Baked Blueberry Cake Doughnuts
Baked blueberry cake doughnuts have a soft vanilla batter and whole blueberries in every ring. This version uses a standard six-cavity doughnut pan and provides a weight for the berries, avoiding dependence on a cake-mix package. The recipe makes six doughnuts.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/3 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 2 tablespoons neutral vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries, 3 ounces, rinsed and dried
- Cooking spray
Equipment
- Standard six-cavity metal doughnut pan, cavities about 3 inches wide
- Two mixing bowls, whisk, spatula, piping bag or zip-top bag, and cooling rack
- Instant-read thermometer
Instructions
- Heat the oven to 350°F. Coat all six doughnut cavities with cooking spray.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk the egg and sugar. Add the yogurt, oil, and vanilla and whisk until smooth.
- Fold the dry ingredients into the wet ingredients just until combined. Fold in the dry blueberries gently.
- Transfer the batter to a piping bag with a wide opening. Divide it evenly among the six cavities, filling each about three-quarters full.
- Bake for 12 to 15 minutes, until the tops spring back and a toothpick inserted away from a berry comes out without wet batter.
- Verify a center doughnut reaches at least 160°F because the batter contains egg.
- Cool in the pan for 5 minutes, loosen carefully, and transfer to a rack.
Preparation Notes
Dry blueberries keep extra water out of the batter. A few berries may break during piping, but avoid crushing them deliberately. Cut a wide opening in the bag so whole berries can pass without blocking it.
Do not overmix after adding flour. Overmixing creates a tougher, bread-like texture. Metal and silicone pans heat differently, so this time range applies to the specified metal pan.
Substitutions
Fresh raspberries can replace blueberries by weight, though they break more easily. Full-fat Greek yogurt can replace nonfat. Frozen berries are not specified because surface ice and released juice alter the batter.
Serving and Pan Use
Allow the doughnuts to cool before stacking; warm rings trap steam and become sticky. The six-cavity pan should be filled evenly before any cavity receives extra batter. If batter remains after all cavities are three-quarters full, do not overfill them, because the centers can close and the baking time will change.
For a larger quantity, mix and bake a second batch rather than holding doubled batter while the first pan bakes. Baking powder begins working after it meets liquid, so a long wait can reduce the second batch’s rise.
Storage
Cool completely before covering. Refrigerate at 40°F or below and use within three to four days. Reheat to 165°F if served warm. Freeze cooled doughnuts in a freezer-safe container and thaw in the refrigerator.
Programme Note
No current WW points or nutrition estimate is provided. Calculate exact products and the six-doughnut yield if needed.
