Blackberry Vanilla Bean Doughnuts

Blackberry Vanilla Bean Doughnuts

Blackberry Vanilla Bean Doughnuts
  • Prep Time

    10 minutes
  • Serving Size

    12 doughnuts


  • For the Doughnuts:
  • All-purpose flour2 1/2 cups
  • Baking powder1 teaspoon
  • Fine sea salt1/2 teaspoon
  • Baking soda1/4 teaspoon
  • Milk1 cup
  • Sugar3/4 cup
  • Eggs2
  • Sour cream1/3 cup
  • Unsalted butter4 tablespoons
  • Vanilla2 teaspoons
  • Seeds scraped from 1 vanilla bean
  • Fresh blackberries1 cup
  • For the Glaze:
  • Fresh Cranberries1 cup
  • Powdered sugar1 cup
  • Featured Product

    Fresh Cranberries


Preheat oven to 350ºF. Spray two 6-count doughnut pans with cooking spray. In a medium bowl, whisk together flour, baking powder, salt, and baking soda to combine. In a large bowl, whisk together milk, sugar, eggs, sour cream, butter, vanilla, and vanilla bean seeds. Fold dry ingredients into wet ingredients until just combined. Fold in blackberries. Divide batter between doughnut pans and bake until golden brown, 15-20 minutes. Let cool 5 minutes in pans, then transfer to a rack to cool completely. In a medium saucepan bring juice to a rolling boil over high heat. Boil until juice is reduced to about ¼ cup, about 12 minutes. In a small bowl, whisk together powdered sugar and 2 tablespoons reduced juice until smooth. Dip tops of doughnuts in glaze, allowing excess to drip off. Makes 12 doughnuts.