Blackberry Buttermilk Donuts
Blackberry Buttermilk Donuts
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Peak summertime in California means it’s berry-picking season! From the farmer’s market to the field, fresh blackberries are absolutely everywhere in the Bay Area right now. We grabbed a bucket and used ‘em to whip up a colorful (totally delicious) all-natural glaze for one of our favorite donut recipes. We can’t decide if the best part is dipping donuts into ruby-red glaze, or sneaking bites of these gorgeous blackberries—but these super-quick treats are SO much fun to make.
Donut ya wanna!?
Ingredients
Donuts
- 3 eggs
- ½ cup buttermilk
- ½ cup butter (melted)
- 1 box Miss Jones Organic Vanilla Cake Mix
- zest and juice of one lemon
Glaze
- 1 tablespoon buttermilk
- 1 cup blackberries (frozen and thawed – don’t use fresh or your glaze will be too thin)
- 4-5 cup powdered sugar
- 2 tablespoon lemon juice
Appliances you will need
- Donut maker (we used Babycakes Cakepop Maker)
- Blender or food processor
Directions
- Combine eggs, buttermilk, melted butter, lemon juice and zest, and cake mix in a large bowl, stirring until smooth.
- Using natural non-stick cooking spray, give donut maker a quick spray, then fill molds to the top donut batter. (this OXO small scoop is perfect)
- Donuts will be finished when lightly golden brown, about 3 1/2 – 4 minutes. Use a small spatula or fork to remove finished donuts from the donut maker, and set on a plate or rack to cool.
- Pulse blackberries in a blender until smooth, then add in buttermilk, lemon juice, and powdered sugar. Pulse until smooth and fully combined.
- Dip cooled donuts into icing, and place on a sheet pan or rack to harden for 60 minutes.
Recipe Note
Pro Tips:
- Vegan bakers can use egg replacement, water and oil; for icing, swap the buttermilk for water or lemon juice to get perfectly vegan-friendly donuts.
- Organic non-stick cooking spray will help donuts come out easily every time… make sure to reapply a fresh coat for each batch.
- One side of each donut will be golden brown, and the other side will be cake- white. We made the golden brown side the “top” side of our muffin, for easier dipping.
Recipe Steps
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