This post is brought to you by the Wild Blueberry Association of North America, promoting Nature’s antioxidant superfruit.
A few years ago, Jennifer and I made some real-deal fried doughnuts. Then she went and had another baby, one who spins through the kitchen shouting, “I’M A DREIDEL!” So we don’t get together and do large pots of bubbling oil anymore. I assumed our doughnut-making days were on hold until Prom Night 2029.
But then I saw some doughnut baking pans at Bed Bath and Beyond and figured they were worth a try.
Since the baby is wild about blueberries, I decided to make some Wild Blueberry Baked Doughnuts especially for her. C’mon, a superfood that’s super-cute? You just can’t say that about salmon.
The only funky thing about baking with frozen blueberries is that sometimes they can turn things greenish-blue inside, so here’s a really simple fix: rinse the berries in cold water until the excess juice runs off and the water goes almost clear. Then drain them between layers of paper towels. No more blueberry run-off!
While the blueberries are draining, you can make the batter, either with an electric mixer or a whisk. The less you mix it, the lighter and softer your doughnuts will be.
Then you gently fold in those Wild Blueberries, spoon the batter into your doughnuts pans, and smooth the tops with the back of a spoon before you pop them in the oven.
Ten minutes later, you’ve got a pile of sweet, cakey, Wild Blueberry doughnuts.
Sweet, cakey, NAKED Wild Blueberry doughnuts.
They need a little something-something.
You could glaze them or hit them with powdered sugar, but I remembered those doughnut muffins everyone was making a few years ago, and that’s how I decided to roll. As soon as the doughnuts were cool enough to pop out of the pan, I brushed them with warm butter and dipped them in cinnamon-sugar.
And someday, I might even share them with the baby.
Wild Blueberry Baked Doughnuts
Adapted from King Arthur Flour
Makes 12 doughnuts
- 3/4 cup Wild Blueberries (fresh or frozen)
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup (4 tablespoons) butter, at room temperature
- 1/4 cup canola oil
- 3/4 cup sugar
- 2 eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3/4 cup granulated sugar
- 3 teaspoons ground cinnamon
- Preheat the oven to 425 degrees F. Butter two 6-cavity donut pans, or lightly grease them with nonstick spray.
- Rinse your Wild Blueberries in cold water until the water lightens from dark purple to very light. Place berries between layers of paper towels to drain while you work.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a small bowl, whisk together the milk and vanilla. Set aside.
- In a large mixing bowl, beat the butter, oil, and sugar until light and fluffy. (You can use an electric mixer, or mix by hand.)
- Beat in the eggs, one at a time.
- Stir in the flour mixture in three additions, mixing alternately with the buttermilk. (Be careful not to overmix.) Gently stir in the Wild Blueberries.
- Spoon the batter into your prepared doughnut pans, filling them to the rim. Use the back of a spoon to smooth the tops. Bake for 10 minutes. Remove from the oven, and let them cool in pans on a wire rack for 5 minutes.
- In the meantime, melt the 1/4 cup butter for your coating, and set aside. Combine the sugar and cinnamon in a bowl or pie plate, and place near the butter.
- One at a time, remove each doughnut from the pan, brush it with butter, then toss it in the cinnamon-sugar mixture. Cool on a wire rack, or eat warm.