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August 3, 2016

Blackberries and Cream Donuts

Better than the bakery Blackberries and Cream Donuts! So fluffy, fruity, and full of flavor! Perfect for a special breakfast at home!

Better than the bakery Blackberries and Cream Donuts!

Blackberry Donuts

Say hello to the most beautiful donuts I’ve ever baked !

AKA blackberries and cream donuts! On top of being total eye candy these donuts are fun to make, ready in less than an hour, and SUPER delicious. They’re the total package! And you can use fresh or frozen blackberries, meaning you can make these anytime of year!

Better than the bakery Blackberries and Cream Donuts!

Tips and Tricks for Recipe Success:

  • I suggest making the blackberry puree first, so it can cool while you bake the donuts. While the blackberry puree is definitely the most complicated part of this recipe, it’s not hard at all. Just be sure you stir frequently as it reduces. You want the berries to completely cook down into a thick reduction.
  • You’ll need a fine-mesh strainer for this recipe! You’ll place the strainer over a small bowl and push the puree though. You’re only going to use the liquid in the bowl. You should have about 1/4 cup of liquid in your bowl. Discard any seeds/large chunks left in the strainer.
  • A donut pan is required for this recipe. If you don’t own one, you can click here to check out the amazing (and very affordable) one I’ve been using for the past 5 years!
  • Be sure to generously grease your donut pan with butter and flour or non-stick spray. If you’re using spray, I suggest using one that is made specifically for baking, since they typically have flour in them, which helps the donuts come out of the mold effortlessly. Be sure to grease every little nook and cranny.
  • The donut batter is pretty thick, so it can be spooned into the pan, or you can pour it into a ziplock baggie, snip of the end, and pipe it into the molds.
  • Don’t over bake you donuts! Over baked donuts come out of the oven tough and dense… not moist and fluffy as they should be. Set a timer for 10 minutes and keep an eye on them. Once they’ve risen and slightly spring back when touched, they’re done!

Better than the bakery Blackberries and Cream Donuts!

Better than the bakery Blackberries and Cream Donuts!

Better than the bakery Blackberries and Cream Donuts!

And that’s it! Are you ready to get baking?

These donuts are a blackberry lovers dream come true! Bake up a batch today 😉

Better than the bakery Blackberries and Cream Donuts!

More Blackberry Recipes:

  • Blackberry Cheesecake Bars
  • Healthy Blackberry Banana Bread
  • Blackberry Cobbler Smoothie
  • Lemon Cupcakes with Blackberry Buttercream
  • Blackberry Lime Scones

Better than the bakery Blackberries and Cream Donuts!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Better than the bakery Blackberries and Cream Donuts! So fluffy, fruity, and full of flavor! Perfect for a special breakfast at home!

Better than the bakery Blackberries and Cream Donuts!

2 votes

Print

Blackberries and Cream Donuts

Prep 20 mins

Cook 10 mins

Total 30 mins

Author Ashley Manila

Yield 6 baked donuts

Baked, not fried, these beautiful blackberries and cream donuts are a must bake this Summer!

Ingredients

  • For the Blackberry Glaze:
  • 1 and 1/2 cups fresh or frozen blackberries, if using frozen, do not thaw
  • 1 tablespoon fresh lemon juice
  • 3 cups confectioners' sugar
  • 1 tablespoon heavy cream
  • 1/8 teaspoon salt
  • For the Cream Drizzle:
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream, more if needed
  • Decoration:
  • 6 blackberries
  • For the Donuts:
  • 2 and 1/2 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk

Instructions

  1. For the Blackberry Glaze:
  2. In a small saucepan combine blackberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the berries smooth, until thickened into a deep, dark blackberry reduction, about 10 to 12 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any seeds/large chunks behind. Allow mixture to cool at least 10 minutes before using.
  3. Transfer blackberry puree to a large bowl. Add in the confectioners' sugar, heavy cream, and salt and whisk smooth. If the glaze appears too thin, add in a little more confectioners' sugar; if the glaze appears too thick add in a little more cream.
  4. For the Cream Drizzle:
  5. In a small bowl combine the confectioners' sugar and heavy cream, whisk smooth. Add more cream if needed to reach proper consistency. It should hold its shape but be thin enough to drizzle.
  6. For the Donuts:
  7. Preheat oven to 350 degrees (F). Generously grease a 6-mold donut pan and set aside.
  8. In a large bowl combine melted butter and sugar; whisk well to combine. Beat in the egg and set aside. In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture into the wet mixture and stir just until combined. Whisk in the milk until combined. Be sure not to over mix your batter or the donuts will come out dry! Divide the batter evenly among the prepared molds (you may scoop the batter with a spoon or you may pour it into a ziplock bag, snip off one end, and pipe it into the molds). Bake for 10 minutes, or until the donuts have risen and spring back lightly when pressed. Cool donuts in the pan for 10 minutes before transferring to a cooling rack.
  9. Assembly:
  10. Dip each donut in the blackberry glaze; set aside. Pour cream drizzle into a ziplock bag and snip off a very small piece of one corner. Drizzle the cream glaze in a zigzag pattern over the top of each donut. Place a blackberry in the center of each donut and serve!

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 baked donut

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

4K Shares

Filed Under: Donuts, Easter, Spring Recipes

Reader Interactions

Comments

  1. Karly says

    August 11, 2016 at 3:07 pm

    You weren’t kidding. These are seriously THEE most gorgeous donuts I’ve ever seen! And they look so light and fresh, too… so light, I could eat a dozen (or two!). Yum!

    Reply
    • bakerbynature says

      August 12, 2016 at 7:05 pm

      Ah THANK YOU, Karly! And eating a dozen is waaaay too easy 😉

      Reply
  2. Lokness @ The Missing Lokness says

    August 11, 2016 at 8:45 pm

    These donuts are PERFECT! Look at that shiny pinkish purple glaze! I will probably drink most of it before glazing the donuts. 😛 I just got a donut pan! I’m so excited to try this out!

    Reply
    • bakerbynature says

      August 12, 2016 at 7:04 pm

      Congrats on the new donut pan! I can’t wait to hear how these turn out 🙂

      Reply
  3. ColleenB.~Texas says

    August 15, 2016 at 3:22 pm

    They look Delicious.
    I would like to print out the tips and tricks on the donuts but unable to do so. Was wondering if you could email them to me please? Thank you

    Reply
  4. dante says

    August 16, 2016 at 7:23 am

    beautiful donut, great!

    Reply
  5. dania says

    August 16, 2016 at 7:23 am

    nice and beautiful donut!

    Reply
  6. ChristyK says

    August 21, 2016 at 11:06 pm

    My fourth (double) batch of your donuts this weekend! Spectacularly beautiful and seriously delicious! Happily overdosing on donuts!!!!! Everyone is enjoying my new obsession.

    Reply
  7. Jordan says

    August 27, 2016 at 9:42 pm

    Do you think I could do this in a mini-loaf pan? I don’t have a doughnut pan (yet), but this sounds amazing and I’d love to be able to whip some up soon!

    Reply
    • bakerbynature says

      September 1, 2016 at 12:17 pm

      Hi Jordon. I don’t think there would be enough batter to make these in a mini-loaf pan. If you tried, you’d likely only be able to fill 2 loaf pans, and would also need to increase the baking time.

      Reply
  8. Gracie | Craftily Baking says

    September 11, 2016 at 6:33 pm

    WOW! These donuts are beautiful! They are seriously the most yummy looking donuts I have ever seen! Definitely subscribing to your blog!

    Reply
  9. Dorothy says

    October 4, 2016 at 7:34 pm

    I’m seriously going to run away with these donuts, marry them, and have beautiful babies. I only own mini-donut pans (portion control). Would a shorter cooking time be the only change?

    Reply
    • bakerbynature says

      October 5, 2016 at 2:09 pm

      Yes I think you would want to check them around 8 minutes ☺️

      Reply
  10. Anna Wright says

    November 7, 2016 at 12:32 pm

    Colorful! Definitely going to try this! It looks and sounds like a dream.

    Reply
  11. Anna says

    January 9, 2017 at 2:29 am

    So colourful and so delicious! It makes me wanna try it out right after seeing it. I love this and maybe could eat dozens at once!

    Reply
  12. Jae | Dreaming of Leaving says

    February 1, 2017 at 3:47 pm

    I absolutely love this recipe, so much so I included it in my Ultimate Homemade Donut Recipes Roundup! Great post, have a great day xo

    http://dreamingofleaving.com/2017/01/01/the-ultimate-homemade-donut-recipe-roundup/

    Reply
  13. Sarah Wainscott says

    February 23, 2017 at 6:34 pm

    Unless I’ve missed something, I don’t see where you added the other glaze ingredients after the blackberries and lemon juice are cooked down. Right after you strain it maybe ? Will the cream help make the glaze harden enough to dip the entire donut ? I’ve made a close variation of this glaze and it has more of a sticky consistency and the cream
    Drizzle just kinda thinned out and soaked in.
    Thanks for the help in advance !

    Reply
    • Michelle says

      April 1, 2017 at 2:49 pm

      Oh good! I’m glad I’m not the only one wondering this…

      Reply
      • bakerbynature says

        April 4, 2017 at 5:56 pm

        Hi Michelle. What’s your question? I’d love to help!

        Reply
      • Kelly says

        July 1, 2018 at 1:50 am

        Do you think blueberries would work instead of blackberries?? They look beautiful and delicious

        Reply
  14. Brittany says

    January 7, 2018 at 1:47 am

    These were so easy to make and so delicious I will say they are great right away but even better a little later after the frosting is a little harder I loved them!!!!!!!! I wish I could have made them just as nice as benpicture

    Reply
  15. Edgar says

    September 3, 2018 at 1:23 am

    Can You deep fry these donuts?

    Reply
    • bakerbynature says

      September 4, 2018 at 10:51 am

      No.

      Reply
  16. Courtney McAulay says

    September 3, 2018 at 7:01 pm

    Hey Ashley! Thank you so much for sharing this yummy recipe! I have included it in my “Popping Ideas” roundup of 9 Must-Have Donut Recipes at PopItUpGirl.com. I’m a big fan of your site and will be back to see what you “cook” up in the future. 🙂

    https://www.popitupgirl.com/best-donut-recipes-and-free-printable/

    Courtney @ Pop It Up Girl

    Reply
  17. Hannah Lynch says

    August 16, 2020 at 12:21 am

    Hi! Wondering if you can make the icing the night before and use it with donuts the following morning?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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