Blueberry Cake Donuts Made With Fresh Milled Flour
These Blueberry Cake Donuts made with fresh milled flour are simply irresistible! Ever since the weather started to turn just a bit chilly, I can feel fall in the air. But, it is hard to let the summer go completely, so I decided I would make something delicious with the essence of summer, but the comfort of fall. So, these Extraordinary Fresh Milled Flour Blueberry Donuts were born!
Equipment
- donut pan
Ingredients
Blueberry Donut Ingredients
- 2&1/4 cup Fresh Milled Flour 280g (I used half soft white & half spelt)
- 1&1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup blueberries 150g
- 6 TBSP butter melted (84g)
- 1.5 TBSP Olive Oil 20g
- 2/3 cup sugar 134g
- 2 eggs room temperature
- 6 TBSP Yogurt, room temperature You can also use sour cream or buttermilk
- 1 tsp vanilla
Glaze Ingredients
- 2 cups powdered sugar (240g)
- 1/4 tsp salt
- 1&1/2 tsp vanilla
- 5-6 TBPS whole milk
Instructions
- Firstly, mill the flour.
- To the flour, add baking powder, baking soda, and salt. Then, stir to combine.
- Preheat the oven to 350*F.
- Spray your donut pans with oil.
- Blend the Blueberries in a blender or food processor until smooth.
- Then, pour the blueberry puree into a large mixing bowl.
- Add melted butter, oil, sugar, eggs, yogurt, and vanilla to the blueberry puree, and mix until combined.
- Then, add the dry ingredients into the wet ingredients, stir until smooth.
- In you sprayed donut pan, pour batter into the donut pan wells about 3/4 full. (Don't overfill.) (Picture shows batter being poured into a piping bag.)
- I really like to use a piping bag to put the batter into the pan, but it is not necessary.
- Bake on the center rack of the oven for about 12-14 minutes.
- Once baked, let the donuts cool in the pan for about 10 minutes.
- Then, remove the donuts onto a wire rack to finish cooling, this normally takes about 20 minutes or so.
- While the donuts are cooling, you can make the glaze. (*glaze is optional)
- To make the glaze, mix powdered sugar, salt, vanilla, and part of the whole milk. Stir to combine and whisk until smooth. If the glaze is too thick add the rest of the milk a little at a time until it thins out to a drizzle consistency.
- Once the donuts have cooled to room temperature, dip each side into the glaze. Allow the excess glaze to run back into the bowl. Transfer donuts to a wire rack to dry.
- Lastly, Enjoy!
Notes
Want A More Intense Flavor? While these donuts are already a flavor burst, there are a few things you could try to intensify the flavor. Checkout the blog post for some ideas!
Don’t Have A Donut Pan? I have tips on the blog post to make these without a donut pan if you don’t have them yet.
How To Store These Donuts- To store these fresh milled flour blueberry donuts, just cover them and keep at room temperature for 2-3 days. If you want to store for a longer period of time, then I recommend you freeze them. To freeze these donuts, make sure they have cooled completely, and freeze same day they are baked. Then, to enjoy later, let them thaw for about 2 hours, and you can coat them at that time.