I have accomplished one of my goals in life. No, it’s not that trip to Hawaii that I’ve been dreaming of or running the Boston Marathon. It’s not hiking the Sierra Nevada mountain range or the 2,181 miles of the Appalachian trail. It’s a homemade blueberry cake donut that is oh. so. close to the DD variety.
These are baked not fried, which makes them better for you. That means you can eat more of them.
How do they taste?, you ask. Well, I made a dozen last night and there is one left as of right now. They are freakishly good.
They start with an old-fashioned donut base. I used frozen Maine blueberries to add the maximum amount of blueberry flavor.
The icing is simply blueberries, lemon and powdered sugar. Perfection doesn’t have to be complicated.
Blueberry Cake Donuts
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 4 Tbs. unsalted butter, cold and cubed
- 1 egg
- 1/2 cup milk
- 1/4 cup frozen Maine blueberries
- 1/8 cup frozen Maine blueberries
- The juice and zest from half a lemon
- 6 Tbs. powdered sugar
Preheat oven to 350F. Whisk together the first five ingredients in a large bowl. Blend in butter until it resembles coarse crumbs.
Place blueberries in a microwave safe bowl and heat for 30-40 seconds until soft and juicy. Whisk in the milk and egg. Add this to the flour mixture and mix just until combined.
Place the batter in a ziplock bag and snip off the corner to use as a pastry bag. Pipe into a greased donut pan.
Bake for 10-12 minutes. While the donuts are baking, microwave 1/8 cup blueberries for 30-40 seconds. Smash them with the lemon juice and zest. Add the powdered sugar until it is the consistency desired. I like mine to be on the thicker side, more like frosting.
Cool donuts on a wire rack for 10 minutes. Dip into icing and enjoy.
Makes a dozen donuts.