• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Doughnuts

    Goldfinch Blueberry Doughnuts

    4 April 2021 by Becky at Fikabröd Leave a Comment

    Goldfinch Blueberry Doughnuts
    Yield: 6–10 doughnuts, depending on the size of your pan’s wells

    Ingredients

    • 1 cup (120g) all-purpose flour
    • ⅓ cup (71g) light brown sugar, packed
    • ½ tsp salt
    • 1 tsp baking powder
    • ½ cup (114g) plain whole milk yoghurt
    • 2 Tbsp (28g) unsalted butter, melted & cooled
    • 1 large egg
    • ⅔ cup (113g) blueberries
    • 2–4 Tbsp Meadowland Goldfinch Simple Syrup

    Directions

    1. Heat oven to 350°F. Grease wells of your doughnut pan(s); set aside.
    2. In a large bowl, whisk together flour, brown sugar, salt, and baking powder. Set aside.
    3. In a small bowl, whisk together yogurt, melted butter, and egg.
    4. In the centre of the dry ingredients, make a well, then pour in liquid mixture. Mix just until combined.
    5. Gently fold blueberries into batter.
    6. Pipe or spoon batter into pans, filling cavities roughly ¾ full.
    7. Bake for 15–20 minutes or until edges are barely golden and doughnut springs back when lightly pressed.
    8. Allow doughnuts to cool for 5 minutes, then remove from pans and place on wire rack.
    9. While doughnuts are still hot, brush with Goldfinch Simple Syrup. Allow to cool completely.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Worn Slap Out
    « Namoura (Lebanese Syrup-Soaked Semolina Cake)
    Cream-Filled Knafeh »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved