Blueberry Cake Donuts

Blueberry cake donuts baked for a tender, cake-like crumb with juicy blueberries in every bite. Quick to make with a simple glaze that sets while the donuts cool.

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Prep Time 11

Cook Time 14

Total Time 25

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

Dry ingredients

2 cup all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.5 cup granulated sugar

Wet ingredients

2 eggs large
0.75 cup milk
0.333 cup melted butter
1 tsp vanilla extract

Blueberries

1 cup fresh blueberries tossed in 1 tbsp flour
1 tbsp all-purpose flour set aside to toss with blueberries

Glaze

1 cup powdered sugar
2 tbsp milk mixed in for glaze

Equipment

1 sheet pan

Method

Bake the donuts

Preheat the oven to 350°F and grease a donut pan with a light coating for easy release.
Whisk together the flour, baking powder, salt, and granulated sugar in a bowl until evenly combined.
Whisk the eggs, milk, melted butter, and vanilla extract in another bowl until smooth, then pour into the dry ingredients and stir just until combined.
Gently fold in the floured blueberries so the batter stays thick and the berries don’t break.
Transfer the batter to a piping bag or zip-top bag with the corner snipped, then pipe into the donut pan cavities.
Bake for 12–14 minutes at 350°F, until a toothpick comes out clean and the tops spring back lightly.

Glaze and serve

Let the donuts cool for 5 minutes so the glaze sets without sliding off.
Dip the tops in the glaze and let set before serving for a neat, glossy finish.

Notes

For the floured blueberries, toss them with 1 tablespoon of the flour from the dry mix to reduce sinking. Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; freeze donuts without glaze for up to 1 month and glaze after thawing. For a lighter option, use low-fat milk in both the batter and glaze.