Blueberry Cake Doughnuts Recipe

Difficulty: Easy
Yield: 2 dozen standard doughnuts or 48 mini doughnuts
Nutritional Information Per Serving (1 of 48): Calories 97, Total Fat 2 g, Saturated Fat 1 g, Carbohydrates 19 g, Dietary Fiber 0 g, Sugar 13 g, Protein 1 g, Cholesterol 14 mg, Sodium 61 mg
Total Time: 1 hr 5 min
Preparation: 15 min
Resting Time: 30 min
Baking Time: 20 min

These doughnuts rank as my absolute favorite. I have a sentimental connection to them dating back to when I lived and worked in Washington, D.C. During a time when money was scarce, I would buy two-day-old doughnuts for just 50 cents at a bakery stall in Eastern Market, enjoying them while biking to work. Those were the golden days. Even now, I'll eat the blueberry cake doughnuts from 7-Eleven if I have to. I've tried to include this doughnut in the menu of every restaurant where I've worked. Duff

Ingredients

Nonstick cooking spray
1/3 stick butter, softened
1 cup sugar
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup cake flour
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 extra-large eggs plus 1 egg yolk
1 pint (2 cups) frozen blueberries, thawed
1 cup buttermilk
Basic Sugar Glaze (recipe below)

Basic Sugar Glaze:

3 cups powdered sugar
1/2 cup milk
Pinch of kosher salt
1 tablespoon pure vanilla extract

Special Equipment:

Doughnut pans (regular or mini) and a piping bag

Instructions

Preheat your oven to 350F and generously spray the doughnut pans with nonstick cooking spray.
In your stand mixer fitted with the paddle attachment, beat the butter, sugar, salt, and vanilla until the mixture is light and fluffy.
In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, and baking powder.
Add the eggs and yolk to the butter mixture and continue creaming until fully combined.
Alternately mix in the flour blend and buttermilk in 4 to 6 additions on medium-low speed, scraping down the sides often. After all additions, switch the mixer to the lowest speed, then gently fold in the blueberries just until evenly distributed and the batter develops a pleasant bluish tint.
Load the batter into a large piping bag and fill each doughnut mold about two-thirds full.
Bake for 18 to 20 minutes (for regular doughnuts) or 8 to 10 minutes (for mini doughnuts), or until a light touch causes the doughnuts to bounce back.
Once cooled, dip each doughnut into the sugar glaze, letting any extra drip off. Place them on a wire rack so the glaze can soak in and form a slightly crisp coating.

Basic Sugar Glaze Preparation:

Whisk together powdered sugar, milk, salt, and vanilla in a large bowl. Adjust the glaze consistency by adding more milk to thin or more powdered sugar to thicken as desired.