Blueberry Cake Donuts Recipe

Get ready to swoon! These Blueberry Cake Donuts are everything you love about bakery treats—soft, fluffy texture, bursts of juicy berries, and a shimmering purple glaze—yet they come together right in your kitchen. With just a handful of simple ingredients, you’ll be amazed at how easy and irresistible homemade donuts can be.

Ingredients You’ll Need

You truly don’t need anything fancy to whip up a batch of bakery-worthy blueberry cake donuts. Each ingredient in this recipe plays a starring role, either lending moisture, sweetness, structure, or that signature burst of blueberry color and flavor.

• Butter: Adds rich flavor and tenderness to each bite. A little extra is great for greasing your donut tin.
• Sugar: Just the right amount keeps these donuts sweet, but not cloying, and helps brown the edges beautifully.
• Whole milk: Gives the batter moisture and that lovely, soft crumb—don’t skimp and go for skim!
• Large egg: Binds the batter and provides structure for that classic cake donut texture.
• Vanilla extract: Adds warmth and plays up the blueberry notes—there’s a splash in both the batter and glaze.
• All-purpose flour: The backbone for our donuts, keeping them sturdy but still tender.
• Baking powder: Helps the donuts puff up light and fluffy in the oven.
• Salt: Just enough to balance the sweetness and deepen the flavor.
• Wild blueberries: The star of the show! Use fresh or frozen—each adds a little something different in taste, color, and juiciness.
• Powdered sugar (for the glaze): Brings the iconic glossy, sweet-wildberry finish, with a texture that sets for perfect dunking.

Variations

Blueberry cake donuts are endlessly customizable! If you want to play with flavors, accommodate dietary restrictions, or mix up the toppings, here are some fun ideas to make these donuts truly your own.

• Lemon Blueberry Donuts: Add a teaspoon of fresh lemon zest to the batter and a splash of lemon juice to the glaze for a bright, citrusy twist.
• Gluten-Free Blueberry Donuts: Use your favorite all-purpose 1:1 gluten-free flour blend to keep these donuts cozy and wheat-free.
• Cinnamon Sugar Topping: Skip the glaze and roll the warm donuts in cinnamon sugar for a cozy, old-fashioned variation.
• Mixed Berry Swirl: Swap in raspberries or chopped strawberries for half the blueberries, or use a blend for a berry-licious take.

How to Make Blueberry Cake Donuts

Step 1: Prep Your Pan and Tools

Preheat your oven to 350ºF (180ºC) and lightly brush a 6-cavity donut pan with melted butter. Slip a piping bag with a large round tip into a tall glass for easy filling—this will make your donut shaping neat and mess-free!

Step 2: Melt, Whisk, and Combine

Melt the butter in a large, microwave-safe bowl. Add sugar, milk, egg, and vanilla extract. Whisk everything together until the mixture is smooth, creamy, and beautifully fragrant.

Step 3: Sift, Fold, and Add Blueberries

Using a fine mesh sieve, sift in the flour, then sprinkle over baking powder and salt. Gently fold with a rubber spatula until the flour is mostly combined. Add the wild blueberries (fresh or frozen) and carefully fold until just mixed—try not to overmix or break up the berries too much.

Step 4: Pipe and Bake

Spoon the thick batter into your prepared piping bag, then pipe a full circle into each donut mold. Use a damp fingertip to smooth any uneven tops. Bake on the middle rack for 13–15 minutes, or until the tops spring back lightly to the touch.

Step 5: Cool and Turn Out

Let the donuts cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack. Allow them to cool completely—glazing them while too warm can cause the glaze to slide right off.

Step 6: Make the Blueberry Glaze

Quickly microwave the extra 2 tablespoons of blueberries until just warm and juicy, then mash and strain to collect the vivid purple juice. Sift powdered sugar into a bowl, add vanilla, and mix in blueberry juice bit by bit until your glaze is the perfect consistency—thick, shiny, and easily spooned over each donut.

Step 7: Glaze and Set

Spoon the glaze evenly over each cooled donut, letting the gorgeous berry hue drip over the sides. Allow the glaze to set for at least 20 minutes before enjoying (if you can wait that long!).

How to Serve Blueberry Cake Donuts

Garnishes

Dress up your blueberry cake donuts by sprinkling a handful of extra wild blueberries or lemon zest over the wet glaze for a pop of color. For a special brunch, a dusting of powdered sugar or even a drizzle of white chocolate adds that extra wow factor.

Side Dishes

Pair your donuts with a tall glass of cold milk or a favorite mug of coffee. They also make a delightful companion to a yogurt parfait layered with more fresh berries, or a fruit salad for a balanced brunch table.

Creative Ways to Present

Arrange your blueberry cake donuts on a vintage cake stand or stack them towers-style for an eye-catching breakfast display. For a festive touch, serve each donut in its own muffin liner or box them up with bakery twine for a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep leftover blueberry cake donuts in an airtight container at room temperature for up to 2 days. If stacking, tuck parchment or wax paper between layers to protect the glaze from sticking or smudging.

Freezing

You can freeze unglazed blueberry cake donuts for up to 2 months—just thaw at room temperature and glaze fresh. If you freeze them with the glaze, be aware the finish may soften but the flavor stays just as dreamy.

Reheating

To enjoy a warm donut, pop it in the microwave (unglazed is best) for about 10 seconds, or refresh in a low oven. Glazed donuts can be gently warmed to room temperature on the counter—just avoid high heat to keep the glaze intact.

FAQs

Final Thoughts

There’s nothing quite like the joy of biting into a fresh homemade blueberry cake donut—especially when you see that sparkling purple glaze! If you’re looking for a treat that’s as fun to make as it is to eat, give these a try. I promise: once you taste them, you’ll want to make them part of every cozy brunch or celebratory breakfast.

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