Baked Blueberry Donuts with Lemon, Maple, or Blueberry Glaze!

My neighbors bought me some donut pans for Christmas. It is now March. It is time! 

May I present to you some lovely blueberry baked donuts? 

donuts plated l

I tried using the pans just once before this. I had some leftover chocolate cake batter from my favorite chocolate cake recipe of all time, but it produced such delicate donuts that they broke apart as I tried to remove them from the pan! I sort of have an aversion toward cake donuts anyway. If I wanted cake I’d just make a cake, naw’mean? 

donuts stackedl

But these donuts came out awesome and it was so much fun trying to make them look pretty. My only regret may be making three glazes, because then of course had to eat three donuts (quality control!) before giving the rest to my neighbors. Hey, it happens πŸ˜›

decorated donuts 1l

I definitely plan to try and make some friend donuts in the future. I have a fryer now, whereas before I used to try to make them in a pot over the stove. It’s so difficult to keep the temperature consistent that way. But for now, these baked donuts are quite obviously the healthier option, and I just love that there are little specks of blueberry all throughout. *-* As always, you can catch the full recipe at the bottom of this post. πŸ™‚


Making the batter is as easy as whisking together the dry ingredients and then whisking in the wet. Save the puree for last!

donut well

Just so you you can remember how pretty it was…

donut blueberry puree

Once all combined, add the batter to a piping bag. The easiest way to do this is to situation the piping bag in a glass like so, then add the batter.

donut batter

Now pipe your batter into each well, making sure to only fill each one about 3/4 of the way.

donut pan

Once baked they should be springy to the touch and will have slightly pulled away from the pan.

donuts baked

The bottoms end up being a little browner than the tops (sort of like a cupcake), but the texture remains the same throughout. 

donut bottoms

You definitely need to let these cool completely before doing anything else. While you wait, make the glazes! To make the maple glaze, add the powdered sugar to the bowl and then add some butter and maple syrup extract. 

maple glaze 1

Whisk  it all together until it looks something like this. If you need to thin it out, try adding milk or water by the teaspoon.

maple glaze 2

You want it thick enough to coat the top of the donut without looking all clumpy, but not so thin that it will just pour off the surface like milk. If you have any toppings, now is a good time to add them. I sprinkled on some chia seeds. πŸ™‚

maple glaze 3

For the lemon glaze you do essentially the same exact thing. I sprinkled some lemon zest on these ones but some weird science-y shiz happened and the glaze split where the zest landed. They could have been prettier. I just make sure to shove them in the back of all my photos πŸ˜› If anyone knows why this occurred, feel free to enlighten me! Perhaps a teaspoon of corn syrup would have helped to keep it all together…

lemon glaze 1

lemon glaze 2

lemon glaze 3

And lastly, use the same process for the blueberry glaze. Here is an example of a glaze that is way too thick to dunk. In order to make it the right consistency I just added a little water until I was happy with it. I added white sprinkles to these ones. 

blueberry glaze

You should really give them time to dry, but I just couldn’t help myself. Of all three glazes I think I liked the maple glaze the best. I’m a maple fiend! It was also my first time trying maple extract. I think that it packs much more of a punch than using actual syrup. 

My favorite part about these though was the texture. They definitely had a blueberry muffin quality about them. Slightly chewy, yet in a cake way rather than a bagel way. Does that even make sense? I think most baked donuts fall somewhere on the line between too cakey and too bready, but these were pretty great. They weren’t too sweet and you could actually taste the blueberries!

donut insides 1l

I hope you’ll give these a try. πŸ™‚ If you do, let me know in the comments how they turned out. Also, if you can think of any other great glaze pairings for these, pass ’em on! 

Until next time <3

 

Baked Blueberry Donuts with Lemon, Maple, or Blueberry Glaze!
Yields 12
Finally, a reason to use your donut pan!
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the donut batter
  1. 1 c (125 g) all purpose flour
  2. 1/3 c (67 g) sugar
  3. ΒΌ tsp cinnamon
  4. ΒΌ tsp salt
  5. 1 tsp baking powder
  6. 1/3 c milk
  7. 2 eggs
  8. 1 tbsp melted butter
  9. 3/4 c fresh or frozen blueberries, pureed (reserve a few tbsp for glaze)
  10. 2 tbsp blueberry jam (optional: it just heightens the blueberry flavor)
  11. 1 tbsp maple syrup (for extra breakfasty sweetness!)
For the blueberry glaze
  1. reserved blueberry puree
  2. 1 c (125 g) powdered sugar
  3. milk or water (to thin it out to dipping consistency)
For the maple glaze
  1. 1/8-1/4 tsp maple extract
  2. 1 tbsp melted butter
  3. 1 c (125 g) powdered sugar
  4. milk or water (to thin it out to dipping consistency)
For the lemon glaze
  1. juice from 1 lemon
  2. 1 c (125 g) powdered sugar
  3. milk or water (to thin out to dipping consistency
Optional toppings
  1. chia seeds
  2. sprinkles
  3. lemon zest
  4. etc.
For the donuts
  1. Preheat your oven to 425 degrees and prepare your donut trays by spraying them lightly with oil and wiping out the excess with a paper towel.
  2. In a large bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder.
  3. Create a well in the middle and add the milk, egg, butter, and maple syrup. Whisk to combine.
  4. Stir in the blueberry puree (remember to reserve a bit for the glaze) and the blueberry jam (you may need to microwave it for a few seconds first).
  5. Add the batter to a piping bag (you don't have to, but it sure makes it easier), snip off the end, then pipe the batter in each donut well, only filling about 3/4 of the way up.
  6. Bake for approximately 9 minutes or until they spring back at the touch.
To make the glazes
  1. For each glaze, simply add the sugar to the bowl and stir in the flavorings. Add milk or water by the teaspoon in order to thin it out to dipping consistency. You want it thick enough to coat the donut, but not so thin that it drips off like milk. You can adjust each recipe based on how sweet/flavorful you want it.
http://amandalearnstobake.com/
Summary
recipe image
Recipe Name
Baked Blueberry Donuts with Lemon, Maple, or Blueberry Glaze!
Published On
Preparation Time
Cook Time
Total Time

Leave a Reply