Blueberry Buttermilk Doughnuts


From So Sweet! Cookies, Cupcakes, Whoopie Pies, and More, Sur La Table

Blueberries may seem unusual in a doughnut, but paired with this refreshing orange glaze you will find it’s the perfect combination of tart and sweet! These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.


3 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange zest
1/2 cup (1 stick) salted butter
1 cup buttermilk
3 large eggs, beaten
2 teaspoons pure vanilla extract
1 cup fresh or frozen blueberries

1 1/2 cups powdered sugar, sifted
3 tablespoons fresh orange juice
2 teaspoons grated orange zest


Preheat the oven to 375℉ and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.

Make the doughnuts. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and orange zest with a whisk. Melt the butter in a small pot over low heat and set aside. In a medium bowl, combine the melted butter, buttermilk, eggs, and vanilla with a whisk until foamy, 1 to 2 minutes. Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries until just combined. Do not overmix. Using a pastry bag fitted with a 1-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1 inch from one of the bottom corners and proceed with filling the pans as described above.

Bake for 8 to 10 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.

Make the glaze. In a medium bowl, combine the powdered sugar, orange juice, and orange zest with a whisk, mixing until smooth.

Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.


Yield: Makes 16 large or 64 mini doughnuts

Recipes: Desserts, Doughnuts, Blueberry, Dairy, Kosher

Print   Email