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Blueberry Cake Donuts

Light, tender, and bursting with wild blueberry flavor, these oven-baked blueberry cake donuts are a fun twist on your morning muffin. Topped with a naturally vibrant blueberry glaze, they’re as pretty as they are delicious—perfect for breakfast, brunch, or a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

✔ No frying required — simple, mess-free oven baking.
✔ Adorably delicious — the kind of treat that disappears fast.
✔ No yeast, no waiting — mix, pipe, and bake in under 30 minutes.

Ingredients You’ll Need

  • Wild Blueberries – Fresh or frozen work great. Frozen berries give the batter a gorgeous purple tint.
  • Butter – For richness and tenderness (margarine works too).
  • Whole Milk – Any milk works, but whole milk yields the best crumb.
  • Vanilla Extract – Almond extract is a tasty alternative.
  • Flour, Baking Powder, Salt – Classic cake donut base.
  • Powdered Sugar & Blueberry Juice – For that dreamy purple glaze.

(Full measurements in recipe card below.)

How to Make Blueberry Cake Donuts

  1. Preheat & Prep – Heat oven to 350°F (180°C) and grease a 6-hole donut pan.
  2. Make the Batter – Melt butter, whisk in sugar, milk, egg, and vanilla. Sift in flour, baking powder, and salt. Fold halfway.
  3. Add Blueberries – Gently fold in berries until just combined.
  4. Pipe the Donuts – Spoon batter into a piping bag and fill each donut cavity evenly. Smooth tops with a wet fingertip.
  5. Bake – 13–15 minutes, until golden. Cool completely before glazing.
  6. Make the Glaze – Heat blueberries, mash, and strain for juice. Mix with powdered sugar and vanilla until smooth. Spoon over donuts.

Tips for Perfect Blueberry Donuts

  • Don’t overmix — keeps them soft and fluffy.
  • Try lemon zest in the batter for a fresh twist.
  • Skip the glaze? Toss warm donuts in cinnamon sugar.
  • Best enjoyed same day for maximum freshness.

Variations

  • Citrus Burst – Add lemon or orange zest to batter.
  • Double Berry – Mix in raspberries or strawberries with the blueberries.
  • Vanilla Glaze – Skip the blueberry juice for a creamy white topping.

Prep Time: 15 mins
Cook Time: 10–15 mins
Total Time: 25–30 mins
Yield: 6 donuts

With their golden edges, soft blueberry-studded centers, and that sweet purple glaze, these Blueberry Cake Donuts are bakery-level beautiful—without the fuss. Whether you enjoy them with a hot coffee or pack them for brunch, they’ll be gone before you know it.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat Oven & Prepare Pan
    • Preheat oven to 350°F (175°C).
    • Grease a donut pan or line with nonstick spray.
  2. Mix Dry Ingredients
    • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix Wet Ingredients
    • In another bowl, whisk together sugar, eggs, melted butter, buttermilk, and vanilla.
  4. Combine & Fold in Blueberries
    • Gradually add wet ingredients to dry, stirring until just combined.
    • Gently fold in blueberries.
  5. Fill Donut Pan
    • Spoon batter into prepared donut pan, filling about ¾ full.
  6. Bake
    • Bake for 15–18 minutes, until a toothpick comes out clean.
    • Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
  7. Glaze
    • Whisk powdered sugar, milk, and vanilla until smooth.
    • Drizzle over cooled donuts. Let set before serving.