Sweet blueberries and tart kiwi make these unique cake donuts taste like summer. Topped with a lemony glaze, you can taste sunshine in each delectable bite.
The arrival of summer means an abundance of fruits and berries. And with so many options, there might be some overlooked fruit on the counter that gets overripe. Since I had a few soft kiwis that I knew were better for baking than for eating fresh, I looked up my Strawberry Kiwi Donut recipe and got to work.
Blueberries replaced the strawberries in the batter, lending a sweeter taste to this donut variation. I also turbocharged the frosting by adding some ground goji berries, which are packed with antioxidants. Thus there are several superfruits tucked into these donuts, though the goji berries are optional. You could also swap the goji berries out for ground freeze-dried strawberries, or sprinkle your frosting with dried cranberry bits. The red color is what makes these donuts bold and festive! Try to include something red, even if you cannot get natural vegetable-based food coloring.
Besides buying lots of fruit for my family to enjoy, I’ve also been exploring the local donut shops of the Chicagoland area in recent months. You can follow along on my donut tour via Instagram if you are keen to see what we’ve found and taste tested. But every time I visit a donut shop I think back to all of my donut recipes here, and I realize that I can and should make donuts at home more often! And you can too, starting with these fruit fortified blueberry kiwi donuts.
Blueberry Kiwi Baked Donuts
- 2 cups all-purpose unbleached flour (or sub gluten-free blendr)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup butter, coconut oil or shortening
- 2/3 cup sugar or equivalent sweetener
- 2 large eggs
- 1 teaspoon (or less) almond extract
- 1 ripe kiwi
- 1 cup fresh or frozen blueberries
For the glaze:
- 6 teaspoons fresh lemon juice
- 3 teaspoons milk or water
- 1 teaspoon butter or coconut oil, melted
- 1 + 1/2 cups (or more) icing sugar/ powdered sugar (superfine)
- vegetable-based red food coloring, optional
- dried goji berries or freeze-dried strawberries, ground, optional
- dried cranberries for topping, optional
- Chop the kiwi and blueberries in a blender or food processor. Stir in 1 teaspoon almond extract.
- In a separate bowl, cream together butter and sugar. Blend in eggs. Add fruit mixture and stir well.
- Blend flour, baking powder, baking soda, and salt together with a fork. Combine wet and dry ingredients to form a thick batter.
- Preheat oven to 350 degrees F (180 C). Use a teaspoon or fill a plastic bag with the corner snipped off to transfer the batter to a greased donut pan donuts and/or mini-muffin pan (for faux donut holes).
- Bake for 12 to 14 minutes or until baked through and edges are golden.
- Allow donuts and/or donut holes to cool. Whisk together lemon juice, butter, and icing sugar to make a frosting. Then add water or milk and stir until smooth, adding more icing sugar if needed. Divide frosting into two equal parts. Tint one part with red vegetable food coloring. Add ground goji berries or ground dried strawberries if desired. Spread or drizzle frostings over donuts or muffins. Optional: Top with chopped dried cranberries. Serve after frosting has dried.