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Blueberry Cake Donuts

Blueberry cake donuts are baked soft and springy, studded with fresh blueberries and dipped in a pale purple blueberry glaze. This easy donut recipe bakes in a 12-cavity pan and finishes with 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: 320
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 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 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 in a mixing bowl.
  3. Whisk the large eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl.
  4. Combine the dry mixture with the wet mixture just until blended.
  5. Fold in the fresh blueberries.
  6. Fill each donut cavity about 2/3 full using a piping bag or spoon.
  7. Bake for 10-12 minutes at 375°F until a toothpick comes out clean and the donuts spring back when touched.
  8. Cool the donuts in the pan for 5 minutes, then transfer to a rack (cool until no longer hot to the touch).
Make and dip in blueberry glaze
  1. Cook the fresh blueberries in a small saucepan over medium heat until the berries burst, stirring occasionally.
  2. Strain the blueberry mixture, then whisk in the powdered sugar and lemon juice until smooth and glossy.
  3. Dip the top of each cooled donut in the blueberry glaze so the glaze drips down the sides.
  4. Let the glazed donuts set on the rack until the surface looks set and shiny.

Notes

For the best soft crumb, mix the batter just until the dry ingredients disappear and fold the blueberries gently so they don’t stain too much. Store in an airtight container in the refrigerator up to 3 days; bring to room temperature before serving. These freeze well for up to 2 months, but glaze after thawing for the prettiest drip. For a dairy-free option, use plant-based buttermilk (milk + lemon juice or a buttermilk-style substitute) in place of buttermilk.