Description
These blueberry cake donut holes are filled with tangy lemon curd and topped with a bright citrus glaze. They’re perfect for brunch or a sweet treat.
Ingredients
Scale
- For the Donut Holes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- For the Lemon Curd Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- For the Citrus Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a mini donut hole pan or line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla.
- 4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries gently.
- 5. Spoon batter into prepared pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until golden and a toothpick inserted comes out clean. Let cool completely.
- 6. Once cooled, use a small piping tip to inject lemon curd into the center of each donut hole.
- 7. For the glaze: Whisk together powdered sugar, orange juice, lemon juice, orange zest, and lemon zest until smooth.
- 8. Dip the top of each donut hole into the glaze, letting excess drip off. Place on a wire rack to set.
Notes
If you don’t have a donut hole pan, you can pipe the batter onto a parchment-lined baking sheet in small rounds. Adjust baking time accordingly.
Nutrition
- Calories: 120
- Sugar: 14g
- Fat: 3g
- Carbohydrates: 22g
- Protein: 2g