Blueberry Cake Doughnuts
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sugar1 tbsp
Pure Vanilla Extract1 cup
Cake Flour2 cups
All-Purpose Flour1 tsp
Baking Soda2 tsps
Baking Powder1
Egg Yolk2 cups
Frozen Blueberries (thawed)1 cup
Buttermilk3 cups
Powdered Sugar1 cup
MilkDirections:
1
Special equipment: Doughnut pans (regular or mini) and a piping bag Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray
2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy
3
In a separate bowl, whisk together the flours, baking soda, and baking powder
4
Add the eggs and yolk to the mixer and cream until blended
5
In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides
6
Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue
7
Fill a large piping bag with the batter and fill each well in the pans about two-thirds full
8
Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts
9
When cool, dip the doughnuts into the glaze and shake off the excess
10
Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside
11
In a big bowl, combine all the ingredients and whisk together
12
Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken)