Wild Blueberry Cake Donuts-Easy Delicious Recipe

Craving a sweet treat that’s easy to make and bursting with flavor? Look no further than these Wild Blueberry Cake Donuts! These baked beauties are incredibly moist, tender, and packed with juicy wild blueberries, making them the perfect breakfast or snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk (any kind)
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen (not thawed) wild blueberries
• For the Glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 6-cavity donut pan with non-stick spray or butter.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, nutmeg, and salt.
3. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the wild blueberries. If using frozen, do not thaw them first.
6. Carefully spoon the batter into a piping bag or a large ziplock bag with the corner snipped off, or simply spoon it into the donut cavities, filling each about two-thirds full.
7. Bake for 10-12 minutes, or until the donuts are golden brown and spring back when gently pressed. Start checking at 10 minutes.
8. Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
9. While the donuts cool, prepare the glaze (if using): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if the glaze is too thick, or more powdered sugar if it’s too thin.
10. Once the donuts are cool, dip each donut into the glaze, letting any excess drip off, then place them back on the wire rack for the glaze to set. Serve immediately and enjoy!