Description
These Baked Blueberry Cake Donuts with Glaze offer a moist, tender crumb bursting with fresh blueberries and a tangy lemon glaze enhanced by a homemade blueberry reduction. Perfect for a delightful breakfast or an indulgent snack, these donuts are dairy-free yet rich in flavor and texture.
Ingredients
Blueberry Reduction
- ½ cup fresh blueberries (75g)
- 1 tsp granulated sugar (4g)
Donut Batter
- 1 ¼ cup all-purpose flour (150g – spooned into the measuring cup and leveled off)
- ½ cup granulated sugar (100g)
- 1 ¼ tsp baking powder (5g)
- ¼ tsp fine salt (1.5g)
- 1 pinch ground nutmeg (optional)
- ¼ cup melted salted dairy-free butter (56g)
- ¼ cup unsweetened dairy-free yogurt (60g – e.g., Forager’s Dairy-free Unsweetened Yogurt)
- ½ cup almond milk (113g)
- ½ tsp lemon extract (2g) or 1 tsp vanilla extract
- ½ cup fresh blueberries (75g)
Glaze
- 1 cup powdered sugar (120g)
- 1 tbsp melted salted dairy-free butter (14g)
- 1–1 ½ tbsp almond milk (15g – adjust as needed)
- ¼ tsp lemon extract (1g)
- ½ tbsp blueberry reduction (12g)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 6-cup donut pan to prevent sticking.
- Make Blueberry Reduction: Combine ½ cup fresh blueberries and 1 tsp granulated sugar in a small pot over low heat. Mash with a fork and simmer for 10–15 minutes, stirring occasionally, until the mixture thickens and reduces. Remove from heat and allow to cool while preparing the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, nutmeg (if using), and fine salt. Create a well in the center of the mixture.
- Combine Wet Ingredients: Melt the dairy-free butter in a small bowl or glass measuring cup. Add the unsweetened dairy-free yogurt, almond milk, and lemon extract, whisking until evenly combined.
- Make Batter: Pour the wet ingredients into the well of dry ingredients, mixing until just combined to avoid overmixing. Fold in the fresh blueberries gently to distribute evenly.
- Fill Donut Pan: Transfer the batter into a piping bag or use a spoon to fill each cup of the donut pan evenly.
- Bake: Bake in the preheated oven for 13–16 minutes, or until the donuts turn lightly golden and spring back when touched. Once done, transfer the donuts to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, combine powdered sugar, melted dairy-free butter, almond milk (start with 1 tbsp and adjust for desired consistency), lemon extract, and ½ tbsp of the cooled blueberry reduction. Mix until smooth and well incorporated.
- Glaze Donuts: Dip the cooled donuts into the glaze and place them back on the wire rack to let the icing set for 15–20 minutes before serving.
Notes
- To ensure the donuts are dairy-free, use plant-based butter and yogurt as specified.
- Adjust almond milk in the glaze to achieve your preferred consistency—thicker glaze will set better on the donuts.
- The blueberry reduction can be made ahead and stored in the refrigerator for up to 3 days.
- If lemon extract is unavailable, use pure vanilla extract instead.
- Do not overmix the batter to keep the donuts tender and light.
- Donut pans come in various sizes; this recipe is designed for a 6-cup standard donut pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
