Ingredients

Scale

For the Blackberry Glaze:

1 ½ cups fresh or frozen blackberries (if using frozen, do not thaw)
1 tablespoon fresh lemon juice
3 cups confectioners’ sugar
1 tablespoon heavy cream
⅛ teaspoon salt

For the Cream Drizzle:

1 cup confectioners’ sugar
3 tablespoons heavy cream (more if needed for desired consistency)

For the Donuts:

2 ½ tablespoons unsalted butter, melted
½ cup granulated sugar
1 large egg, at room temperature
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk

Decoration:

6 whole fresh blackberries (optional but adds a polished finish)

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Instructions

1. Prepare the Blackberry Glaze:

In a small saucepan, combine the blackberries and lemon juice. Simmer over medium heat, stirring frequently and gently pressing the berries to release their juice. Continue until the mixture thickens into a rich, dark berry reduction (about 10–12 minutes).
Remove from heat. Using a fine-mesh strainer over a bowl, strain the puree to remove seeds and pulp. Let the strained mixture cool for at least 10 minutes.
In a mixing bowl, combine the blackberry puree, confectioners’ sugar, heavy cream, and salt. Whisk until smooth. Adjust the texture as needed—more sugar for thickness, more cream for thinning.

2. Make the Cream Drizzle:

In a small bowl, whisk together the confectioners’ sugar and heavy cream. Add cream a little at a time until you reach a consistency that drizzles but holds its shape.

3. Preheat and Prep the Oven:

Preheat your oven to 350°F (175°C).
Generously grease a 6-mold donut pan using butter or nonstick spray.

4. Mix the Donut Batter:

In a large bowl, whisk the melted butter and sugar until combined.
Beat in the egg until the mixture is smooth and slightly pale.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture. Add the milk and stir until just combined. Do not overmix—this ensures a tender donut.

5. Fill the Donut Pan:

Spoon the batter evenly into the prepared molds. You can also transfer the batter to a zip-top bag, snip off one corner, and pipe it into the molds for neater results.

6. Bake the Donuts:

Place the pan in the preheated oven and bake for 10 minutes, or until the donuts have risen and lightly spring back when pressed.
Allow the donuts to cool in the pan for 10 minutes, then carefully transfer them to a wire rack.

7. Assemble the Donuts:

Once cool, dip the tops of the donuts into the blackberry glaze. Let excess drip off before placing them back on the rack.
Fill a small zip-top bag with the cream drizzle, snip a tiny hole in the corner, and zigzag the drizzle over each donut.
Top each donut with a single fresh blackberry, if using.

Notes

1. Avoid Overmixing:
Overmixing the batter can lead to dense or dry donuts. Stir just until no streaks of flour remain.

2. Check for Doneness:
To tell if your donuts are done, press gently on the top—if it springs back, they’re ready. If not, give them another minute or two.

3. Glaze Consistency Matters:
The glaze should be thick enough to coat but thin enough to dip. If it runs off too quickly, add more sugar. If it’s too thick to coat smoothly, add cream a teaspoon at a time.

4. Straining the Blackberry Puree:
This step is important to ensure a smooth glaze. Don’t skip it, or you’ll end up with seeds and pulp that can affect the texture.

5. Use Room-Temperature Ingredients:
Eggs and milk blend more easily and evenly when at room temperature, helping to create a smoother batter.

6. No Donut Pan?
You can use a muffin tin with foil cylinders in the center to shape the batter, or bake as muffins instead—they’ll still taste amazing.

Author: Rosa
Prep Time: 20 minutes
Cook Time: 10 minutes