sarah
Blueberry Cake Mini Donut
The classic blueberry donut can always be found on a donut shop’s shelves. Although it may be a “common” donut, its dense cake texture and beautiful bursts of blueberries make it impossible to overlook!
INGREDIENTS
- 13⁄4 cups all purpose flour, sifted
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 large egg
- 3⁄4 cup granulated sugar
- 3 tablespoons vegetable oil
- 1⁄4 cup sour cream
- 1 teaspoon vanilla extract
- 1⁄2 cup whole milk
- 1⁄2 cup blueberries, chopped
FOR ICING
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 11⁄2 cups powdered sugar
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add oil, sour cream, and vanilla extract, mixing until thoroughly combined.
- Gently stir in the flour mixture, alternating with the milk, stirring until there are no lumps. Carefully fold in the chopped blueberries. Transfer batter to a piping bag, or to a Ziploc baggie with a hole cut in the tip.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4full.
- Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
- If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4
- Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool 5 minutes.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar and whisk until smooth.
- Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 2 days.
