If you’ve ever craved something tender, bursting with real berry flavor, and finished with a lemony-sweet glaze—all with minimal fuss—these Blueberry Cake Donuts are your new best friend. Imagine a soft, fluffy donut, generously speckled with sweet-tart blueberries and swirled with vanilla aroma, all in a charming baked format that skips the usual frying splatter. Not only are they quick to make, but they also turn any morning into a mini celebration. Serve them fresh, and watch everyone’s faces light up!
Ingredients You’ll Need
Each ingredient in this recipe has a starring role, coming together to deliver cake-like texture, bright blueberry flavor, and a glaze you’ll want to lick off the spoon. Nothing fancy—just trusty basics that let those gorgeous blueberries shine in every bite!
- All-purpose flour: The foundation for structure; keep it light by not overmixing.
- Granulated sugar: Adds just the right amount of sweetness and helps the donuts brown beautifully.
- Baking powder: The secret to that irresistible rise and cakey crumb.
- Salt: Makes all the flavors pop—don’t skip it!
- Unsalted butter (melted and cooled): Gives richness, softness, and an unbeatable flavor.
- Milk or sour cream: Milk keeps it classic, while sour cream gives extra tenderness and tang.
- Large egg: Binds everything together and adds a little extra fluffiness.
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Fresh or frozen blueberries: The soul of the donut! Use them straight from the freezer to avoid purple streaks in the batter.
- Powdered sugar: Essential for that glossy, sweet glaze.
- Milk (for glaze): Loosens the glaze so it drips perfectly over each donut.
- Vanilla extract (for glaze): One more hint of vanilla to finish things off right.
How to Make Blueberry Cake Donuts
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease a 6-cavity donut pan—nonstick spray or a swipe of butter works perfectly. This ensures those Blueberry Cake Donuts pop out in one beautiful piece when they’re done baking.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together your flour, granulated sugar, baking powder, and salt. Whisking not only combines everything evenly, it also aerates the flour to keep your donuts extra fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, combine your melted (and slightly cooled) butter, milk or sour cream, egg, and a teaspoon of vanilla extract. Give it a good whisk until smooth and well blended. This mix is the backbone of that cakeshop-worthy texture!
Step 4: Bring the Batter Together
Pour the wet mixture into your bowl of dry ingredients. Gently stir with a spatula or spoon just until the last bits of flour disappear—overmixing is the quickest way to tough donuts. The batter will be thick and a little lumpy, which is perfect.
Step 5: Fold in Blueberries
Add your blueberries and gently fold them in. If you’re using frozen berries, put them straight from the freezer into the batter to keep bleeding to a minimum. Blueberry Cake Donuts are all about a burst of berry goodness in every bite, so don’t skimp!
Step 6: Fill the Donut Pan
Spoon or pipe the batter into your greased donut pan, filling each cavity about two-thirds full. A zip-top bag with the corner snipped off works in a pinch if you don’t have a piping bag—just try to distribute the blueberries between donuts so every one gets a generous helping.
Step 7: Bake to Perfection
Pop the pan in the oven and bake for 15–18 minutes. When the donuts are golden and a toothpick comes out clean, they’re ready. Let them cool in the pan for five minutes before transferring to a wire rack so the texture stays perfect.
Step 8: Glaze and Set
While your donuts cool, whisk together the powdered sugar, 2–3 tablespoons of milk, and that last dash of vanilla until smooth. Dip the top of each donut into the glaze or drizzle it across for a more rustic look. Allow the glaze to set for a few minutes—you’ll know it’s ready when it’s no longer tacky to the touch.
How to Serve Blueberry Cake Donuts
Garnishes
Dress up your gorgeous Blueberry Cake Donuts with a little extra flair! Scatter a handful of fresh blueberries on top, add a sprinkle of lemon zest, or dust lightly with powdered sugar just before serving for a bakery-style finish.
Side Dishes
Pair these donuts with a mug of hot coffee, a tall glass of cold milk, or a tangy cup of plain Greek yogurt to balance their sweetness. For brunch, serve with a platter of fresh fruit—think strawberries, melon, or more blueberries for a color-coordinated spread.
Creative Ways to Present
Stack donuts high on a vintage cake stand for a showstopper centerpiece, or wrap them in parchment and twine for a sweet homemade gift. For gatherings, arrange them on a platter alongside little bowls of extra glaze or fresh berries. Blueberry Cake Donuts also make irresistible party favors tucked in cellophane bags!
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Cake Donuts in an airtight container at room temperature for up to two days. They’re best enjoyed fresh, but they manage to stay soft and moist for a short while—perfect if you want to savor them slowly.
Freezing
If you’d like to make a batch ahead, you can freeze the unglazed donuts for up to two months. Wrap each donut in plastic wrap, then place in a freezer bag or container. Thaw at room temperature, then glaze right before serving for that “just-baked” appeal.
Reheating
To revive that fresh-baked warmth, pop your donut in the microwave for about 10-15 seconds. If you’ve frozen them, allow the donuts to thaw first, then zap briefly or warm in a 300°F oven for a few minutes. Always glaze after reheating to keep the topping shiny and smooth.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just add them straight from the freezer to your batter—no need to thaw. This keeps your Blueberry Cake Donuts from turning purple and ensures an even distribution of berries.
What if I don’t have a donut pan?
No donut pan, no problem—you can bake the batter in a muffin tin. They’ll be “donut muffins” and just as tasty; simply adjust the bake time down a minute or two if needed.
Can I make these donuts dairy-free?
Yes! Use your favorite plant-based substitute for milk and a vegan butter alternative. The results are still fluffy, fruity, and delicious, though the texture may be a touch different.
Why did my donuts turn out dry?
Dry donuts usually mean too much flour or overbaking. Spoon and level your flour instead of scooping, and check your donuts a few minutes before the recommended time—every oven is a little different.
Can I double the recipe?
You can easily double or even triple this recipe for a crowd—just increase the ingredient amounts proportionally and bake in batches to keep the Blueberry Cake Donuts light and fluffy each time.
Final Thoughts
All that’s left is to encourage you to give these Blueberry Cake Donuts a try! There’s so much joy in baking something simple and sharing it with those you love—especially when juicy blueberries and a glossy glaze are involved. Happy baking, and enjoy every sweet, tender bite!
Print
Blueberry Cake Donuts Recipe
- Total Time: 25 minutes
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these homemade Blueberry Cake Donuts. Baked to perfection and topped with a sweet glaze, these donuts make for a perfect breakfast or dessert treat.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/4 cup unsalted butter (melted and cooled)
- 1/2 cup milk or sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract for glaze
Instructions
- Preheat oven and prepare the pan: Preheat oven to 350°F (175°C) and grease a 6-cavity donut pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat melted butter with milk or sour cream, egg, and vanilla until smooth.
- Combine wet and dry ingredients: Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries.
- Bake: Spoon or pipe batter into the prepared donut pan, filling each cavity about two-thirds full. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
- Cool and glaze: Let cool in the pan for 5 minutes before transferring to a wire rack. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip the cooled donuts into the glaze or drizzle over the top. Allow glaze to set before serving.
Notes
- Do not overmix the batter to keep donuts light.
- If using frozen blueberries, do not thaw before adding to batter to prevent excess coloring.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 212 kcal
- Sugar: 24 g
- Sodium: 156 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 29 mg
