Raspberry & Blackberry Baked Donuts with Glaze Driscoll's

Raspberry & Blackberry Baked Donuts

  • Donuts:
  • 170 grams of Driscoll’s Blackberries, divided
  • 170 grams of Driscoll’s Raspberries, divided
  • 60 grams of sour cream
  • 1 Tsp. vanilla extract
  • 120 grams of all-purpose flour
  • 120 grams cake flour
  • 1 Tsp. baking powder
  • 1/2 Tsp. salt
  • 115 grams of unsalted butter, softened
  • 200 grams of sugar
  • 2 large eggs
  • Glaze
  • 220 grams of confectioners’ sugar
  • 85 grams of Driscoll’s Blackberries
  • 85 grams of Driscoll’s Raspberries

40 min | 24 donuts | dessert | community | holiday and events

Raspberry & Blackberry Baked Donuts Driscolls with Glaze

Baked (not fried!) donuts that are full of fresh blackberries and raspberries. They’re fluffy and tender and glazed with bright pink icing made with the natural colors of berries. You’ll feel good eating them and sharing them with the ones you love!




PREHEAT oven to 175˚ C.
BUTTER and SPRINKLE with flour 2 (12 cavity) donut pans (not mini).
CHOP 85 grams of blackberries and CHOP 85 grams of raspberries into 6-7 mm pieces and PLACE into a small bowl.
ADD 60 grams of sour cream and 1 teaspoon vanilla extract.
STIR to combine and SET ASIDE berry mixture.
PLACE 120 grams of all-purpose flour into a medium bowl.
ADD 120 grams of cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
SIFT to combine.
SET ASIDE flour mixture.
PLACE 115 grams of unsalted butter into a medium mixing bowl or the bowl of a stand mixer.
ADD 200 grams of sugar.
BEAT on high speed until light and fluffy.
ADD 2 large eggs, one at a time, and BEAT until fully incorporated.
SCRAPE DOWN sides and bottom of bowl.
ADD half of the flour mixture and BEAT just until combined. Do not over mix.
ADD berry mixture and BEAT just until combined. Do not over mix.
ADD remaining flour mixture, BEAT briefly, and STOP mixer.
ADD remaining 85 grams of blackberries and ADD remaining 85 grams of raspberries (CHOP any very large berries into smaller pieces).
BEAT just until combined. Do not over mix.
STIR using a rubber spatula if needed to incorporate ingredients.
FIT a large piping bag with a wide piping tip (or USE a large sandwich baggie and snip one corner for piping).
TRANSFER batter to piping bag.
PIPE batter around donut cavities and FILL to about 3/4 full.
BAKE 14 minutes or until a toothpick comes out clean from center donut.
ALLOW donuts to cool completely before removing from pans.
PLACE a cooling rack over a baking sheet and TRANSFER donuts to cooling rack.


PLACE 220 grams of confectioners’ sugar into a medium, shallow bowl and SET ASIDE.
PLACE 85 grams of blackberries into the bowl of a food processor.
ADD 85 grams of package raspberries.
PROCESS until berries are pureed.
PRESS puree through a fine-mesh sieve into a bowl and DISCARD seeds.
MEASURE OUT 3 tablespoons berry juice and ADD it to confectioners’ sugar.
STIR until completely incorporated.
ADD more berry juice as needed and STIR until donut glaze is smooth and pourable.
DIP donuts halfway into glaze (or pour glaze over donuts) and TRANSFER donuts to cooling rack until glaze is set.
SERVE immediately.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.