Blueberry Cake Doughnut

Preheat the oven to 350⁰ F or 175⁰ C and spray the doughnut pans with cooking spray.

Now in a bowl cream the butter, sugar, salt and vanilla until light and fluffy.

In a separate bowl, whisk together flour, baking soda, and baking powder.

Then add the eggs and yolk to the mixture and cream until blended.

In 4 to 6 stages, alternately add the flour mixture and the buttermilk; mixing on medium-low the whole time and constantly scraping down the sides.

Once it’s done, turn the mixture to its lowest setting and gently add the blueberries mixing just evenly incorporated and the batter gets the nice color of blue.

Now fill a piping bag with the batter and fill each well in the pans, about 2⁄3 full.

Now bake for 18 to 20 minutes or until the dough springs back.

In a big bowl, combine all the sugar glaze ingredients and whisk together.

Adjust the consistency by adding either milk to make it dilute or powdered sugar to make it thickened.

When cool, dip the doughnuts into the glaze and shake off the excess.

The blueberry cake doughnuts are absolutely ready for all.

Am so excited by sharing this doughnut recipe with you all. I hope I will please everyone with this delicate, slightly crispy surface and the wonderful flavor of the doughnut. Don’t forget to share your experience.