Kue Donat Blueberry Panggang

 

Ingredients:

For the baked donuts:

- 1 cup all-purpose flour

- 1/3 cup granulated sugar

- 1 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup plain yogurt or sour cream

- 1 large egg

- 2 tablespoons melted butter

- 1 teaspoon vanilla extract

- 1/2 cup fresh or frozen blueberries (lightly dusted with

flour)

For the blueberry glaze:

- 1/2 cup powdered sugar

- 2 tablespoons blueberry purée (blend fresh/frozen

blueberries)

- 1/2 teaspoon lemon juice

- Optional: a few drops of purple food coloring for a

vibrant glaze

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a donut

pan.

2. In a medium bowl, whisk together flour, sugar, baking

powder, baking soda, and salt.

3. In another bowl, mix yogurt, egg, melted butter, and

vanilla until smooth.

4. Combine wet and dry ingredients, mixing until just

combined. Gently fold in the blueberries.

5. Spoon the batter into the donut pan, filling each cavity

about 3/4 full.

6. Bake for 12–15 minutes, or until a toothpick inserted

comes out clean. Let cool in the pan for 5 minutes, then

transfer to a wire rack.

7. For the glaze, whisk powdered sugar with blueberry

purée and lemon juice until smooth and pourable.

8. Dip each cooled donut into the glaze and place back

on the rack to set.

Prep Time: 15 minutes | Baking Time: 15 minutes | Total

Time: 30 minutes

Kcal: 210 kcal | Servings: 6 donuts