Blueberry Cake Donuts (Print Version)

# Ingredients:

→ Donut Base

01 - 2 tablespoons unsalted butter, plus extra for greasing
02 - ⅓ cup granulated sugar
03 - ⅓ cup whole milk
04 - 1 large egg, room temperature
05 - 1½ teaspoons pure vanilla extract
06 - 1 cup all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon fine sea salt
09 - ¾ cup fresh wild blueberries

→ Blueberry Glaze

10 - 2 tablespoons fresh wild blueberries
11 - ⅛ teaspoon vanilla extract
12 - 1 cup powdered sugar, sifted

# Instructions:

01 - Heat your oven to 350°F and generously butter a 6-cavity donut pan. Set up a piping bag with a large round tip - this will make filling the molds so much easier than spooning.
02 - Melt the butter in a microwave-safe bowl for about 20-30 seconds. Whisk in the sugar, milk, egg, and vanilla until everything comes together smoothly.
03 - Sift the flour directly into your wet mixture, then add the baking powder and salt. Gently fold everything together with a rubber spatula, but don't overmix - stop when it's about halfway combined.
04 - Add those beautiful blueberries and continue folding gently until they're evenly distributed and no dry flour patches remain. The batter should be thick but pipeable.
05 - Transfer the batter to your piping bag and pipe one complete circle into each donut cavity. Divide any remaining batter evenly, then smooth the tops with a damp finger. Bake for 13-15 minutes until the tops spring back when lightly touched.
06 - Let the donuts cool in the pan for 10 minutes, then gently turn them out onto a wire rack. They need to be completely cool before glazing or the glaze will just melt off.
07 - Warm the 2 tablespoons of blueberries in the microwave for 15-20 seconds, then mash them with a fork. Press the mashed berries through a fine strainer to extract the juice - you'll need about 2-3 teaspoons of pure blueberry juice.
08 - Whisk the powdered sugar and vanilla together, then gradually add the blueberry juice half a teaspoon at a time until you get a thick but pourable consistency. Spoon the gorgeous purple glaze over each donut and let it set for at least 20 minutes before serving.

# Notes:

01 - Fresh wild blueberries work best and won't turn your batter purple like frozen ones will - though frozen works fine if that's what you have!
02 - These donuts are absolutely best enjoyed the same day they're made, which is why this recipe makes just 6 perfect portions.
03 - Store with parchment paper between donuts to prevent the glaze from sticking together.

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