brand food website, Culinary.net. I’m constantly thinking of ways to up my game when it comes to recipes to make and shoot.