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Marie over at I dreamt I was a Poet has once again prepared a yummie recepie for us! This time she teaches us to make delicious blueberry cake doughtnuts!

I’ve started experimenting with different desserts—mostly ones I’ve been too afraid to try to make. Turns out, doughnuts are not as difficult as they seem!



Serves 12


Blueberry Doughnut

256 grams cake flour (Or substitute with 224 grams of regular flour + 32 grams of cornstarch)

160 grams white sugar

9 grams baking powder

4.5 grams salt

Zest of 1 lemon

30 grams butter

177 ml milk

2.5 ml vanilla

115 grams blueberries (fresh and cut in half)


Lemon Glaze

200 grams powdered (confectioner’s) sugar

14.75 ml milk

14.75 ml of fresh lemon juice

3.7 ml vanilla



Grease a nonstick 6-count doughnut pan (or 12-count). Preheat oven to 205°C


Whisk together the dry ingredients for the doughnuts, add the fresh lemon zest and mix. Pour in the wet ingredients and gently combine them. Carefully, fold in the halved blueberries. Pour the batter into the greased pan, filling each hole only half way (they will rise while cooking). Bake them in a 205°C oven for  8-9 minutes.


While the doughnuts are baking, prepare the glaze. Mix the powdered sugar, lemon juice, milk, and vanilla in a large bowl. Add more milk or more powdered sugar depending on how thick you ant the glaze to be.


Once the doughnuts are cooked, let them stay in the pan for an additional 4 minutes. After cooling in the pan, dunk the tops of them in the glaze and place them to rest on a wire rack until ready to eat. Enjoy!

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