These are my favorite gluten-free donuts and they have a very special place in my heart. When I was little, my grandfather would bring me and my cousins donuts every Saturday morning. He always brought me a blueberry cake donut. He passed away in 2014, and I had not had a blueberry cake donut since then until I figured out this recipe. Now whenever I eat these donuts, I get to remember him. These donuts are delicious and easy to make. I hope you enjoy these donuts as much as I do!
- Nonstick cooking spray
- 1/3 stick of butter, softened*
- 1 cup brown sugar, softened (I recommend microwaving one chunk at a time for 20 seconds and repeating until you have a full cup)
- Pinch of kosher salt
- 1 teaspoon of vanilla extract
- 3 cups gluten-free all-purpose flour
- 2 tablespoons arrowroot powder OR 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 eggs, plus one egg yolk**
- 2 cups fresh blueberries
- 1 cup buttermilk***
- Doughnut pan (mini or regular)
- Piping bag
Ingredients for Icing
- 3 cups powdered sugar
- 3/4 cup milk*
- Pinch of salt
- 1 tablespoon of vanilla extract
- Preheat oven to 350° F
- In the bowl of a stand mixer, with the paddle attachment, cream butter, sugar, vanilla, and salt together. The mixture should be light brown, light, and fluffy.
- In a separate bowl, make gluten-free cake flour by placing 1 cup of gluten-free flour, and then removing two tablespoons of flour. Add in the two tablespoons of arrowroot OR cornstarch and mix to form cake flour.
- Add in the rest of the gluten-free all-purpose flour, baking soda, and baking powder to the cake flour and whisk.
- Add the eggs, and the yolk to the mixer and cream until blended.
- In 4 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time. Scrap the sides before each addition, so the mixture is fully blended.
- Once the additions are done, turn the mixer to its lowest setting and add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and place on a wire rack or plate to dry. After drip, dip the doughnuts into glaze again to get a double glaze which adds sweetness.
For the Icing:
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
*To make dairy-free, substitute dairy-free milk, and dairy-free butter.
**To make egg-free, replace eggs with your favorite egg replacer, following the product’s directions.
***To make buttermilk, take a 1 cup measuring cup. Add 1 tablespoon to the cup, and then fill up the rest with milk (dairy-free or regular). Stir, then let the mixture sit for 5 minutes, then add.
Enjoy and tag us @flourlessfiesta on instagram if you make this!
One thought on “Gluten-free Blueberry Cake Donuts”
Hadley, This made me so happy to hear and see the remembrance you had for this special time between you and Daddy Nick. Im glad you treasure it and that you found a way to enjoyed your donut time again! I would love to taste your next batch! I love you❤️ Mimi