Go Back

Blueberry Cake Donuts

Blueberry cake donuts that bake up soft and golden with fresh blueberries baked right into the crumb. These baked blueberry donuts are finished with a pale purple blueberry glaze that drips down the sides for a glossy, light-catching finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
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

Method
 

Bake the cake donuts
  1. Preheat the oven to 375°F and grease a 12-cavity donut pan so the donuts release easily.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed.
  3. Whisk the eggs, buttermilk, vegetable oil, and vanilla extract separately 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, keeping the batter level for even domes.
  6. Bake for 10-12 minutes at 375°F 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 finish cooling.
Make and glaze
  1. Cook the fresh blueberries in a small saucepan until they burst and release their juices.
  2. Strain the cooked blueberries, then whisk the strained mixture with powdered sugar and lemon juice until smooth.
  3. Dip the top of each cooled donut in the blueberry glaze, then let it set on the rack while the glaze drips down the sides.

Notes

For clean, vivid glazing, cool donuts fully before dipping so the pale purple glaze clings instead of melting off. Store in an airtight container in the fridge up to 3 days; warm briefly in the oven at 325°F for best texture. Freezing is yes—freeze without glaze for up to 2 months and glaze after thawing. For a lighter option, use half the powdered sugar and reduce lemon juice slightly, but the glaze will be thinner and less opaque.