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Blueberry Cake Donuts

Blueberry cake donuts with soft golden crumb studded with fresh blueberries, baked in a 12-cavity donut pan. They’re dipped in a pale purple blueberry glaze that turns glossy and 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: 330
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 donut pan

Method
 

Bake the blueberry cake donuts
  1. Preheat the oven to 375°F and grease a 12-cavity donut pan.
  2. Whisk together all dry ingredients in one bowl.
  3. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl.
  4. Combine wet and dry ingredients and mix just until blended; stop as soon as no dry streaks remain.
  5. Fold in the fresh blueberries gently so they stay intact.
  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 the donuts spring back when touched.
  8. Cool in the pan for 5 minutes, then transfer the donuts to a rack to cool completely.
Make the blueberry glaze and dip
  1. Cook the blueberries in a small saucepan over heat until they burst.
  2. Strain the blueberry mixture and whisk it with powdered sugar and lemon juice until smooth.
  3. Dip the top of each cooled donut in the blueberry glaze, letting excess drip down the sides.
  4. Let the glazed donuts set on the rack until the glaze looks shiny and firm.

Notes

For the best springy texture, mix the batter only until blended—overmixing can make the crumb tough. Store donuts in an airtight container in the refrigerator for up to 3 days; for best glaze, bring to room temperature before serving. Freezing: freeze baked, unglazed donuts up to 2 months, thaw, then dip in freshly mixed glaze. Dietary swap: for a lighter version, use low-fat buttermilk (and keep the rest the same) for a slightly less rich crumb.