Blueberry Cake Donuts: A Burst of Berry Bliss in Every Bite

There’s something undeniably comforting about the aroma of freshly baked donuts wafting through the kitchen. It evokes memories of quiet Sunday mornings, cozy brunches, and those cherished bakery visits where each bite feels like home. These Blueberry Cake Donuts capture that experience—and elevate it—with their perfect fusion of tender cake texture and juicy blueberry bursts.

Not too sweet, with a subtle hint of spice and a silky vanilla glaze, these donuts are baked rather than fried, making them simpler and lighter. They’re ideal for breakfast, brunch, or an indulgent snack, and they store beautifully for weekday treats or weekend gatherings.

---

Why You'll Love This Recipe

Flavorful Fusion: The tangy sweetness of blueberries pairs perfectly with the rich, moist cake base, delivering bakery-style flavor in every bite.

Easy to Make: No frying, no yeast, no fancy equipment. With simple, pantry-staple ingredients and a donut pan, anyone can master these.

Versatile Treat: Enjoy them as a cozy morning pastry, an elegant brunch option, or a sweet afternoon companion to your coffee or tea.

Make-Ahead Friendly: Glaze them later or freeze them unglazed for stress-free planning and fresh-from-the-oven flavor any time.

---

Ingredients

For the Donuts:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ¾ cup buttermilk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

---

Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a donut pan or line it with parchment paper if using an alternative mold. This ensures your donuts release cleanly after baking.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices add warmth and a subtle depth that enhances the blueberries without overpowering them.

3. Combine Wet Ingredients

In a separate mixing bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract. Whisk until smooth and evenly combined.

4. Create the Batter

Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until no streaks of flour remain—overmixing can make the donuts tough. Carefully fold in the blueberries last to prevent streaking or squashing the fruit.

5. Fill the Donut Pan

Using a spoon or a piping bag (for neater results), fill each donut mold about ¾ full. This gives the batter room to rise without spilling over.

6. Bake

Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before carefully transferring to a wire rack.

7. Prepare the Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk for drizzling or more sugar for dipping.

8. Glaze the Donuts

Once the donuts have cooled completely, dip the tops into the glaze or drizzle it over with a spoon. Let the glaze set for 10-15 minutes before serving.

---

Serving Suggestions

Breakfast Delight: Pair one or two warm donuts with a fresh cup of coffee, a frothy latte, or spiced chai for a relaxing morning ritual.

Dessert Option: Serve with a scoop of vanilla ice cream and a few fresh berries for a quick and elegant dessert.

Party Favorite: Arrange on a tiered dessert tray or platter, garnished with mint leaves and extra blueberries for a stunning centerpiece.

Brunch Bar Addition: Set out various toppings and glazes—lemon zest, berry compote, maple syrup—for a build-your-own donut experience.

---

Storage Tips

Room Temperature: Store in an airtight container lined with paper towels to absorb moisture. They’ll keep well for up to 2 days without the glaze softening too much.

Refrigeration: If glazed, refrigerate to prevent the topping from melting in warmer weather. Let them return to room temperature before serving.

Freezing: Freeze unglazed donuts for up to 2 months. Wrap them individually in plastic wrap and store in a zip-top freezer bag. Thaw overnight in the fridge and glaze just before serving.

---

Nutritional Information (Per Donut)

• Calories: 220
• Fat: 8g
• Carbohydrates: 34g
• Sugar: 18g
• Protein: 3g

These values are approximate and can vary slightly based on glaze thickness and blueberry size.

---

FAQs

Can I use frozen blueberries?
Yes! Just make sure they remain frozen before adding to the batter to prevent color bleeding and soggy texture. Dusting them lightly with flour helps distribute them evenly without sinking.

Can I make these donuts gluten-free?
Absolutely. A 1:1 gluten-free flour blend works well. The donuts may be slightly more delicate, so handle gently when removing from the pan.

Can I fry this batter instead of baking?
This specific batter is designed for baking. For frying, you’d want a thicker dough with different ratios. Stick to the oven for best results.

How can I make the glaze more interesting?
Try these variations:

• Add a tablespoon of lemon juice or zest for a blueberry-lemon flavor.
• Mix in mashed blueberries for a naturally colored purple glaze.
• Substitute milk with maple syrup for a cozy, sweet finish.

What if I don’t have a donut pan?
You can use a muffin tin and shape aluminum foil or parchment into a donut hole center. Or, bake as mini muffins for “donut holes.”