It’s the ultimate Pi Day! As you may or may not know March 14th (3.14) is Pi Day, but this year is extra special because it is 2015 which makes it 3.14.15 = 3.1415. Last year I made some pie pops which were tasty and cute but this year I fused two of my favorite things… pies and doughnuts.
This blueberry pie doughnut is a light yeasted doughnut filled with blueberry filling and topped with a vanilla and blueberry glaze. I won’t lie, the recipe takes time and it’s a messy process, but definitely worth it. A word of warning, putting the blueberry glaze is the messiest part. The glaze sets quickly so it is similar to working with hot candle wax. Just go Jackson Pollock on it and have fun. As for the mess you make, some things are just worth the extra effort.
Blueberry Pie Doughnuts
1 ½ c. milk
⅓ c. vegetable shortening
2 tbsp. active dry yeast
⅓ c. water (95 to 105˚F)
¼ c. sugar (divided)
1 ½ tsp. salt
1 tsp. freshly ground nutmeg
5 1/4 c. all purpose flour
Oil, for frying
Blueberry filling (recipe below)
Vanilla glaze (recipe below)
Blueberry glaze (recipe below)
- In a small bowl, combine milk and shortening and heat until shortening melts.
- In a separate bowl, stir water, 1 tbsp sugar and yeast together until yeast is incorporated.
- In the bowl of a standing mixer, mix eggs, 3 tbsp. sugar, salt, nutmeg and flour until combined.
- Once yeast is proofed, add the milk and yeast mixture to the flour mixture and mix in the standing mixer with the dough hook attachment until combined.
- Let the dough rest for 8 minutes.
- With the mixer on medium-low speed, knead dough until dough is smooth and pulls away from the bowl, about 6-8 minutes.
- Transfer dough to an oiled bowl, cover and let rise for 1 hour or doubled in size.
- On a floured surface, roll out dough to ¼ in. thick and cut dough using a 2 ¾ inch round pastry ring and 1 inch round pastry ring for the center of the doughnut.
- Set punched out dough onto a baking sheet and cover and let rise for 30 minutes.
- Preheat oil in a pot to 365˚F and cook for 1 minute per side.
- Transfer to a cooling rack and let cool before glazing.
- Cut cooled doughnuts in half using a bread knife.
- Dip top half of the doughnut in the vanilla glaze, and generously cover the bottom half of the doughnut with blueberry filling.
- Assemble the doughnut and splatter blueberry glaze over the top.
3 c. of blueberries*, divided
⅓ c. sugar
2 tbsp. cornstarch
2 tbsp. water
1 tbsp. lemon juice
- In a small pot, combine 2 cups of blueberries with ⅓ cup of sugar.
- Bring to a boil and reduce to a simmer until all the berries burst and sugar is completely melted; about 5 minutes. The mixture should look very liquid.
- In a small bowl, mix cornstarch and water until it becomes a slurry.
- Add to the blueberry mixture and cook until it becomes thick. It will become almost paste-like.
- Transfer blueberry mix to a bowl and rest of the blueberries and lemon juice.
- Add more lemon juice if needed.
¼ c. milk
1 tsp. vanilla extract
3 c. powdered sugar
- In a saucier, heat milk until it simmers.
- Slowly add sugar, whisking in one cup at a time.
- Add vanilla extract.
1 ½ tbsp. milk
1 c. powdered sugar
1 tbsp. blueberry filling (more or less depending on how deep of a purple you want)
- In a saucier, heat milk until it simmers.
- Slowly whisk in powdered sugar.
- Mix in blueberry filling.
So, I made blueberry cake balls that look like blueberries. Where in the world did I get such an idea? It all started with a text from my sister, who sent me a photo of a strawberry layer cake that looked like a strawberry. I wasn’t surprised that it originated from my favorite macaron café of all time, Laudrée. This image fueled my creative fire and with the help of a good friend, we came up with an idea for this cake ball.
Blueberries are in season right now, and here in Jersey we grow some very tasty ones. They’re really fat and juicy, but I feel that the most “blueberry flavored” blueberries are wild blueberries. They are very small, but they pack a huge wallop of blueberry flavor. This cake ball uses both kinds of blueberries for the biggest berry impact.
The cake ball consists of blueberry vanilla cake mixed with blueberry frosting then dipped in a thin coat of chocolate (your preference dark, milk, or white) and then finished off with a thin layer of fondant. When I tried this recipe out, I dipped a handful of the cake balls in chocolate and left the others plain. When I proceeded to wrap both kinds in fondant, I was surprised that they both held up well. Unfortunately, I celebrated too early because the moisture from the blueberries in the cake and frosting started melting the fondant on the non-chocolate coated ones. Lesson learned: you must cover this with chocolate before proceeding to the fondant portion
Please tell me I’m not the only person who thought of Violet Beauregarde from Charlie and the Chocolate Factory when I saw these. If you don’t know, Violet is the girl who turns rotund and blue like a blueberry in the book and movie. To get this shade of blueberry, I mixed three kinds of gel food coloring: Wilton’s violet, Spectrum’s royal blue and Americolor’s super black. As for the fondant, I tried to mimic the flared crown by doing a double layer of fondant but it wouldn’t stay. So I settled on drawing it in with black food coloring and a small paint brush (which I reserve for food use only).
I know there may be a few of you who are looking at this post (or maybe many of my other posts) thinking, “Yeah, I can never do that”. Whenever I try a novel concept, I always have my doubts whether it will work or not. Am I wasting precious time, ingredients and money? Is it worth the pile of dishes? But in the end, I always feel like the risk of taking the dive outweighs watching from the sidelines. If I fail, I fail but not without learning something. So, why don’t we just dive together? 🙂
Blueberry Cake Balls
You will need:
1 batch of blueberry cake
1 batch of blueberry frosting
chocolate or candy melts
blue tinted fondant
black gel food color
- Mix blueberry cake with a third of the blueberry frosting until fully incorporated. If the cake does not hold shape, add more frosting and mix until desired consistency is reached.
- Scoop tablespoon sized portion of cake and roll into slightly flattened circles.
- Chill in the freezer while you melt your chocolate.
- Once the chocolate has melted, dip your cake balls into the chocolate using a fork and make sure to tap off the excess.
- Chill the chocolate covered cake balls while you roll out the fondant.
- Roll out the fondant as thin as possible.
- At this point the chocolate should have set, if not then refrigerate until the chocolate has set.
- Cover the cake balls and make sure you smooth it out so that there are no lumps.
- Mix your black gel food color with a little bit of water to loosen up the pigment.
- Draw a five pointed crown on the top of your blueberry and a dot in the center.
1 ½ c. cake flour
1 c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolks
1 tsp. vanilla extract
1 pint fresh blueberries, washed and drained
- Preheat the oven to 350˚F and line a 9×9 in cake pan with parchment paper.
- In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
- On low speed, add ½ c. buttermilk and butter and mix until combined.
- In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
- On low speed, slowly add the egg mixture to the flour mixture.
- Increase speed to medium, and mix until combined.
- Fold in fresh blueberries
- Bake about 25-30 minutes until cake is done or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
2 c. frozen wild blueberries
¼ c. sugar
2 tsp. lemon juice
4 tbsp. butter, room temperature
½ tsp. vanilla
1 tbsp. heavy cream
⅔ c. powdered sugar
- In a small pot, cook blueberries, sugar and lemon juice until the mixture reduces to about half or until thickened.
- In another bowl, beat butter, cream and vanilla.
- Slowly add powdered sugar ⅓ c. at a time until completely used.
- Once the blueberry mixture has thickened and cooled, add to the sugar mixture until fully incorporated.