If you’ve never tried baked blueberry cake donuts, today is your lucky day. Believe it or not, I was never a huge donut lover growing up. But give me baked blueberry cake donuts? Don’t ask for a bite. When I was a kid, the baked blueberry cake donuts shelf was the only one I looked to during my Dunkin’ D visits growing up. If it was empty, another flavor wouldn’t do. I didn’t even mind the awful film it left in my mouth.
Last week, I was convinced I could make french toast flavored baked donuts inspired by Girl vs. Dough’s French Toast Bagels. I tried brushing them with an egg wash and sprinkling with sugar before baking. They were too reluctant to leave the pan. So I tried dunking already baked donuts in a maple egg mixture, then baked them some more. The flavor was right but the texture was off—much too soggy for a donut. Then I tried pan frying them on a skillet. They tasted like burnt marshmallows and looked like burnt donuts. You’d unfollow me. I know it.
If at first you don’t succeed, you actually don’t have to keep trying. I should have just made Stephanie’s bagels rather than trying to crossbreed them with the finicky nature of baked donuts. But I was convinced I could do it.
I eventually remembered the advice I’d been given many times by my art teachers growing up: “Take a step back. You’re standing too close.” Take a step back, Melissa. You’re too close. (And put your donut pans away.) So I tucked my pans, half-baked idea, and deflated ego away.
And then it hit me like it does when you step away from something and let it breathe. Baked Blueberry Cake Donuts. It’s not an earth-shattering discovery (though it felt like it). It won’t make the news tomorrow. But these baked blueberry cake donuts will make the breakfast table. Again and again and again and again.
Baked Blueberry Cake Donuts
The real highlight of these baked blueberry cake donuts is the consistency of their flavor. The dash of cinnamon and nutmeg add the perfect dash of complexity to complement the classic blueberry flavor. The icing adds just the right touch of crispiness to the outer edge that mimics what you might find in fried cake donuts, but without the added calories (or filmy aftertaste).
Baked not fried, just the way I like my donuts. Skip the fresh blueberries and go for the tiny, wild frozen variety. They yield a consistent blueberry flavor and release from the pan more easily. Don’t fight the batter turning purple. Own it and instagram it.
1/3 c. + 1 tbsp. whole milk
1 tsp. vinegar
3 tbsp. unsalted butter, melted
1/2 c. white whole wheat flour
1/2 c. unbleached all-purpose flour
1 tsp. aluminum-free baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg, fresh
1/4 c. sugar
2 tbsp. honey
1 large egg
1/2 c. frozen wild blueberries
1 c. powdered sugar
3 tbsp. whole milk
pinch of salt
Preheat oven to 400 degrees.
In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a large bowl. Set aside.
Into the cooled butter, whisk in sugar, honey, and egg until evenly combined. Add in curdled milk. (Side note, dip honey measuring utensil in the melted butter first for easy honey removal.)
Stir blueberries into dry ingredients. Then stir together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
Bake for 7-8 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, milk, and salt until smooth.Once donuts have cooled, about 10 minutes, glaze both sides. Place on cooling rack and allow to dry, about 20 minutes. Serve. If storing leftovers, remove from cooling rack and store uncovered.