I have to admit that when I think of doughnuts, I think of soft, fluffy, yeast doughnuts – not cakey doughnuts. But the other day, someone brought a box of Krispy Kreme doughnuts to the team room. It was a variety box with a couple blueberry cake doughnuts. I didn’t eat one, but they looked delicious. Then later that day, Mom called me and was talking about how she was planning on making some baked doughnuts. So of course I had to make some too! 😉
Baked doughnuts do not taste like fried doughnuts. They definitely taste more like a cross between a muffin and a doughnut but hey, I love muffins! =) What gives them a doughnut taste is the glaze. I like to dunk my doughnut completely in glaze, but feel free to just dip the tops. I made 6 doughnuts and they were all gone by the next day! Jordan really loved these ;). If you don’t have a doughnut pan, you can use a mini-muffin pan but you’ll need to adjust the bake time. Or you could just buy a doughnut pan because I have several more doughnut recipes coming soon! Enjoy!
Baked Blueberry Doughnuts
7/8 cup all-purpose flour (I used 1/2 white whole wheat and 1/2 all-purpose)
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 eggs
2 tbsp buttermilk
3 tbsp vegetable oil
3/4-1 cup wild blueberries, fresh or frozen
for the glaze:
1 tbsp melted butter
1 cup powdered sugar
1-2 tbsp milk
1. Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2. In a separate bowl, beat the eggs, oil and buttermilk until combined.
3. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. Fold in blueberries.
4. Butter or grease the doughnut pan; non-stick pan spray works well here. Place batter in pastry bag or zip-lock bag with the corner cut and fill each doughnut form half full.
5. Bake the doughnuts in a preheated 375°F oven for 15 to 17 minutes. When done, they’ll spring back when touched lightly, and will be lightly brown on the top. While the doughnuts are baking, whisk glaze ingredients together until smooth.
6. Remove the doughnuts from the oven, remove them from the pan, and glaze with icing. Makes 6.
*adapted from King Arthur Flour
