Blueberry Cake Donuts: Cozy Delights for Any Day
There’s something undeniably heartwarming about the aroma of freshly baked blueberries that fills the kitchen, bathing it in a cozy scent reminiscent of lazy Sunday mornings and cherished family gatherings. Blueberry Cake Donuts are not just a treat; they’re an experience that invites fond memories and satisfies your sweet tooth in the most delightful way. Picture biting into a tender donut that’s bursting with juicy wild blueberries and topped with a glossy blueberry glaze—pure bliss. This recipe is perfect for an easy sweet treat to whip up during the week or for special occasions. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: With only a handful of simple ingredients, these blueberry cake donuts come together in no time!
- Tender & Moist: Thanks to the wild blueberries, these donuts are soft, tender, and oh-so-delicious.
- No Frying Required: Baked to perfection, these donuts are a healthier twist on the classic fried version, making them guilt-free!
- Perfect for Any Occasion: Whether it’s a cozy family breakfast, brunch with friends, or a seasonal celebration, these donuts are versatile and crowd-pleasing.
- Fun to Customize: With endless topping and flavor variations, you can make these donuts uniquely yours every time you bake.
What You’ll Need
Gather These Simple Ingredients for Blueberry Cake Donuts:
- 2 tablespoons butter (plus extra for greasing the donut tin)
- ⅓ cup sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries (plus 2 tablespoons, see recipe notes)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioners sugar)
Let’s Make It Together
Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
Add the butter to a large, microwave-safe mixing bowl. Heat the butter until melted, about 20 to 30 seconds.
Add the sugar, milk, egg, and 1 ½ teaspoons of vanilla to the melted butter. Whisk until smooth and creamy.
Use a fine mesh sieve to sift the flour into the bowl. Add the baking powder and salt, and gently fold with a rubber spatula until the flour is mixed in about halfway.
Carefully add the wild blueberries. Gently fold the donut batter until the blueberries are evenly distributed and no dry bits of flour remain. (If using frozen blueberries, don’t be alarmed if the batter turns a bit purple.)
Spoon the donut batter into the prepared piping bag. Pipe one full circle of batter neatly into each of the 6 donut holes. Use any remaining batter to fill the donuts evenly and smooth the tops with a wet fingertip.
Place the donut pan in the preheated oven and bake for 13 to 15 minutes. Once baked, remove the pan from the oven and let the donuts cool on a wire rack for 10 minutes. Gently turn the donuts out onto the rack to cool completely before glazing.
To glaze the donuts, heat the reserved blueberries for 15 to 20 seconds in a small microwave-safe bowl. Mash the warmed berries with a fork, then press through a fine mesh strainer to reserve the juice and discard the solids.
Sift the powdered sugar into a second bowl and add the ⅛ teaspoon of vanilla extract. Gradually add the blueberry juice—about ½ teaspoon at a time—stirring well between each addition until the glaze is runny yet thick, about the consistency of honey.
Spoon the glaze evenly over each cooled donut—there should be enough glaze for all 6. Allow the glaze to set for at least 20 minutes before serving.
Delicious Variations to Try
Lemon Blueberry Donuts: Add the zest of one lemon into the batter for a zesty twist that perfectly complements the blueberries.
Coconut Topping: Sprinkle unsweetened shredded coconut over the glaze for a tropical flair.
Cinnamon Sugar Coating: Once the donuts cool, toss them in a mixture of cinnamon and sugar for a warm, comforting flavor.
Chocolate Drizzle: Drizzle melted dark chocolate over the glazed donuts for an indulgent treat.
Chef Emma’s Helpful Tips
Make-Ahead: You can prepare the donut batter the night before and keep it in the fridge overnight. Just pipe and bake in the morning for a fresh start to your day!
Ingredient Swaps: If you’re out of wild blueberries, fresh blueberries or even raspberries work beautifully. Just adjust the sweetness as needed!
Storage: Keep leftover donuts in an airtight container at room temperature for up to 3 days. To refresh, pop them in the microwave for a few seconds.
Freezing: Freeze uncooked donut batter in a piping bag for up to a month. Just thaw in the fridge overnight and bake fresh donuts whenever the craving strikes!
Nutrition Information per Serving
- Serving Size: 1 donut
- Calories: 180
- Carbs: 28g
- Sugar: 12g
- Fat: 5g
- Protein: 2g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the donut batter up to a day in advance and store it in the refrigerator until you’re ready to bake.
Can I use different ingredients?
Absolutely! You can substitute different berries or even add chocolate chips for a fun twist.
How do I store leftovers?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh!
How long does it last?
While these Blueberry Cake Donuts are best eaten fresh, they can last for up to 3 days at room temperature or freeze well for up to a month.
Wrapping It Up
These Blueberry Cake Donuts are an irresistible blend of nostalgia and warmth that will not only fill your home with delightful aromas but also create treasured memories alongside a loving cup of coffee or tea. With every tender bite, you’ll find yourself feeling cozy, comforted, and satisfied. Save this Blueberry Cake Donuts recipe to your desserts board so it’s ready when you need a sweet treat! Enjoy your baking adventure, my friends!
Print
Blueberry Cake Donuts
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious blueberry cake donuts topped with a glossy blueberry glaze, perfect for any occasion.
Ingredients
- 2 tablespoons butter (plus extra for greasing the donut tin)
- ⅓ cup sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries (plus 2 tablespoons, see recipe notes)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioners sugar)
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
- Add the butter to a large, microwave-safe mixing bowl. Heat the butter until melted, about 20 to 30 seconds.
- Add the sugar, milk, egg, and 1 ½ teaspoons of vanilla to the melted butter. Whisk until smooth and creamy.
- Use a fine mesh sieve to sift the flour into the bowl. Add the baking powder and salt, and gently fold with a rubber spatula until the flour is mixed in about halfway.
- Carefully add the wild blueberries. Gently fold the donut batter until the blueberries are evenly distributed and no dry bits of flour remain.
- Spoon the donut batter into the prepared piping bag. Pipe one full circle of batter neatly into each of the 6 donut holes.
- Place the donut pan in the preheated oven and bake for 13 to 15 minutes. Once baked, remove the pan and let the donuts cool on a wire rack for 10 minutes.
- To glaze the donuts, heat the reserved blueberries for 15 to 20 seconds in a small microwave-safe bowl. Mash the warmed berries with a fork, then press through a fine mesh strainer to reserve the juice.
- Sift the powdered sugar into a second bowl and add the ⅛ teaspoon of vanilla extract. Gradually add the blueberry juice until the glaze is runny yet thick.
- Spoon the glaze evenly over each cooled donut. Allow the glaze to set for at least 20 minutes before serving.
Notes
Make-ahead: Prepare the donut batter the night before and keep it in the fridge overnight. Store leftover donuts in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
