Blueberry Acai Orange Baked Doughnuts
Wonderful moist and easy doughnut loaded with flavor and topped with a vanilla drizzle that will have you making doughnuts at home a tradition.
Servings Prep Time
24doughnuts 20minutes
Cook Time
Servings Prep Time
24doughnuts 20minutes
Cook Time
  1. Grease two doughnut pans well with cooking spray. Preheat oven to 350.
  2. Combine the dry ingredients together in a bowl and set aside.
  3. Grab the blueberries and acai from the freezer and let them sit out at room temperature as you prepare the batter.
  4. In a mixer, cream the butter with the sugar till creamy and smooth.
  5. Add the orange extract and zest and mix well.
  6. Add the eggs and yolk and mix till creamy.
  7. Add half of the flour and mix on low till combined, then add the buttermilk. Add the remaining flour and mix till creamy and smooth.
  8. On low speed, add the blueberries and acai and mix till they are combined and start to turn the batter blue.
  9. Place the batter into a piping bag and snip off the end to make placing in the doughnut pans easier.
  10. Pipe the batter into the pans about 3/4 full.
  11. Bake 15-18 minutes till done.
  12. Allow to cool a few minutes then pop them out of the pan and cool on a wire rack.
  1. In a bowl, combine the powdered sugar and milk and mix it fully combined. You don’t want the drizzle too thin so add small amounts of milk to a good consistency. Dip the doughnuts face down into the glaze and place back on the wire rack or parchment paper to dry.
  1. In a piping bag, add the candy melts or chopped almond bark. Place rubber band around the opening of the piping bag or a clip to seal. Do not snip the opening at the tip.
  2. Microwave at 30 second intervals till fully melted. Use your fingers to mash any lumps that might be in the bag and mix till its all melted and creamy. Snip off a small end of the piping bag and drizzle over the doughnuts. Allow the drizzle and icing to dry. You can place the in the refrigerator to speed this up.
Recipe Notes

This recipe was adapted from “Duff Bakes”