Description
Soft, moist, and bursting with sweet blueberries, these baked blueberry cake donuts are a quick and easy treat perfect for breakfast, brunch, or dessert.
Ingredients
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1 ½ cups all-purpose flour (or vanilla cake mix)
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1 tsp baking powder
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½ tsp salt
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⅓ cup granulated sugar
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1 large egg
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⅓ cup buttermilk
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2 tbsp unsalted butter, melted
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1 tsp vanilla extract
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¾ cup blueberries (fresh or frozen)
For the glaze:
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1 cup powdered sugar
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2–3 tbsp milk (or blueberry juice)
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Optional: ½ tsp lemon zest
Instructions
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Preheat oven to 350°F (175°C). Grease a donut pan.
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In a large bowl, whisk egg, buttermilk, melted butter, and vanilla.
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In a separate bowl, combine flour, baking powder, salt, and sugar.
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Add dry ingredients to wet and mix until just combined.
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Gently fold in blueberries.
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Pipe or spoon batter into donut pan, filling each cavity ⅔ full.
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Bake for 12–14 minutes until lightly golden and a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a rack.
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Mix glaze ingredients and drizzle over cooled donuts.
Notes
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Do not thaw frozen blueberries to avoid batter discoloration.
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For extra flavor, add lemon zest to the batter or glaze.
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Store in an airtight container for 2–3 days or freeze unglazed donuts for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 280–300 kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg