Blueberry Cake Donuts Recipe

If you’ve ever wanted to bake a treat that’s equal parts showstopper and comfort-food classic, these Blueberry Cake Donuts are pure magic. Each golden ring is bursting with wild blueberries, fluffy cake texture, and a tangy-sweet blueberry glaze that begs to be admired as much as devoured. They’re oven-baked (not fried), gloriously easy to whip up, and deliver all the flavors of your favorite bakery with the satisfaction of making them at home. Let’s put on the coffee and dive in—there’s no better way to enjoy fresh blueberry goodness!

Ingredients You’ll Need

With just a handful of familiar pantry staples and a few special touches, you’ll be amazed at how effortlessly these Blueberry Cake Donuts come together. Each ingredient plays a role in achieving that luscious crumb, gentle sweetness, and eye-catching color that makes every bite so joyful.

• Butter: Adds rich flavor and keeps the donuts incredibly moist—don’t skip greasing your pan with it, too, for easy removal!
• Sugar: Ensures a delicate sweetness that balances beautifully with the tartness of the blueberries.
• Whole Milk: Brings extra tenderness and helps blend the wet and dry ingredients into a silky batter.
• Egg: Gives structure for the perfect cake-style crumb—just one is all you need.
• Vanilla Extract: Two additions here, one for the batter and one for the glaze, to maximize all that classic cozy aroma and flavor.
• All-Purpose Flour: The backbone of our donuts, sifted in to guarantee soft, pillowy bites.
• Baking Powder: Delivers lift, creating a tender cake donut with plenty of rise.
• Salt: Just a pinch, but essential—it sharpens all the sweet flavors in every bite.
• Wild Blueberries: Their small size and intense flavor mean bursts of berry in every donut (frozen or fresh both work!).
• Powdered Sugar: The gateway to a luxuriously smooth, picture-perfect glaze.

How to Make Blueberry Cake Donuts

Step 1: Preheat and Prepare

Start by heating your oven to 350ºF (180ºC). Lightly butter a 6-hole donut tin so your donuts pop out easily later. Take a medium-large piping bag and fit it with a wide round tip—this makes your donuts look extra professional and keeps things tidy.

Step 2: Melt the Butter

Place your butter in a large, microwave-safe mixing bowl. Heat for about 20 to 30 seconds, just until melted. Be careful not to overheat—it should look glossy and liquid, not bubbling or browned.

Step 3: Whisk in Wet Ingredients

Add sugar, milk, egg, and the first portion of vanilla extract right into the warm butter. Grab a whisk and mix until everything is creamy and completely combined—the warmth from the butter helps everything blend smoothly, giving your Blueberry Cake Donuts an extra light texture.

Step 4: Sift and Fold in Dry Ingredients

Using a fine mesh sieve, sift the flour directly into the wet mixture. Add the baking powder and salt, then use a rubber spatula to gently fold just until halfway mixed. This way, your donuts stay fluffy and do not get tough from overmixing.

Step 5: Add Blueberries and Finish Batter

Tip in your wild blueberries and continue folding gently until the berries are evenly distributed, with no pockets of dry flour left. If you’ve chosen frozen berries, don’t be surprised if your batter turns brilliantly purple—it’s a bonus!

Step 6: Pipe and Smooth

Spoon your gorgeous blueberry-speckled batter into the prepared piping bag. Pipe a neat ring into each donut cavity—try to keep the tops as smooth as possible. If needed, use a fingertip (dipped in water) to even things out for that bakery-perfect look.

Step 7: Bake and Cool

Bake the Blueberry Cake Donuts for 13 to 15 minutes—watch for lightly golden edges. Cool them in the pan for about 10 minutes, then gently turn them out onto a wire rack. Let them cool completely so the glaze doesn’t melt off.

Step 8: Make Blueberry Glaze

Warm the extra blueberries briefly in the microwave, mash, then strain them to get every drop of gorgeous purple juice. Sift powdered sugar into a bowl, add the second splash of vanilla, and stir in your blueberry juice, half a teaspoon at a time, until you reach a honey-like consistency. Spoon generously over cooled donuts and let the glaze set for at least 20 minutes.

How to Serve Blueberry Cake Donuts

Garnishes

Your freshly glazed Blueberry Cake Donuts are spectacular as they are, but a scattering of extra wild blueberries on top, or a gentle dusting of lemon zest, adds an irresistible pop of color and a hint of zing. If you have edible flowers, they make every donut look like it was crafted in a patisserie.

Side Dishes

Pair your donuts with a steaming mug of coffee, a frothy latte, or a tall glass of cold milk for the ultimate breakfast treat. For summer brunches, a fruit salad—heavy on fresh berries—makes a dreamy, refreshing side.

Creative Ways to Present

Stack your Blueberry Cake Donuts on a stand for brunch, serve on pretty plates dusted with powdered sugar, or nestle each donut in a parchment square for a bakery-style vibe. For parties, offer an interactive glaze-and-garnish bar and let everyone customize their own creation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Blueberry Cake Donuts (a rare occurrence, honestly!), store them in a single layer in an airtight container at room temperature. They stay perfectly soft and moist for up to two days—just keep them away from direct sunlight or heat.

Freezing

These donuts freeze beautifully! Place cooled, unglazed donuts in a freezer-safe bag, separating them with parchment paper. They’ll keep for up to two months. Thaw overnight at room temperature, then glaze just before serving for bakery-fresh results.

Reheating

To bring back that fresh-from-the-oven magic, pop unglazed donuts in the microwave for 10-15 seconds or gently warm them in the oven. Add glaze after reheating. If they’re already glazed, a quick 5-second zap will make them taste like new without melting the topping too much.

FAQs

What’s the difference between cake donuts and yeast donuts?

Cake donuts like these Blueberry Cake Donuts use baking powder instead of yeast, giving them a tender cake-like texture, a rich crumb, and a slightly crisp exterior—no proofing or frying required!

Can I use regular blueberries instead of wild blueberries?

Absolutely! Wild blueberries just offer more flavor per bite and a vibrant color, but larger cultivated blueberries work deliciously, too—simply cut any big berries in half for even baking.

How do I prevent the blueberries from sinking?

Gently folding the blueberries in at the end helps, but you can also toss them with a teaspoon of flour before adding to the batter; this helps keep them suspended throughout your Blueberry Cake Donuts.

What if I don’t have a donut pan?

No donut pan? No problem. Use a muffin tin and place a small ball of foil in the center of each cup to mimic the hole, or simply bake as donut “muffins”—they’ll taste just as wonderful!

Can I double the recipe?

Yes, it doubles (or even triples) beautifully for a crowd. Just watch your baking time—a few extra minutes may be needed if your pans are crowded.

Final Thoughts

Few things are more rewarding than sharing homemade Blueberry Cake Donuts warm from your own kitchen. The blend of juicy berries, comforting vanilla, and sweet glaze makes every bite memorable. Give them a try—you might just find yourself baking another batch before the weekend’s over!

Print