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
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.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
