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Moist and cakey baked buttermilk donuts topped with simple blueberry glaze.
The vibrant glaze is pretty enough for this treat to be served in parties, potlucks or dessert tables.
Enjoy these tender cake-like baked donuts with the sweet glaze, or simply with some icing sugar.
These blueberry glaze baked buttermilk donuts are so tender and moist!
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!
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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What is Buttermilk?
Buttermilk is a dairy product that’s similar to yogurt (cultured milk). It is a rich tasting dairy liquid, so it also imparts a richer texture to baked goods, compared to just milk.
While we may not always use buttermilk in baking and cooking, but it is also worth noting that you should try buttermilk sometime if you can! 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.
In this recipe, I’ve used the real buttermilk, and yes it is true! Using real 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, try it out for yourself!
>> MORE PETITE PASTRIES RECIPE:
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- Moonlight Cookies
- Black Sesame Madeleines
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Homemade Substitute For Buttermilk
If you do not have buttermilk on hand, check out this post for substitution.
It uses just distilled white vinegar + milk to make the substitute.
Make the Glaze
For the blueberry glaze, it is made with cooked-down blueberry sauce and icing sugar.
You can make it by just simmering blueberries (fresh / frozen) 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 thickens up, resembling slightly diluted blueberry jam.
You can then let the blueberry sauce cool for about 10 mins or so, before blending the sauce with a blender. Or you can also press the sauce 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 a few hours before the party. Leave them to dry before packing into boxes. 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. They should dry to a matte finish.
If you are just making for your own consumption, you can of course eat them right after dunking in the glaze! :p
How Do These Baked Buttermilk Donuts Taste Like?
I love them! Since they are baked, they certainly taste different from the fried donuts. These donuts are more cakey in texture, and I like that they are not as greasy as the fried ones!
These baked donuts are also made slightly less sweet, so the tangy sweet glaze goes really well with the donuts!
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 plain flour
- 70 g caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 60 ml oil
- 1 large egg, room temperature
- 135 ml 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.
- Place the blueberries and water in a small saucepan over medium heat. Stir constantly. Once it comes to a boil, 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 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 till 135ml. Set aside for 5 mins. The milk mixture will curdle and it would be ready for use then.
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.
- Category: Dessert, Snack