introduction
Blueberry Cake Donuts are soft, tender baked donuts bursting with juicy wild blueberries — perfect for a bright weekend bake or a Pinterest-worthy brunch spread. This recipe is simple, forgiving, and produces light cake donuts with a glossy blueberry glaze.
If you love blueberry-forward treats, try my blueberry chocolate chip cookies for another sweet twist on the berry theme.
Why You’ll Love This Blueberry Cake Donuts:
- Tender, cake-like texture with juicy pops of blueberry.
- Quick to mix — no yeast or frying required.
- Perfect for brunch, lunchboxes, or weekend coffee.
- Kid-friendly and easily doubled for a crowd.
- Glaze made from real blueberries for fresh flavor.
Ingredients Needed :
Wet ingredients
- 2 tablespoons butter (plus extra for greasing the donut tin)
- 1/3 cup sugar
- 1/3 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Dry ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Fruit
- 3/4 cup wild blueberries (plus 2 tablespoons for glaze)
Glaze
- 2 tablespoons additional wild blueberries (for glaze)
- 1/8 teaspoon vanilla extract (for glaze)
- 1 cup powdered sugar (for glaze)
Step-by-Step Instructions :
- Preheat the oven to 350ºF (180ºC) and grease a 6-hole donut tin with melted butter.
- Melt the butter in a large microwave-safe mixing bowl and then add sugar, milk, egg, and vanilla; whisk smooth.
- Sift in the flour, baking powder, and salt; fold gently until partly mixed.
- Add blueberries and continue to fold until evenly distributed.
- Spoon the batter into a piping bag, then pipe into donut holes.
- Bake for 13-15 minutes.
- Let cool for 10 minutes and then cool completely before glazing.
- For the glaze, microwave the additional blueberries, mash, strain, and mix juice with powdered sugar and vanilla until desired consistency.
- Spoon the glaze over cooled donuts and let set for at least 20 minutes before serving.
Serving Suggestions Blueberry Cake Donuts
Serve warm or at room temperature. These pair beautifully with a mug of coffee or a pot of tea for a cozy morning. For a full brunch board, add fresh fruit, yogurt, and warm slices of French toast pancakes to create a colorful spread.
Top tips for serving:
- Warm donuts slightly in the microwave (10–15 seconds) before glazing for an extra shiny finish.
- Arrange on a pretty platter and sprinkle a few extra fresh blueberries for a Pinterest-ready shot.
Tips for Success Blueberry Cake Donuts
- Fold gently: Overmixing scrambles the blueberries and toughens the crumb — fold until just combined.
- Use wild blueberries if possible: They’re smaller and distribute more evenly, preventing big soggy pockets.
- Pipe for uniform donuts: A piping bag (or zip-top with a corner snipped) gives even shapes and faster assembly.
- Cool completely before glazing: Warm donuts will melt the glaze and make it runny.
- For best texture, let baked donuts rest on a wire rack to finish cooling so air can circulate.
For playful decoration ideas and sprinkle techniques, check this donuts with sprinkles guide.
variation (if any)
- Lemon-Blueberry: Add 1 teaspoon lemon zest to the batter and a splash of lemon juice to the glaze.
- Blueberry-Almond: Swap 1/4 cup flour for almond flour and add 1/4 teaspoon almond extract.
- Vegan swap: Use coconut oil for butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and your preferred plant milk.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first — fold frozen berries into the batter straight from the freezer to reduce bleeding and sinking.
Q: How do I store these donuts?
A: Store glazed donuts in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days. Bring to room temperature before serving if chilled.
Q: Can I double the recipe?
A: Absolutely. Double the batter and bake in multiple 6-hole tins or use a mini donut pan adjusted for shorter bake time.
Q: Can I freeze the donuts?
A: Freeze unglazed donuts in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw and glaze when ready to serve.
Blueberry Cake Donuts
Ingredients
Method
- Preheat the oven to 350ºF (180ºC) and grease a 6-hole donut tin with melted butter.
- Melt the butter in a large microwave-safe mixing bowl and then add sugar, milk, egg, and vanilla; whisk smooth.
- Sift in the flour, baking powder, and salt; fold gently until partly mixed.
- Add blueberries and continue to fold until evenly distributed.
- Spoon the batter into a piping bag, then pipe into donut holes.
- Bake for 13-15 minutes.
- Let cool for 10 minutes and then cool completely before glazing.
- For the glaze, microwave the additional blueberries, mash, strain, and mix juice with powdered sugar and vanilla until desired consistency.
- Spoon the glaze over cooled donuts and let set for at least 20 minutes before serving.
