There’s something truly magical about a warm, freshly baked blueberry cake donut, don’t you agree? Today, I’m excited to share a recipe that will fill your kitchen with the sweet aroma of blueberries and vanilla—a smell that will have everyone running to the table! These donuts are everything you’d want in a homemade treat: light, fluffy, and bursting with juicy blueberries. Plus, they’re topped with a vibrant blueberry glaze that takes them to the next level! I can’t wait for you to try them.
Let’s dive into the details!
Ingredient
For the Donuts:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (optional, but highly recommended for a unique twist)
- 1 1/2 cups (9 oz) fresh blueberries
- 1 tbsp (8 g) all-purpose flour (for tossing the blueberries)
- 1/2 cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze:
- 2 cups (260 g) powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla extract
- 2-3 tbsp milk
How to Make Blueberry Cake Donuts – Step-by-Step
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a donut pan thoroughly and set it aside. Trust me, you don’t want any donut to get stuck!
Step 2: Prepare Dry Ingredients
In a small bowl, whisk together the flour, baking powder, salt, and cardamom (if using). Set aside—this is the base of those soft, pillowy donuts.
Step 3: Coat the Blueberries
In a separate bowl, toss your blueberries with 1 tablespoon of flour. This little trick helps the berries stay evenly distributed throughout the batter, instead of sinking to the bottom!
Step 4: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, sour cream, and milk. This creamy, rich mixture is going to make your donuts so moist and flavorful!
Step 5: Combine and Fold
Gently add your dry ingredients into the wet ingredients. Be careful not to over-mix; stir just until combined. Then, fold in the flour-coated blueberries, ensuring they’re evenly spread throughout the batter.
Step 6: Fill the Donut Pan
Transfer your batter into a piping bag (or a ziplock bag with the tip cut off), and pipe the batter into the prepared donut pan. Fill each well about three-quarters full for perfectly shaped donuts.
Step 7: Bake to Perfection
Bake the donuts for 11-12 minutes, or until they’re golden and a toothpick comes out clean. Let the donuts cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Blueberry Glaze
While the donuts cool, let’s make that glaze! In a large mixing bowl, whisk together the powdered sugar, blueberry jam, vanilla, and milk. Start with 2 tablespoons of milk and add more as needed until you get a smooth, pourable consistency.
Step 9: Glaze the Donuts
Once the donuts have cooled, dip each one into the blueberry glaze, allowing the excess to drip off before returning them to the wire rack. Let the glaze set for about 30 minutes—if you can wait that long!
Details And Nutritional Information
Details:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 donuts
Nutrition:
- Serving Size: 1 donut
- Calories: 230
- Sugar: 25 g
- Cholesterol: 45 mg
Helpful Tips
- Room Temperature Ingredients: Make sure your eggs, sour cream, and milk are at room temperature. This helps the batter mix more smoothly and ensures an even bake.
- Don’t Overfill: Be mindful not to overfill your donut pan, as the batter rises. Filling the wells about three-quarters full is just right.
- Glaze Tip: If your glaze is too thick, add a teaspoon of milk at a time until it reaches the desired consistency. If it’s too thin, add more powdered sugar.
Substitutions & Variations
- Frozen Blueberries: If fresh blueberries aren’t available, frozen blueberries work great. Just toss them in flour and bake them straight from the freezer—no need to thaw!
- Spice it Up: No cardamom? No problem! Cinnamon or nutmeg are delicious alternatives for a warm, cozy flavor.
- Lemon Glaze: If you want a citrusy kick, swap the vanilla in the glaze for 1 teaspoon of fresh lemon juice and zest.
Frequently Asked Questions
Can I make these donuts ahead of time?
Absolutely! You can bake the donuts a day in advance and store them in an airtight container. Glaze them just before serving for that fresh, bakery-style finish.
What if I don’t have a donut pan?
No worries! You can use a muffin tin instead and make blueberry cake donut “muffins”. Simply adjust the baking time to 15-18 minutes.
Can I use gluten-free flour?
Yes, a good quality 1:1 gluten-free flour substitute should work fine for this recipe!
Storage Instructions
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you need to keep them longer, pop them in the fridge for up to a week. When you’re ready to enjoy them again, a quick 10-second microwave zap will bring them back to life!
More Delicious Recipes to Try
- Lemon Berry Meringue Pie – A mint lover’s dream dessert
I can’t wait for you to enjoy these blueberry cake donuts—whether for breakfast, brunch, or an afternoon snack, they’re bound to become a new favorite! If you make them, let me know how they turn out! 💙
Print
Blueberry Cake Donuts Recipe: Fluffy, Fresh, and Irresistible!
- Total Time: 32 minutes
- Yield: 16 donuts 1x
- Diet: Vegetarian
Description
These blueberry cake donuts are fluffy, moist, and filled with fresh, juicy blueberries. Topped with a sweet blueberry glaze, they’re perfect for breakfast, brunch, or an afternoon treat! Easy to make and baked—not fried—so you can enjoy all the flavor without the guilt. Try them today and watch them disappear!
Ingredients
For the Donuts:
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom (optional)
- 1 1/2 cups (9 oz) fresh blueberries
- 1 tbsp (8 g) all-purpose flour (for tossing the blueberries)
- 1/2 cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (122 g) sour cream, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
For the Blueberry Glaze:
- 2 cups (260 g) powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla extract
- 2–3 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan and set aside.
- In a small bowl, whisk together flour, baking powder, salt, and cardamom (if using). Set aside.
- Toss the blueberries with 1 tbsp flour to coat, ensuring they don’t sink in the batter.
- In a large bowl, whisk together the melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the blueberries.
- Fill a piping bag with the batter and pipe it into the prepared donut pan, filling each well about ¾ full.
- Bake for 11-12 minutes or until a toothpick comes out clean. Let the donuts cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together the powdered sugar, blueberry jam, vanilla, and milk until smooth. Dip each donut into the glaze and let it set for 30 minutes.
Notes
- Store donuts in an airtight container for up to 3 days.
- For a lemony twist, swap the vanilla in the glaze for lemon juice and zest.
- You can use frozen blueberries, but don’t thaw them before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 230
- Sugar: 25 g
- Cholesterol: 45 mg