Baked Blueberry Cake Donuts (Print Version)

# Ingredients:

→ For the Donuts

01 - 2 cups (250 g) all-purpose flour, spooned and leveled
02 - 1 tbsp baking powder
03 - 1/2 tsp salt
04 - 1 tsp ground cardamom (optional)
05 - 1 1/2 cups (255 g) fresh blueberries
06 - 1 tbsp (8 g) all-purpose flour, spooned and leveled (for tossing with blueberries)
07 - 1/2 cup (112 g) unsalted butter, melted
08 - 1 cup (200 g) granulated white sugar
09 - 2 large eggs, at room temperature
10 - 1 tsp vanilla extract
11 - 1/2 cup (122 g) sour cream, at room temperature
12 - 1/2 cup (120 ml) whole milk, at room temperature

→ For the Blueberry Glaze

13 - 2 cups (260 g) powdered sugar
14 - 2 tbsp blueberry jam
15 - 1 tsp vanilla extract
16 - 2-3 tbsp milk

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a donut pan and set it aside.
02 - In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom (if using). Set aside.
03 - Toss the blueberries with 1 tbsp of flour in a small bowl to help prevent them from sinking during baking. Set aside.
04 - In a large bowl, whisk together the melted butter, granulated white sugar, eggs, vanilla, sour cream, and milk until smooth.
05 - Slowly add the dry ingredients to the wet ingredients. Whisk together just until combined.
06 - Gently fold in the prepared blueberries using a rubber spatula.
07 - Transfer the batter to a piping bag and pipe into the greased donut pans, filling each well about three-quarters full.
08 - Bake the donuts for 11-12 minutes until golden brown. Let them cool in the pan for 10 minutes before transferring to a wire rack. Repeat with remaining batter.
09 - Whisk together the powdered sugar, blueberry jam, vanilla, and 2 tbsp of milk in a bowl. Add more milk, if necessary, to achieve the desired consistency.
10 - Dip each cooled donut into the glaze and return to the wire rack. Allow the glaze to set for about 30 minutes before serving.

# Notes:

01 - Ensure all wet ingredients are at room temperature for a fluffy texture.
02 - Weigh your flour for precise measurements (1 cup = 125 grams).

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