Glazed Blackberry Donuts
Glazed Blackberry Donuts are delightful! There’s just something about homemade donuts. Not only are they fun to make, they are so tempting to the taste buds. These Blackberry Donuts are very simply done with nothing exotic. However, they are sure huge on taste. Most of the time, our guests have not been able to limit themselves to just one of these luscious donuts.
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I’ve made this recipe several times since January. Every time I serve these donuts they are a hit! The first time I made them for John’s office. I sent out a couple of batches of these donuts along with Glazed Buttermilk and Glazed Chocolate Donuts. We heard from a lot of people saying how much they enjoyed the donuts. I made them again for our Friday night care group. (We had breakfast for dinner). Everyone exclaimed over them. Our college group also got to sample these delicious goodies and they raved over them as well. One of the college girls actually helped me make them. She wanted to learn how to make donuts. ….I love teaching people how to cook.
I’ve made these using whole blackberries as well as cutting the blackberries in half or thirds. My only recommendation is that you pat them really, really dry before stirring the blackberries into the donut dough. Also, I found it better to mix the wet ingredients with the dry ingredients about half way before actually adding the blackberries. That way, the dough didn’t get discolored from the blackberries.
If you want a delicious breakfast treat, Glazed Blackberry Donuts should be on the menu. These donuts rock! Every bite is heavenly. In under an hour you can have (and enjoy) the best breakfast ever. 🙂
Glazed Blackberry Donuts are such a wonderful treat!
Blackberries are perfect in donuts!
Glazed Blackberry Donuts are terrific or a holiday, company or weekend breakfast.
Here’s what I did.
I used these ingredients.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, salt, baking powder and baking soda.
Stir ingredients well to combine. Set aside.
In a separate mixing bowl, add eggs, sour cream and milk.
Whisk ingredients to combine.
Add melted butter and canola oil.
Add vanilla extract.
Whisk again to combine.
Pour liquid mixture into dry mixture.
Add blackberries. Make sure they are patted really dry. If you cut the blackberries, add them in after you’ve mixed the ingredients about half way done.
Stir only until combined. Do not overmix the batter or the donuts will be tough. Spoon mixture into a zip lock bag. Cut off one corner.
Spray donut cavities with cooking spray. Pipe dough into donut cavities.
Bake at 425 for about 10 minutes or until a toothpick inserted in center comes out clean.
After two to three minutes, remove donuts to a cooling rack.
I used these ingredients to make the icing.
Whisk ingredients to combine. Use only as much milk as necessary. If the icing is too thin the glaze will evaporate into the donuts. If the icing is too thick the donuts will crumble apart when you try to dip and swirl them.
Invert donut into icing. Swirl donut in icing until all of the top is covered. Allow the excess icing to drip back into the bowl.
Place donuts on a cooling rack until the icing dries. This will take about 10 minutes. Some of the glaze will drip off onto the surface area.
Glazed Blackberry Donuts will have you salivating after the first bite. 🙂
If you enjoy donuts for breakfast, you’ll love these.
We served these for “Breakfast for Dinner.” They were a huge hit with everyone.
I loved the way these donuts turned out.
Here’s the recipe.
GLAZED BLACKBERRY DONUTS
(My own concoction)
Glazed Blackberry Donuts
Equipment
- 1 20-tin donut pan or a 12-tin donut pan if you can find one
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 cup fresh blackberries halved or quartered (6 oz.)
VANILLA GLAZE:
- 1/4 cup 2% milk
- 4 cups powdered sugar
- 2 tsp. vanilla extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-cavity or a 12-cavity donut pan with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil and vanilla.
- Pour the butter mixture into the flour mixture, adding the blackberries, and stirring very gently, just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in vanilla glaze.
- Invert and place donuts on cooling rack.
- Set out on wire racks until icing sets, approximately 10 minutes.
- Serve.
VANILLA GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar and extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cooling rack.
- Let glaze set for 5-10 minutes before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Surprise your family with these luscious donuts on your next weekend breakfast menu.
Blackberries never tasted so great.
It’s time to eat.
You may also enjoy these delicious recipes!
Glazed Blackberry Donuts
Equipment
- 1 20-tin donut pan or a 12-tin donut pan if you can find one
- 1 large mixing bowl
- 2 medium mixing bowls
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- measuring cups
- measuring spoons
Ingredients
DONUTS:
- 2 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil or use coconut oil or avocado oil
- 2 tsp. vanilla extract
- 1 cup fresh blackberries halved or quartered (6 oz.)
VANILLA GLAZE:
- 1/4 cup 2% milk
- 4 cups powdered sugar
- 2 tsp. vanilla extract
Instructions
DONUTS:
- Preheat oven to 425 degrees.
- Spray a 20-cavity or a 12-cavity donut pan with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
- Whisk in melted butter, canola oil and vanilla.
- Pour the butter mixture into the flour mixture, adding the blackberries, and stirring very gently, just until combined.
- Do not overmix.
- Batter will be very thick.
- Spoon batter into a large zip-lock bag.
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425 degrees or until the edges are lightly browned and a toothpick inserted in center comes out clean.
- Remove from oven and cool approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in vanilla glaze.
- Invert and place donuts on cooling rack.
- Set out on wire racks until icing sets, approximately 10 minutes.
- Serve.
VANILLA GLAZE:
- In a medium sized mixing bowl, whisk milk, powdered sugar and extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Set on cooling rack.
- Let glaze set for 5-10 minutes before serving.