Baked Blueberry Cake Donuts. Soft, delicious donuts filled with blueberries and topped with a sweet blueberry gaze. A healthier, and tastier take on donuts. 
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Baked Blueberry Cake Donuts

Baked Blueberry Cake Donuts. Soft, delicious donuts filled with blueberries and topped with a sweet blueberry gaze. A healthier, and tastier take on donuts. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Breakfast
Keyword: Baked Blueberry Donuts
Servings: 20 donuts
Calories: 183kcal

Ingredients

Donuts

  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 2 tbsp cornstarch
  • 1/2 cup almond flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup milk
  • 1 1/4 cup frozen blueberries

Glaze

  • 1 1/3 cup frozen or fresh blueberries
  • 2 teaspoons sugar
  • 1 cup powdered sugar

Instructions

Donuts

  • Preheat oven to 350 degrees. Spray donut pan with baking spray.
  • In large bowl or base of a stand mixer, beat together butter, sugar, and brown sugar until smooth, about 3 minutes. Then beat in eggs, one at a time.
  • Stir together flour, cornstarch, almond flour, baking powder, salt, and cinnamon in a small bowl. Gradually beat into butter mixture. Once well combined, beat in milk and beat until smooth. Finally, stir in frozen blueberries.
  • Fill prepared donut pan slots 2/3 of the way full.
  • Bake for 15 minutes, or until toothpick placed into center of one of the middle donuts comes out with just a few crumbs. Note: You may need to adjust cooking time depending on the size and depth of your donut pans.

Glaze

  • In a small pot over medium-high heat, stir together blueberries and sugar. Continue stirring, smashing with the spoon as you stir, until blueberries are mostly liquid. Stain cooked mixture. You will end up with about 1/4 cup of blueberry juice.
  • In a shallow bowl, stir together powdered sugar and 2-3 tbsp of the blueberry juice, until desired consistency is reached.
  • Once donuts have cooled, remove from pans. Dip tops of each donut in glaze. Decorate with sprinkles if desired.

Notes

  • Depending on the size of your donut pans, the recipe may make more or less than 20 donuts. I used 3" donut pans.
  • Glaze the donuts just before serving. After being glazed, they will taste great for several days, but after about a day they start to look weird as the glaze will absorb into the donut. 

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 195IU | Vitamin C: 1.8mg | Calcium: 44mg | Iron: 0.7mg