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!