Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon baking soda (2.5g)
  • 1/4 teaspoon salt (1.5g)
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (approx. 100g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup (120ml) buttermilk
  • 1 cup (150g) fresh or frozen blueberries, gently tossed with 1 tablespoon flour
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons (45-60ml) milk, or water
  • 1/2 teaspoon vanilla extract (2.5ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the donut pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the flour-coated blueberries.
  7. Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. Whisk together powdered sugar, milk (or water), and vanilla extract until smooth. Add more liquid, 1 tablespoon at a time, until desired consistency is reached.
  11. Dip the cooled donuts into the glaze, letting the excess drip off. Place the glazed donuts back on the wire rack to allow the glaze to set.