Blueberry Cake Doughnuts from Duff Bakes
Gourmet doughnuts in amazing flavors are popping up everywhere lately, so we say it’s time to hop on the wagon and try making them at home. We can’t get enough of the Blueberry Cake Doughnuts from Duff Bakes, Duff Goldman’s forthcoming cookbook. These doughnuts are super thick and delicious, made with tangy buttermilk and sweet blueberries. And they look pretty, too!
Duff Goldman is the New York Times bestselling star of Food Network’s hit series Ace of Cakes and owner of Charm City Cakes and Duff’s Cake Mix. Duff Bakes, on sale November 3, is full of mouthwatering dessert recipes all using fundamental baking skills. In this cookbook, written with Sara Gonzalez, Duff gives home bakers the down-to-earth essentials they need for baking at home. Pre-order a copy today from your favorite retailer.
Blueberry Cake Doughnuts
These are my favorite doughnuts ever. I’ve had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I’d eat them while riding my bike to work. Oh, the salad days. I’ll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I’ve tried to sneak this doughnut onto the menu of every restaurant I’ve ever worked at. —Duff
Makes about 2 dozen regular doughnuts or 48 dozen mini doughnuts
- Cooking spray
- ¹⁄³ stick butter, softened
- 1 cup sugar
- Pinch of kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup cake flour
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 extra-large eggs plus
- 1 egg yolk
- 1 pint (2 cups) frozen blueberries, thawed
- 1 cup buttermilk
Basic Sugar Glaze
Makes about 2 cups
- 3 cups powdered sugar
- ½ cup milk
- Pinch of kosher salt
- 1 tablespoon pure vanilla
In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
Doughnut pans (regular or mini)
- Preheat the oven to 350°F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer 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 the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.