• 1 Package (6 ounces) Driscoll’s Blackberries, divided
  • 1 Package (6 ounces) Driscoll’s Raspberries, divided
  • 1/4 Cup sour cream
  • 1 Tsp. vanilla extract
  • 1 Cup all-purpose flour
  • 1 Cup cake flour
  • 1 Tsp. baking powder
  • 1/2 Tsp. salt
  • 1/2 Cup (1 stick) unsalted butter, softened
  • 1 Cup sugar
  • 2 large eggs
  • 2 Cups confectioners’ sugar
  • 1/2 of a 6-ounce package Driscoll’s Blackberries
  • 1/2 of a 6-ounce package Driscoll’s Raspberries
  1. PREHEAT oven to 350˚ F.
  2. BUTTER and SPRINKLE with flour 2 (12 cavity) donut pans (not mini).
  3. CHOP 3 ounces blackberries and CHOP 3 ounces raspberries into ¼-inch pieces and PLACE into a small bowl.
  4. ADD 1/4 cup sour cream and 1 teaspoon vanilla extract.
  5. STIR to combine and SET ASIDE berry mixture.
  6. PLACE 1 cup all-purpose flour into a medium bowl.
  7. ADD 1 cup cake flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  8. SIFT to combine.
  9. SET ASIDE flour mixture.
  10. PLACE 1/2 cup (1 stick) unsalted butter into a medium mixing bowl or the bowl of a stand mixer.
  11. ADD 1 cup sugar.
  12. BEAT on high speed until light and fluffy.
  13. ADD 2 large eggs, one at a time, and BEAT until fully incorporated.
  14. SCRAPE DOWN sides and bottom of bowl.
  15. ADD half of the flour mixture and BEAT just until combined. Do not over mix.
  16. ADD berry mixture and BEAT just until combined. Do not over mix.
  17. ADD remaining flour mixture, BEAT briefly, and STOP mixer.
  18. ADD remaining 3 ounces blackberries and ADD remaining 3 ounces raspberries (CHOP any very large berries into smaller pieces).
  19. BEAT just until combined. Do not over mix.
  20. STIR using a rubber spatula if needed to incorporate ingredients.
  21. FIT a large piping bag with a wide piping tip (or USE a large sandwich baggie and snip one corner for piping).
  22. TRANSFER batter to piping bag.
  23. PIPE batter around donut cavities and FILL to about 3/4 full.
  24. BAKE 14 minutes or until a toothpick comes out clean from center donut.
  25. ALLOW donuts to cool completely before removing from pans.
  26. PLACE a cooling rack over a baking sheet and TRANSFER donuts to cooling rack.
  1. PLACE 2 cups confectioners’ sugar into a medium, shallow bowl and SET ASIDE.
  2. PLACE 1/2 of a 6-ounce package blackberries into the bowl of a food processor.
  3. ADD 1/2 of a 6-ounce package raspberries.
  4. PROCESS until berries are pureed.
  5. PRESS puree through a fine-mesh sieve into a bowl and DISCARD seeds.
  6. MEASURE OUT 3 tablespoons berry juice and ADD it to confectioners’ sugar.
  7. STIR until completely incorporated.
  8. ADD more berry juice as needed and STIR until donut glaze is smooth and pourable.
  9. DIP donuts halfway into glaze (or pour glaze over donuts) and TRANSFER donuts to cooling rack until glaze is set.
  10. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g