Blueberry Cream Cheese Doughnuts

June 27, 2016

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Canada Day is coming up this Friday! Who’s started planning? I’m not Canadian, but dating one makes me an honorary Canadian, yes?

I think most of us immediately think of maple syrup when we hear Canada. In an effort to make something non-maple, I googled Canadian foods and ended up finding out that Canada is the second largest producer and exporter of blueberries in the world! Who knew?

These blueberry cream cheese doughnuts are super fluffy with a creamy, tangy blueberry filling with a nod to the maple leaf.

Blueberry Cream Cheese Doughnuts

We start with my recipe for homemade yeasted doughnuts, but I replaced granulated sugar with maple sugar. Place the bread flour, maple sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm), and cut out 3in (8cm) circles.

Blueberry Cream Cheese Doughnuts

Place the doughnuts on pieces of parchment paper, cover them with plastic wrap, set it somewhere warm and let it rise again until it doubles in size. Mine took about 30 minutes.

Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil. If you want to coat your doughnuts with maple or granulated sugar, coat the doughnuts while they’re still warm but cooled enough to where you won’t be burning your fingertips off. I waited too late to dunk my doughnuts into maple sugar so it didn’t really stick on.

Blueberry Cream Cheese

While the doughnuts are cooling, it’s time to make the filling!

In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juice and the mixture becomes soupy, turn the heat down to low and let it simmer for about 8 minutes. Take it off the heat and set aside. If you want the filling to be smooth, use a regular blender or immersion blender to purée the blueberry mixture. While that’s cooling, cream the cream cheese in a bowl. Add the blueberry mixture and stir until combined.

Blueberry Cream Cheese Doughnuts

Put the blueberry cream cheese filling into a piping bag with a piping tip. I used a chopstick to poke a hole into each doughnut so it’s easier to stick my piping tip into the doughnut. Insert the piping tip and fill each doughnut with the blueberry cream cheese goodness.

Blueberry Cream Cheese Doughnuts

These blueberry cream cheese doughnuts are so fluffy and really hit the spot with my doughnut craving! Although I used maple sugar in the dough and coating, as well as maple syrup in the filling, it was surprisingly subtle, if at all noticeable. It’s a lot pricier than granulated sugar, so feel free to skip the maple sugar if you wish.

Any Canadian or non-Canadian you make these doughnuts for will surely love them!

What will you be making for Canada Day this Friday?

Blueberry Cream Cheese Doughnuts

Blueberry Cream Cheese Doughnuts

Blueberry Cream Cheese Doughnuts

Ingredients

    For the doughnuts
  • 2¼ cups (286g) bread flour
  • 2½ tablespoons maple sugar (or granulated sugar)
  • ½ tablespoons salt
  • 1 tablespoon milk powder
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35.44g) unsalted butter
  • 1 egg
  • ½ cup (120ml) water
    For the filling
  • 1 cup (150g) frozen blueberries
  • ¼ to ⅓ cup maple syrup
  • 1 8oz package (227g) cream cheese

Instructions

    For the doughnuts
  1. Place the bread flour, sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting.
  2. Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
  3. Cut out 3in (8cm) circles. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  4. Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.
  5. If coating doughnuts with maple or granulated sugar, coat the doughnuts while they're still warm but cooled enough to touch.
    For the filling
  1. In a small saucepan, heat the blueberries and maple syrup on medium heat. When the blueberries release their juice and the mixture becomes soupy, turn the heat down to low and let it simmer for about 8 minutes. Take it off the heat and set aside.
  2. If you want the filling to be smooth, use a regular blender or emersion blender to purée the blueberry mixture.
  3. In a bowl, cream the cream cheese. Add the blueberry mixture and stir until combined.
    To assemble
  1. Put the blueberry cream cheese filling into a piping bag with a piping tip.
  2. Using a chopstick, poke a hole into each doughnut.
  3. Insert the piping tip and fill each doughnut with the blueberry cream cheese filling.

Notes

These are best eaten the day you make them. Trust me.

http://www.aimadeitforyou.com/blueberry-cream-cheese-doughnuts/

Head on over to Fiesta Friday to see my post and many others!

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28 Comments

  • Reply Sue Oliver July 1, 2016 at 2:13 am

    What do you mean by milk powder?

    • Reply Ai July 1, 2016 at 7:00 pm

      Hi Sue! Milk powder is exactly what it sounds like: powdered milk. I can only find non-fat milk powder like this one in my supermarket but you can also use whole milk powder. You could also leave out milk powder and use milk instead. If so, use ¼ cup + 2 teaspoons (70ml) whole milk and decrease the water to 2 tablespoons + 2 teaspoons (50ml). Hope this helps!

  • Reply Stephanie Elle July 1, 2016 at 2:57 am

    How about instructions for no bread machine?

    • Reply Ai July 2, 2016 at 9:32 am

      Hi Stephanie! Sorry I didn’t put the instructions up for people without a bread machine. The dough setting kneads the dough for 10min, rest for 10min, kneads again for 10min, and lets the dough rise for 30min. I think you could do this by hand or with a stand mixer. Let me know how it turns out!

  • Reply Barbara Cornett July 1, 2016 at 1:44 pm

    These look wonderful! I have home grown blueberries that would be great in this. I don’t have a bread machine though. What all does the dough setting do? I’m assuming it kneads the dough and lets it rise for a certain amount of time. I have a stand mixer for the kneading. How long to rise, until doubled? How long to knead also? Thanks!

    • Reply Ai July 2, 2016 at 9:30 am

      Hi Barbara! Homegrown blueberries sound amazing! The dough setting kneads the dough for 10min, rest for 10min, kneads again for 10min, and lets the dough rise for 30min. Hope that helps!

  • Reply Jasmine July 2, 2016 at 12:27 am

    Holy cow. These look amazing!

    • Reply Ai July 2, 2016 at 9:32 am

      Thank you Jasmine! 😀

  • Reply Ahila July 2, 2016 at 11:32 am

    I am definitely making this the next time I get hold of some blueberries. The filling is so tempting and lovely as are the doughnuts. Thanks for bringing them to the fiesta! 🙂

    • Reply Ai July 2, 2016 at 1:27 pm

      Thank you so much Ahila! Let me know how they turn out when you make them 😉

  • Reply Judi Graber July 2, 2016 at 9:24 pm

    What a great filling for your doughnuts – blueberries, maple syrup and mixed with cream cheese. I’ll take two!

    • Reply Ai July 5, 2016 at 9:00 pm

      Thanks Judi! I had two myself! 😛 Love the combination of blueberries and cream cheese!

  • Reply Sarah July 3, 2016 at 5:45 am

    They look absolutely delicious! Such a creative idea to put blueberry cream cheese inside 🙂

    • Reply Ai July 5, 2016 at 9:00 pm

      Thank you Sarah!!

  • Reply Julie July 4, 2016 at 8:00 am

    Woo hoo you brought doughnuts! I love those darned things and these look bakery perfect. Not only that, they’re blueberry! Love love love!

    • Reply Ai July 5, 2016 at 9:01 pm

      Hi Julie! I LOVE me some doughnuts too! Can’t resist having a second one… or a third 😉

  • Reply Angie | Fiesta Friday July 6, 2016 at 12:35 am

    I’m neither Canadian nor dating one ?? but these doughnuts speak to me, in such a personal way. Maybe I’m Canadian at heart ‘coz I sure love maple syrup and blueberries. And doughnuts! Although maybe these should have been made into beaver tails to make them more Canadian. Just kidding!! They’re PERFECT!!

    • Reply Ai July 6, 2016 at 8:02 am

      Hi Angie! You must be Canadian at heart! I’ve actually never had beaver tails… hopefully, I’ll get to try one when I actually go to Canada this summer! 😀

  • Reply Juilianna July 9, 2016 at 12:43 am

    Hey, Ai, this is a wonderful nod to Canadian cuisine! I am Canadian, and must be so typical! I just froze 20 pounds of blueberries last night! Now, I have to get to work making something with them! Oh, and thanks for the stats, I had no idea that we were the largest producer and exporter of this delicious berry! Happy Fiesta Friday to you! 😀

    • Reply Ai July 9, 2016 at 9:53 am

      Hi Juilianna! 20 pounds of blueberries!? I couldn’t be more jealous haha. Happy Fiesta Friday!! Hope you have a lovely weekend 🙂

  • Reply nadia@maisontravers July 9, 2016 at 1:27 am

    What a beautiful colour!

    • Reply Ai July 9, 2016 at 9:53 am

      Thank you Nadia!

  • Reply walida November 16, 2016 at 11:05 pm

    I did it! Just tried your recipe and they came out perfect! OmG! They even had the golden rings round ’em. I have been looking for that ring forever but it never came, till today, thank you! I made dulce de leche filling instead and they were delicious.?

    • Reply Ai November 18, 2016 at 8:15 am

      Thank you so much for trying them out! And I’m SO happy they turned out well!! Woohoo!?

  • Reply Verena February 4, 2017 at 11:29 pm

    Hi, whats the meaning of
    “These are best eaten the day of. ”
    The same day, OR the net day???
    I can not find it in german dictionary….?

    • Reply Ai February 4, 2017 at 11:35 pm

      Oops, I think that’s my mistake. I meant to write “These are best eaten the day you make them”. I’ll update it. Thank you for letting me know! Hope you make these doughnuts 🙂

  • Reply christina nifong February 10, 2017 at 10:37 pm

    Oh my goodness. These look amazing!!

    • Reply Ai February 11, 2017 at 1:49 am

      Thanks, Christina! They tasted pretty amazing too??

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