These blueberry cake donuts are made in one bowl, are light but chewy, and have blueberries bursting in every bite. Inspired by a trip to Maine, they are perfect for a snack or breakfast.
In a large mixing bowl, whisk together 1/4 cup + 1 tbsp of melted butter, 1/2 cup of cane sugar, 2 tbsp of honey, and 2 eggs until smooth. Mix in 2/3 cup of buttermilk (or equivalent amount of milk with 2 tsp of vinegar mixed in to make buttermilk!). Then, pour in 1 cup of all purpose flour, 1 cup of whole wheat flour, 1/2 tsp of sea salt, and 2 tsp of baking powder. Whisk together on top of the wet ingredients. Then, mix in 3/4 cup of frozen wild blueberries into the dry ingredients on top. Mix all together, being careful not to overmix. Transfer to a greased donut pan. I used a piping bag, but you can use a spoon! Bake on 400F for 8 minutes. While they’re baking, whisk together the vanilla glaze—1 & 1/2 cup of powdered sugar, 1/4 cup of milk, and 1 tsp of vanilla extract. Let the donuts cool on a wire rack for about 5 minutes before covering them in the glaze and enjoying!
