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  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

  • A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Huckleberry Doughnuts

    Huckleberry Doughnuts

    Doughnuts are the best morning breakfast treat. And while store bought doughnuts may be great, these homemade Vanilla Huckleberry doughnuts are even better.

    The doughnut is baked and flavored with vanilla to make it moist and sweet, but the icing is really the best part of this recipe. Starting with Oregon Grower’s Huckleberry Jam, this vibrantly colored icing is the perfect topper for the doughnut. The huckleberries in the jam create a natural sweetness with a tart finish that combines with the vanilla, sugar and milk to make the icing creamy and delicious.

    Huckleberry Doughnuts

    2 2/3 cup all-purpose flour
    ¼ teaspoon baking soda
    1 ½ teaspoon baking powder
    ¾ teaspoon salt
    ¼ cup unsalted butter, melted
    ¼ cup vegetable oil
    ¾ cup granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1 cup whole milk

    Huckleberry Vanilla Icing
    (makes around 1 cup, plenty for 12 doughnuts)

    2 cups confectioner’s sugar
    2 tablespoons whole milk
    1 teaspoon vanilla extract
    2-3 tablespoons Oregon Growers Huckleberry Jam

    Directions for Doughnuts:
    Preheat oven to 425 degrees. Using a doughnut pan, lightly grease and set aside. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds. Set aside. In an electric mixing bowl, fitted with the whisk, blend together melted butter, vegetable oil, sugar and vanilla for 1 minute on medium. Add 1 egg at a time and continue to mix. Begin adding the flour mixture and 1 cup milk, 1/3 cup at a time, alternating between 1/3 cup flour and 1/3 cup whole milk. Mix until just combined and all of the flour mixture and milk have been added.  Spoon batter into the greased doughnut wells, filling them ¼” from the rim. Bake for 8 minutes. Transfer to a wire rack to cool.

    Note: do not make the icing until the doughnuts have cooled and you are ready to glaze, otherwise the icing will harden.

    Directions for Icing:
    In a small bowl, stir together 2 cups confectioner’s sugar, 2 tablespoons whole milk, 1 teaspoon vanilla extract and 2-3 tablespoons huckleberry jam with a rubber spatula. Once the sugar is completely dissolved immediately glaze the cooled doughnuts. Leaving the icing in the bowl, taking 1 doughnut at a time, dunk it into the frosting. Lay the glazed doughnuts on top of a cooling rack, and continue with the remaining doughnuts.