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.
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.
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.