Is it a donut or coffeecake? Does it really matter? However you classify them, these blackberry crumble donuts are delicious.
There was a big sale on blackberries at the market, and I couldn't help but pick up a few pints. Spring is definitely in the air -- we're supposed to reach 64 degrees on Saturday. (I might just have to break out my shorts, translucent wintry skin and all!)
So in celebration of warmer days to come, I baked a batch of these berrylicious blackberry crumble donut. They're basically a hybrid of my blueberry donuts and cinnamon swirl coffee cake donuts.
Oh man, these donuts are good. I am a sucker for a baked good stuffed full of fresh berries, and these donuts deliver. And you can't go wrong with a sweet cinnamon crumble on top. Which, truth be told, makes it a little difficult to remove them from the pan, but the extra effort (and patience) is totally worth it.
These donuts are best eaten the day they are baked or within a couple of days of baking. Looking for something sweet to share at your next brunch? This is the perfect recipe to try.
Blackberry Crumble Donuts (printer-friendly version)
makes six donuts
For the crumble:
1/4 cup unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch fresh lemon zest
3 tablespoons cold unsalted butter, cut into small cubes
For the donuts:
1 1/4 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon lemon zest
1 large egg
1/2 cup low-fat organic buttermilk
1/4 cup organic 1% milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons melted coconut oil, slightly cooled
1 cup fresh blackberries, chopped into pea-sized pieces
1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. Make the crumble: In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two forks until crumbles form. Set aside.
3. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
4. In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and lemon juice. Stir in the coconut oil.
5. Add the wet ingredients to the dry ingredients and stir until well-combined.
6. Fold in the blackberries.
7. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 12-14 minutes, or until the donuts spring back when touched.
8. Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove the donuts from the pan–running a knife or offset spatula around the edges of the donut molds should help set them free. Let cool on a wire rack.
9. Donuts can be stored in an airtight container at room temperature. Donuts are best eaten within two days.
makes six donuts
For the crumble:
1/4 cup unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch fresh lemon zest
3 tablespoons cold unsalted butter, cut into small cubes
For the donuts:
1 1/4 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon lemon zest
1 large egg
1/2 cup low-fat organic buttermilk
1/4 cup organic 1% milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons melted coconut oil, slightly cooled
1 cup fresh blackberries, chopped into pea-sized pieces
1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. Make the crumble: In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two forks until crumbles form. Set aside.
3. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
4. In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and lemon juice. Stir in the coconut oil.
5. Add the wet ingredients to the dry ingredients and stir until well-combined.
6. Fold in the blackberries.
7. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 12-14 minutes, or until the donuts spring back when touched.
8. Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove the donuts from the pan–running a knife or offset spatula around the edges of the donut molds should help set them free. Let cool on a wire rack.
9. Donuts can be stored in an airtight container at room temperature. Donuts are best eaten within two days.
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