Name: Blueberry Cake Donuts
Prep time: 10 min
Cook time: PT-490110H50M27S
Total time: PT-490110H50M27S
Cuisine: Dessert / American‑Style
Ingredients: 1 1/2 cups all‑purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon (optional); 1/2 cup granulated sugar; 2 large eggs; 3/4 cup milk or buttermilk; 1/4 cup melted butter, cooled; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; For the glaze: 1 cup powdered sugar, 2–3 tbsp milk or lemon juice

Jump to Recipe·Leave a Review

Blueberry cake donuts are soft, moist, and bursting with juicy blueberries. Baked or fried, they have a tender crumb and a light glaze that adds the perfect amount of sweetness. These donuts are my go-to when I want something that feels special but comes together quickly with simple ingredients.

Why You’ll Love This Recipe

I love this recipe because it gives me that classic donut shop flavor without needing yeast or complicated steps. The batter is quick to mix, and the texture is moist and cake-like—perfect with my morning coffee or as a weekend treat. Plus, I can bake them if I want a lighter version or fry them for that golden, crispy edge. Either way, they’re full of fresh blueberry flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Ground cinnamon (optional)
Sugar
Eggs
Milk or buttermilk
Butter (melted and cooled)
Vanilla extract
Fresh or frozen blueberries
Powdered sugar (for the glaze)
Milk or lemon juice (for the glaze)

Directions

I preheat the oven (or heat oil if frying) and lightly grease a donut pan.
In a bowl, I whisk together the flour, baking powder, salt, and cinnamon.
In another bowl, I whisk the eggs, sugar, milk, melted butter, and vanilla until smooth.
I combine the wet and dry ingredients just until mixed—then gently fold in the blueberries.
I spoon or pipe the batter into the donut pan cavities (about ¾ full).
I bake until the donuts are golden and spring back when touched, or fry them until puffed and golden, then drain on paper towels.
While they cool slightly, I whisk together powdered sugar with milk or lemon juice for a simple glaze.
I dip the tops of the donuts in the glaze, let the excess drip off, and place them on a rack to set.

Servings and timing

This recipe makes about 8–10 donuts.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

I sometimes add a touch of lemon zest to the batter or glaze for extra brightness.
For a crumble topping, I sprinkle cinnamon-sugar streusel over the batter before baking.
I’ve used mini donut pans for bite-sized treats—just reduce the baking time.
I substitute blueberries with raspberries or chopped strawberries for a different fruit flavor.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
To reheat, I microwave them for a few seconds to bring back that soft texture.
They also freeze well—I wrap them individually and freeze for up to 1 month, then thaw at room temperature or warm gently before glazing. Blueberry Cake Donuts

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer—no need to thaw. I just fold them in gently to avoid turning the batter purple.

Do I need a donut pan?

For baked donuts, yes. But I’ve also fried this batter in hot oil by shaping with spoons—it works just as well.

Can I make these dairy-free?

Yes, I use almond milk and dairy-free butter substitutes with great results.

Why are my donuts dense?

Overmixing the batter can make them dense. I stir just until the flour disappears and the blueberries are mixed in.

Can I skip the glaze?

Definitely. They’re lightly sweet on their own, or I sometimes dust them with powdered sugar instead of glazing.

Conclusion

Blueberry cake donuts are a fun and easy treat that bring a bit of bakery magic to my own kitchen. Whether I bake or fry them, they turn out soft, flavorful, and packed with blueberries. Perfect for breakfast, brunch, or a sweet snack, they always disappear fast—and I always find myself making another batch soon after.

Blueberry Cake Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: lina
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Yield: 8–10 donuts
Category: Breakfast / Snack
Method: Baked (or Fried)
Cuisine: Dessert / American‑Style
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Blueberry cake donuts are soft, moist cakes loaded with juicy blueberries and finished with a light glaze — perfect for a cozy breakfast or a sweet snack without the fuss of yeast dough. They bake (or fry) quickly and deliver that bakery‑style flavor right at home.

Ingredients

1 1/2 cups all‑purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
1/2 cup granulated sugar
2 large eggs
3/4 cup milk or buttermilk
1/4 cup melted butter, cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries
For the glaze: 1 cup powdered sugar, 2–3 tbsp milk or lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and lightly grease a donut pan (or heat oil if frying).
In a bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
In another bowl, whisk eggs, sugar, milk (or buttermilk), melted butter, and vanilla until smooth.
Gently fold the dry ingredients into the wet mixture until just combined, then carefully fold in the blueberries. Do not overmix.
Spoon or pipe the batter into the donut pan cavities (fill about ¾ full). Bake for 10–12 minutes, until donuts spring back when lightly touched. If frying, spoon batter into hot oil and fry until puffed and golden, then drain on paper towels.
While the donuts cool slightly, whisk together powdered sugar with milk or lemon juice to make the glaze.
Dip the tops of warm donuts into the glaze, letting excess drip off, then place on a wire rack to set.

Notes

You can add a little lemon zest to the batter or glaze for extra brightness.
Mini donut pans work well for smaller, bite-sized donuts—just reduce baking time accordingly.
If using frozen blueberries, fold them in gently to avoid turning the batter purple.
For a dairy‑free version, substitute milk with plant‑based milk and butter with a dairy‑free margarine or oil.
Leftover donuts stay fresh for about 2 days at room temperature, or up to 4 days refrigerated. They freeze well for up to a month when wrapped properly; thaw and reheat gently before glazing.