CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Blueberry Glazed Donuts

  • Overview
  • Ingredients
    12 items
  • Directions

Indulge in these delicious Blueberry Donuts, bursting with fresh blueberries and topped with a sweet roasted blueberry glaze. Can be made as vegan option too)

(Makes ±18 small donuts)

Donuts

  • 500ml flour
  • 80g castor sugar
  • 10ml baking powder
  • 2ml bicarbonate of soda
  • Pinch of salt
  • Zest of 1 lemon
  • 300ml milk or coconut milk
  • 1 egg OR use 1 mashed banana for vegan option
  • 125ml sunflower oil
  • 120g blueberries

Roasted Blueberry Topping

  • 120g blueberries
  • 15ml castor sugar
  • 200g icing sugar
  • ±45ml milk or coconut milk

  • Preheat the oven to 180°C and grease two donut pans very well.
  • Sieve together the flour, castor sugar, baking powder, bicarbonate of soda and the salt. Mix in the lemon zest.
  • In another bowl combine the milk, egg (if using) or mashed banana, and the oil.
  • Add the liquid ingredients to the dry ingredients and mix gently to make the batter. Fold in the blueberries.
  • Spoon the batter into a piping bag and pipe the batter into the donut pans.
  • Bake for 10-12 minutes, or until a toothpick comes out clean. Cool.
  • To make the topping, place the blueberries in a small oven dish, sprinkle with the castor sugar and bake in the oven for about 10 minutes – or until the berries burst. Cool, then transfer to a blender and blend until smooth.
  • Add 2-3 tablespoons of the blueberry mixture to the icing sugar along with 1-2 tablespoons of the milk.
  • Mix together until smooth. If your mixture is too thick, add a bit more milk or blueberry puree.
  • Once the donuts are cooled, dip them into the glaze and allow the topping to set. Serve with more blueberries.