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Blueberry Cake Donuts

Blueberry cake donuts with a soft golden crumb, studded with fresh blueberries and dipped in a pale purple blueberry glaze. Baked in a donut pan for an easy donut recipe with a clean toothpick test and a glossy glaze that drips down the sides.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
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 blueberry cake donuts
  1. Preheat oven to 375°F and grease a 12-cavity donut pan.
  2. Whisk together all dry ingredients until evenly combined.
  3. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl.
  4. Combine wet and dry ingredients just until blended; stop mixing once no dry streaks remain.
  5. Fold in fresh blueberries gently so they stay whole.
  6. Fill each donut cavity about 2/3 full using a piping bag or spoon.
  7. Bake for 10-12 minutes, until a toothpick comes out clean and donuts spring back when touched.
  8. Cool in the pan for 5 minutes, then transfer donuts to a rack to finish cooling.
Make and glaze the blueberry topping
  1. In a small saucepan, cook blueberries until they burst and release their juices, stirring as needed.
  2. Strain the cooked blueberries to remove skins and solids, then whisk the hot blueberry liquid for 10-15 seconds to smooth.
  3. Whisk powdered sugar and lemon juice into the strained blueberry liquid until smooth and pale purple.
  4. Dip the top of each cooled donut in the blueberry glaze, letting excess drip back into the bowl so glaze catches the light.
  5. Set donuts on the rack until the glaze sets.

Notes

Pro tip: fold in the blueberries last and mix just until blended to keep the crumb tender and prevent burst berries from streaking the batter. Store baked donuts in an airtight container in the fridge up to 3 days; rewarm briefly in the oven if desired. Freeze donuts glazed or unglazed up to 2 months—thaw overnight in the fridge. For a dairy-free option, swap buttermilk with an equal amount of dairy-free buttermilk (or make it with plant milk plus lemon juice) to keep the same moist texture.