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Blueberry Cake Donuts

Blueberry cake donuts are baked to a soft, golden crumb with blueberries studded throughout, then dipped in a pale purple blueberry glaze. This easy donut recipe uses a 12-cavity pan for tender baked donuts with a glossy drip-down finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 270
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
  • 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 12-cavity donut pan
  • 1 small saucepan

Method
 

Bake the blueberry cake donuts
  1. Preheat the oven to 375°F and grease a 12-cavity donut pan. The cavities should be lightly coated so the donuts release cleanly.
  2. Whisk together all dry ingredients in one bowl. Mix until the baking powder, baking soda, salt, and cinnamon are evenly distributed.
  3. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl. Whisk until the mixture looks smooth and uniform.
  4. Combine the wet and dry mixtures just until blended. Stop as soon as no dry streaks remain to keep the crumb tender.
  5. Fold in the fresh blueberries gently. Leave them whole and evenly scattered through the thick batter.
  6. Fill each donut cavity about 2/3 full using a piping bag or spoon. Aim for level tops so the donuts bake evenly.
  7. Bake for 10-12 minutes, until a toothpick comes out clean and the donuts spring back when touched. The edges should look set and the centers should not look wet.
  8. Cool in the pan for 5 minutes, then transfer to a rack. The donuts should be warm but firm enough to handle without cracking.
Make and dip in blueberry glaze
  1. Cook the blueberries in a small saucepan until they burst. You should see juices released and the berries break down.
  2. Strain the cooked blueberries to remove skins and seeds, then whisk in the powdered sugar and lemon juice until smooth. The glaze should be glossy and pale purple.
  3. Dip the top of each cooled donut in the blueberry glaze, letting excess drip back. Aim for a visible glaze layer that catches light and drips down the sides.
  4. Let the glazed donuts set on the rack. The surface should look firm and shiny before serving.

Notes

For the most even baking, keep the batter thick and avoid overmixing once wet and dry are combined—this helps the donuts stay soft. Store in an airtight container in the refrigerator up to 3 days; freeze unglazed donuts up to 1 month and thaw, then glaze after thawing. To make them dairy-free, swap buttermilk with an equal amount of unsweetened soy buttermilk (or a non-dairy buttermilk alternative) and use a dairy-free glaze if needed.