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