I’ve been craving blueberries recently. Maybe it’s my taste buds attempt at preserving summer. Maybe I’m not internally ready for the shift to pumpkin spice and apple crisp. Whatever the reason, I truly believe that nothing shouts Mid-August Sunday quite like Blueberry Buttermilk Donuts.
These are SO easy to make because they’re baked donuts. It’s essentially a quick bread recipe that you spoon into a donut pan, but the donut shape makes them more fun to eat.
If you don’t have buttermilk on-hand, that’s okay! I never buy buttermilk because I end up throwing a lot of it away. All you need to make your own is milk and Apple Cider Vinegar. For this recipe, you need 1/2 C. milk (any kind, including almond!) and 1.5 tsp ACV. Whisk them together and let it sit until the milk thickens….Buttermilk!
1 C. Flour
½ C. Granulated Sugar
2 Tbsp Brown Sugar
2 tsp baking powder
¼ tsp cinnamon
¼ tsp Salt
2 tablespoons butter
1 tsp vanilla
½ c. buttermilk
Blueberries — I used about 1 C.
For the glaze:
Powdered sugar (about 3/4 C.)
Splash of vanilla
Splash of milk
- Preheat oven to 350 and grease a donut pan
- In a large bowl, combine dry ingredients. Whisk together.
- In a separate bowl, combine the wet ingredients. Whisk together.
- Pour the wet ingredients into the dry ingredients, and whisk until combined.
- Fold in blueberries. I used frozen blueberries, but fresh would work even better. Don’t over mix or the blueberries will bleed into the batter.
- Spoon the batter into the prepared donut pan. Fill donut cavities about 3/4 full.
- Place in oven and bake for 15-18 minutes or until an inserted toothpick or knife comes out clean.
- Let the donuts cool in the pan for about 5 minutes. Carefully flip the pan upside down onto a cooling rack — if you spray the pan they’ll come out quite easily. Be careful during this step as the donuts are still fragile!
- Optional: mix together the powdered sugar, milk and vanilla. Dip the tops of the donuts into the mixture to make them glazed. Allow to dry for about 5 minutes.