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.
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.
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