From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Baked Blueberry Doughnuts
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Instructions
1
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Preheat oven to 375° F.
2
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In a bowl, whisk together the flour, baking powder, and salt and set aside.
3
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In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
4
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Add the egg, buttermilk and vanilla and combine.
5
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Add the flour mixture to the butter/sugar mixture and mix until just combined.
6
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Gently fold in the blueberries.
7
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Spoon into greased and floured donut pan, filling ¾ full.
8
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Bake for 14 minutes, or until the tops spring back when lightly pressed.
9
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Cool and lightly dust with powdered sugar.
My Calorie Intake
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Tips & Tricks (5)
- Coat Blueberries in Flour 🫐Toss fresh blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking and ensure even distribution throughout.
- Room Temperature Ingredients 🌡️Use room temperature eggs and buttermilk to create a smoother, more homogeneous batter that incorporates air better, resulting in fluffier, lighter doughnuts.
- Don't Overmix the Batter ⚡Mix dry and wet ingredients until just combined—overmixing activates gluten and creates tough, dense doughnuts instead of the desired tender crumb.
- Fill Doughnuts Strategically 💧Reserve some batter to pipe on top of blueberries placed in the doughnut cavities, which keeps berries suspended in the center rather than clustering at the bottom.
- Glaze While Still Warm ✨Apply powdered sugar glaze or coating within 2-3 minutes of removing doughnuts from the oven while they're still warm, allowing it to adhere beautifully and create a delicate, even coating.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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