There’s something special about biting into a soft, sweet blueberry cake donut. Whether you’re craving a cozy weekend treat or need a quick homemade pick-me-up, this recipe delivers every time. These donuts bring the perfect balance of fluffy texture and fruity flavor without the hassle of frying. If you love bakery-style results without the mess, you’re in for a surprise
Why You’ll Love This Recipe
• Quick to make with simple steps that don’t require special skills
• No frying needed, just bake and enjoy with less cleanup
• Bursting with juicy blueberry flavor in every bite
• Uses pantry staples with easy-to-find fresh or frozen berries
• Perfect for brunch, gifting, or just because you want something sweet
• Glaze adds a smooth, glossy finish that’s sweet without being too heavy
• Light, cakey texture with just the right amount of moisture
• A recipe that impresses without taking hours in the kitchen
Ingredients Needed
For the Donut Batter
- Measure out 2 cups of all-purpose flour, around 250 grams, using the spoon and sweep method to keep it light and accurate
- Baking powder, 1 tablespoon
- Salt, 1 half teaspoon
- Use 1 teaspoon of ground cardamom if desired, as it brings a gentle, aromatic hint that complements the blueberries nicely
- Fresh blueberries, 1 and a half cups (255 grams)
- All-purpose flour, 1 tablespoon, for tossing the blueberries to prevent sinking
- Unsalted butter, 1 half cup (112 grams), melted and slightly cooled
- Granulated sugar, 1 cup (200 grams)
- Large eggs, 2, at room temperature
- Pure vanilla extract, 1 teaspoon
- Sour cream, 1 half cup (122 grams), at room temperature
- Whole milk, 1 half cup (120 milliliters), also at room temperature
For the Blueberry Glaze
- Powdered sugar, 2 cups (260 grams), sifted for smoothness
- Blueberry jam, 2 tablespoons, for vibrant color and flavor
- Vanilla extract, 1 teaspoon
- Milk, 2 to 3 tablespoons, adjust as needed for desired thickness
How to Make Blueberry Cake Donuts
- Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit so it’s hot and ready. Prepare your donut pan by brushing it lightly with melted butter or spraying it with oil to keep the donuts from sticking.
- In a medium bowl, combine the flour, baking powder, salt, and cardamom if using. Whisk them together until fully blended. This step ensures even flavor and rising.
- In a separate small bowl, toss the blueberries with a spoonful of flour. This light coating helps keep them suspended in the batter while baking, instead of sinking to the bottom.
- In a large mixing bowl, whisk the melted butter with the sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla, sour cream, and milk until everything is fully incorporated. The mixture should be creamy and slightly thick.
- Gradually add the dry ingredients to the wet ingredients. Mix gently with a whisk or spatula just until combined. Avoid overmixing to keep the donuts light and soft.
- Fold in the floured blueberries carefully with a rubber spatula. This keeps them intact and evenly distributed throughout the batter.
- Spoon the batter into a piping bag or a large zip-top bag with the corner snipped off. Fill each donut cavity in the pan about three-quarters full. This helps them rise without spilling over and preserves the donut shape.
- Bake for 11 to 12 minutes until the tops look golden and spring back when lightly pressed. A toothpick inserted should come out clean.
- Let the donuts cool in the pan for about 10 minutes. Then gently remove them and place on a wire rack to cool completely before glazing.
Making the Blueberry Glaze
- In a wide mixing bowl, stir together the powdered sugar, blueberry jam, vanilla, and 2 tablespoons of milk. Whisk until smooth and glossy. Add a bit more milk if it feels too thick or a little more sugar if it’s too runny.
- Dip the top of each cooled donut into the glaze. Turn gently to coat and place back on the wire rack. Let the glaze set at room temperature for around 30 minutes before serving.
Tools and Equipment You’ll Need
• A standard donut pan, preferably non-stick or silicone, to shape the donuts properly during baking
• Mixing bowls of various sizes for dry and wet ingredients
• A sturdy whisk for smooth mixing without lumps
• A flexible spatula for folding in blueberries and scraping the bowl clean
• A piping bag for neat and even batter filling, or a large plastic zip bag as an alternative
• A cooling rack to let the donuts rest and glaze properly without turning soggy
• Optional but helpful, a fine mesh sieve for dusting extra sugar or sifting powdered sugar
• If making a fried version, use a deep heavy-bottomed pot, a thermometer to check oil temperature, and a slotted spoon or spider skimmer for safe removal
Expert Tips for Perfect Blueberry Cake Donuts
Measure flour correctly
Spoon the flour into the measuring cup and level it with a knife. Packing it can lead to dry, dense donuts. For best results, use a kitchen scale. One cup of all-purpose flour is about 125 grams.
Avoid overmixing the batter
Mix just until the ingredients come together. Overmixing develops too much gluten, which makes the donuts tough instead of tender.
Choose the right blueberries
Both fresh and frozen blueberries work. Fresh ones give a brighter flavor and better shape. If using frozen, keep them frozen and coat lightly in flour to reduce color bleeding.
Use a piping bag or alternative
To fill the donut pan neatly, use a piping bag. If you don’t have one, cut the corner of a zip-top bag for the same effect.
Prevent sinking berries
Lightly tossing the blueberries in flour helps them stay suspended in the batter while baking.
Fill the pan properly
Fill each donut mold about three-quarters full. This gives the perfect rise and keeps the hole intact.
Cool completely before glazing
Let the donuts cool on a wire rack before adding glaze. If they’re warm, the glaze will melt and slide off.
Control glaze thickness
If your glaze is too thick, add a little milk. If it’s too thin, mix in more powdered sugar until smooth and glossy.
Try lemon zest
Adding a bit of lemon zest to the batter or glaze brings out the blueberry flavor and adds a fresh twist.
Troubleshooting Common Blueberry Cake Donut Problems
Why are my baked donuts dry?
This often happens when the donuts are overbaked or when there’s not enough fat in the batter. Make sure to use the correct amount of butter and sour cream. Also, try not to skip the glaze. It adds moisture and locks it in.
Why did my blueberries sink?
If your blueberries dropped to the bottom, they likely weren’t coated in flour before mixing. Another reason could be that your batter was too thin. Lightly coat the blueberries with flour before adding them to the batter. This helps keep them evenly distributed without sinking.
Why is my glaze too runny or too thick?
If your glaze is running off the donuts, try adding more powdered sugar, a tablespoon at a time. If it’s too thick and clumpy, stir in a little extra milk until it’s smooth and dippable.
My donuts lost their hole during baking. What happened?
This usually means the pan was overfilled. Fill each cavity only three-quarters full. If your donuts puff up too much and close the center, use a small round cutter to gently fix the hole after baking.
Why are my donuts dense or tough?
Overmixing the batter is the main reason. Stir just until the ingredients come together. A few small lumps are okay. Overworking the batter can ruin the light, cakey texture.
Serving and Storage Tips
For a beautiful presentation, dip the donuts in glaze and let them set on a wire rack. Add a sprinkle of lemon zest or crushed freeze-dried blueberries for an extra touch.
Serve these donuts fresh for the best taste and texture. If you’re hosting a brunch or breakfast, arrange them on a platter with some fresh fruit or coffee.
To store, let the donuts cool completely, then place them in an airtight container. They stay fresh at room temperature for up to two days. For longer storage, refrigerate them for up to five days. Just know that the texture will be a bit firmer.
To reheat, microwave each donut for about 10 seconds. This softens the crumb and slightly melts the glaze without making them soggy.
Avoid freezing glazed donuts, as the glaze can become sticky and separate. If you plan to freeze, skip the glaze until you’re ready to serve.
Nutritional Information
Each blueberry cake donut contains approximately:
Calories: 260
Fat: 11 grams
Saturated Fat: 6 grams
Carbohydrates: 38 grams
Sugar: 24 grams
Protein: 3 grams
Fiber: 1 gram
Sodium: 180 milligrams
Baked Blueberry Cake Donuts
Ingredients
Equipment
Method
- Preheat oven to 175°C (350°F). Lightly grease donut pan with butter or oil spray.
- In a medium bowl, whisk flour, baking powder, salt, and cardamom (if using) until well combined.
- In a small bowl, toss blueberries with 1 tbsp flour to prevent sinking.
- In a large mixing bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in vanilla, sour cream, and milk.
- Gently mix dry ingredients into the wet just until combined. Do not overmix.
- Fold in floured blueberries using a spatula to keep them whole and evenly distributed.
- Transfer batter to a piping bag or zip-top bag with snipped corner. Fill each donut cavity 3/4 full.
- Bake for 11–12 minutes or until donuts spring back and a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool fully before glazing.
- In a bowl, mix powdered sugar, blueberry jam, vanilla, and 2 tbsp milk. Whisk until smooth; adjust thickness if needed.
- Dip each donut into glaze and let set on rack 30 minutes before serving.
Notes
Conclusion
These blueberry cake donuts are soft, full of flavor, and easy to make at home. With their sweet glaze and tender texture, they easily impress guests or satisfy a personal craving. You can enjoy them fresh from the oven or save a few for later.
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Tried a fun twist like lemon zest or a different glaze? Tell us what worked best for you below.
Frequently Asked Questions
What’s the difference between cake donuts and yeast donuts?
Cake donuts are made with a thick batter and use baking powder for lift. They are denser and have a tender crumb. Yeast donuts rise with yeast, resulting in a lighter and chewier texture. Cake donuts are often baked, while yeast donuts are usually fried.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Do not thaw them before using, as they may bleed into the batter. Toss them in a little flour to help distribute them evenly.
Why are my baked donuts dry?
Dry donuts are usually the result of overbaking or not enough moisture in the batter. Double-check your oven temperature and avoid overmixing. Adding glaze also helps lock in moisture.
My glaze is too runny or thick. How do I fix it?
To thin a thick glaze, stir in a small amount of milk. If it’s too runny, add a little more powdered sugar until the texture is smooth and spreadable.
Can I make these donuts without a donut pan?
Yes, you can use a muffin tin by shaping foil into donut molds or bake them as donut muffins. The texture will still be great, though the classic shape may be different.
