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Blueberry Cake Donuts

Blueberry cake donuts are baked soft and golden, with fresh blueberries visible throughout the crumb. Dip them in a pale purple blueberry glaze that drips down the sides for a glossy finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the cake donuts
  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 2 eggs large eggs
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
For the blueberry glaze
  • 1 cup fresh blueberries
  • 1.5 cup powdered sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan
  • 1 12-cavity donut pan
  • 1 small saucepan

Method
 

Bake the blueberry cake donuts
  1. Preheat the oven to 375°F and grease a 12-cavity donut pan.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Combine the wet and dry ingredients just until blended, then fold in the fresh blueberries.
  5. Fill each donut cavity about 2/3 full using a piping bag or spoon.
  6. Bake for 10-12 minutes, until a toothpick comes out clean and the donuts spring back when touched.
  7. Cool the donuts in the pan for 5 minutes, then transfer them to a rack to cool completely.
Make and apply the blueberry glaze
  1. Cook the fresh blueberries in a small saucepan until they burst and release juices.
  2. Strain the cooked blueberries, then whisk the strained blueberry liquid with the powdered sugar and lemon juice until smooth.
  3. Dip the top of each cooled donut into the blueberry glaze, then let them set on the rack so the glaze drips down the sides.

Notes

For the softest crumb, mix the batter only until you no longer see dry flour, then fold in blueberries gently. Store in an airtight container in the refrigerator up to 3 days; freeze up to 1 month (freeze unfrosted or freeze glazed donuts with parchment separation). For a dairy-free option, use plant-based buttermilk made with an unsweetened non-dairy milk and lemon juice (or a store-bought non-dairy buttermilk substitute).