Blueberry Cake Donuts

Light and crumbly blueberry cake donuts made with whole wheat and all-purpose flour, filled with frozen wild blueberries and topped with a sweet vanilla glaze.

Cook time: 30 minutes

Servings: 12

Ingredients

• 0.5 cups butter softened
• 0.5 cups sugar
• 2 tablespoons honey
• 1 egg
• 1 cups buttermilk
• 1 cups whole wheat flour
• 1 cups all-purpose flour
• 1 teaspoons baking powder
• 1 cups wild blueberries frozen
• 1 cups powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly to prevent sticking.
2. In a large mixing bowl, whisk together 0.5 cups of butter (softened), 0.5 cups of sugar, 2 tablespoons of honey, and 1 egg until well combined.
3. Add 1 cup of buttermilk to the wet ingredients and mix until combined.
4. In a separate bowl, sift together 1 cup of whole wheat flour, 1 cup of all-purpose flour, and 1 teaspoon of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in 1 cup of frozen wild blueberries into the batter until evenly distributed.
6. Transfer the batter into a piping bag and pipe it into the greased donut pan, filling each mold about 3/4 full.
7. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. While the donuts are cooling, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 0.5 teaspoon of vanilla extract to make the vanilla glaze.
9. Dip the cooled donuts into the vanilla glaze and place them back on the wire rack to allow the glaze to set.