Blueberry Cake Donuts
I never miss an opportunity to bake these blueberry cake donuts whenever I have fresh blueberries in my fridge. These are made with fresh blueberries, mashed-up bananas, and almond milk. They come out of the oven soft and moist, and I add a light glaze and have them ready in just 30 minutes. Each bite has a tart burst of flavor and a tender cake texture that elevates any breakfast spread.
Servings: 18
Calories: 151kcal
Ingredients
For The Donuts
- 2 cups all purpose flour
- 1 cup sugar
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ mashed banana
- 1¼ cups almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 cup blueberries
For The Glaze
- 1¼ cups powdered sugar
- ¼ - ⅓ cup almond milk
Instructions
- Preheat the oven to 356 degrees F / 176 C. Lightly spray a donut pan with spray oil, set aside.
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Whisk until well combined and set aside.
- In a separate mixing bowl whisk together the vanilla extract, mashed banana, almond milk, apple cider vinegar, and olive oil. Whisk until smooth.
- Gently fold the wet ingredients along with the blueberries into the dry ingredients. Continue to mix the batter until all ingredients are combined.
- Fill a piping bag, or a ziplock bag, with the batter and pipe the batter into the prepared tray. If using a ziplock bag, trim off one corner to allow you to pipe the batter.
- Don't over fill the tray when piping to ensure the donuts come out in the perfect shape.
- Place in the oven and cook for 10-15 minutes. Once cooked, remove the tray from the oven and allow it to sit for 5 minutes before turning the donuts out onto a wire rack.
- Repeat with remaining batter if needed. Batter makes 18 donuts.
- Prepare the glaze once all donuts are completely cooled. Slowly whisk the milk into the powdered sugar until desired consistency.
- Dip all the cooled donuts into the glaze and place on a wire rack.
Notes
- My #1 Secret Tip for this blueberry cake donut recipe is to coat the blueberries in flour before adding them to the batter. I like dusting my berries lightly to make sure they stay suspended in the batter. The few times I have skipped this step, a lot of my blueberries sank to the bottom during baking.
- Allow space for blueberries: When cutting a hole in my piping bag, I make sure to make it slightly bigger than a blueberry. This way, there is no clogging and sudden ruptures of batter from the bag.
- Use your hands: I do not use any appliances for mixing, as it is essential not to overmix. The crumb has a better chance of being tender if it is mixed gently and by hand. All you need is a witch and a spatula.
- Adjust the glaze: If I want a more translucent or opaque glaze, I add either less or more milk. For a completely transparent glaze, use water instead of milk.
- Use a ripe banana: I use a very ripe banana for a better sweetness and a smoother texture.
Nutrition
Serving: 1donut | Calories: 151kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 79mg | Fiber: 1g | Sugar: 21g