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These blueberry glaze baked buttermilk donuts are really just so flavorful!
I love anything-blueberries, and I suppose that’s probably because I was an Enid Blyton’s fan growing up, and I always remember reading about this blueberry pie in one of her books!
When I was old enough to buy my own food (lol), I had to try blueberry-everything! And sure I am loving blueberries!
This blueberry glaze is sooooo delicious, I could eat it on its own! I also love the deep and vibrant purple color, which I think will make these donuts a good choice for potlucks, parties or dessert tables.
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Oh yes, it is also worth mentioning that you should try buttermilk! I have always used substitute for buttermilk since a recipe doesn’t always need a carton of buttermilk. However, I have recently read that the real buttermilk imparts better flavor in the baked goods. So I decided to try it out myself.
And yes it is! I find that buttermilk lends a deeper flavor in the baked item, and seemed to make it moister, compared to when we use the substitute. So, if possible, do try buttermilk out!
>> MORE PETITE PASTRIES RECIPE:
If you do not have buttermilk on hand, you can look at the recipe notes for substitution. Or you can take a look at this chocolate glaze baked donuts. It uses yogurt there 🙂
If you are also a super blueberry fan, you can add in 1 or 2 blueberries into the batter to bake. However, I find it still better to bake without the blueberries.
For the blueberry glaze, I simply simmered the blueberries along with a tbsp of water in a small pot, stirring constantly. The blueberries will turn plump and darker in color. As you stir them, you’d realise them breaking down into blueberry juice/sauce.
You can stop when the pot of blueberry sauce turns dark purplish in color, and resembles diluted, watery blueberry jam.
You can then let the blueberry sauce cool for about 10 mins or so, blend them using blender. Or you can be like me, press them through a sieve and set the blueberry sauce aside for the glaze.
To make the glaze stable for parties in our humid climate, simply glaze the donuts and leave them covered in cake boxes or containers overnight to dry. Just take note to place them in a cool place and away from hotspots, and not to stack the donuts on top of each other.
I am using this Wilton colorful rainbow jimmies for the sprinkles, along with a light touch of Sweetapolita’s sprinkles. I had thoughts of bringing in Sweetapolita sprinkles to sell in Singapore – wonder if anyone would buy?! I really love their sprinkles because I find the mix and colors much better than other brands of similar sprinkles.
A moist and cakey baked donut with sweet blueberry glaze! Enjoy this tender cake-like baked donuts on its own, or with the sweet glaze. Great for tea or snack along with milk or coffee.
- 180 g flour
- 70 g sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 60 ml oil
- 1 large egg, room temperature
- 120 ml + 1 tbsp buttermilk
- 1 tsp vanilla
- Handful of blueberries, optional
- 1/2 cup fresh blueberries
- 1 tbsp water
- 140 g icing sugar
- Sprinkles, optional
Preheat the oven to 175C. Lightly grease the doughnut pan.
Whisk together flour, sugar, baking powder and salt in a large bowl.
In another bowl, whisk together oil, egg buttermilk and vanilla.
Make a well in the dry ingredients. Gently stir in the buttermilk mixture, until just combined. You can use a spatula to scoop up the batter at the bottom, to make sure there is no traces of visible flour.
Place the donut batter into a medium or large piping bag. Snip off the bottom part of the piping bag and fill the doughnut pan to about 2/3 full. If you wish, you can place 1 or 2 blueberries into the batter in each cavity. Bake for about 15-17 minutes. Let the doughnuts cool for a few minutes before remove the donuts onto cooling rack.
Placing the blueberries and water in a small saucepan over medium heat. Stir constantly. Once boiling, reduce heat to low. The blueberries will turn plump and burst, releasing the juices. You can off the heat when you see the color deepen to a dark purple, looking like some watery blueberry jam.
Let the blueberry sauce cool for about 10 mins. You can then blend it in the blender, or press the sauce through a sieve. Discard the blueberry skin.
Placing the icing sugar in a bowl, pour in 4 tbsp of the blueberry sauce. Mix well using a small whisk or fork. Add in more blueberry sauce by 1/2 tbsp if you find the glaze too thick.
Prepare a lined baking tray and place your cooling rack on the tray. Dip the donuts in the glaze, or spoon the glaze onto the donuts. Drip off excess glaze on the cooling rack. Sprinkle on the colorful sprinkles. Serve immediately, or let the glaze set and dry and store in air tight container.
If you do not have buttermilk, a quick way to substitute is to place 1/2 tbsp white vinegar in your measuring jug. Pour in milk until 120ml. Add in the additional 1 tbsp of milk required in this recipe. Set aside for 5 mins. The milk mixture will curdle and it would be ready for use.
If you are using buttermilk, shake the carton well before measuring out the amount.
You can glaze the donuts and let it set and dry overnight in covered boxes, in single rows. Just note that if you place the glazed donuts in the refrigerator, upon thawing in room temperature, the glaze is likely to condensate and turns runny.
If you would like to display the donuts at a party, you might prefer a "sturdier" glaze or icing. You can increase the icing sugar to 160g ~ 200g. Add in 1 tbsp of lemon juice while cooking the blueberries if you increase the icing sugar, so that the glaze will not taste overly sweet.
For the donut pan, I am also using the one from Wilton. I do find it quite handy, in terms of using, baking and cleaning!