Blueberry Cake Donuts

There's just something about Blueberry Cake Donuts that makes me so happy. The purple color, the cakey texture, the vanilla glaze that soaks in every nook and cranny creating the perfect crispy crunch on the exterior. And the flavor!

Blueberry Cake Donuts will fulfill every dream you have of the perfect donut.

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Homemade Baked Blueberry Cake Donuts

My absolute favorite flavor of donut is Dunkin Donuts blueberry cake donut. I hear there's also a very similar Krispy Kreme blueberry cake donut recipe. I haven't had this one, but I have a hunch mine could easily compete!

I never would have thought that blueberry doughnuts would turn out to be my favorite, but lo and behold, there's something really special about the flavor that makes it irresistible.

Having the ability to recreate these in a homemade version that's both easy and baked instead of fried has saved me tons of calories (and money!).

If you haven't noticed by now, I'm a huge fan of making donuts at home.

And baking blueberry cake doughnuts at home has once again reinforced my decision that made from scratch donuts is the way to go.

How to Make Blueberry Cake Donuts at home

If you don't already have at least one donut pan in your kitchen pantry, I highly recommend getting one or two ASAP.

They are inexpensive and there's nothing quite like a homemade donut that's in the shape of an actual donut to make the experience of homemade baked donuts complete!

This baked blueberry cake donut recipe comes together quickly. The recipe uses both all-purpose and cake flour to achieve a tender, cakey interior for this baked donut.

If you do not have cake flour, you can easily substitute it - click here and scroll down to the tips section for my easy substitution for cake flour.

Using one whole egg plus an additional egg yolk helps create structure and richness to the donut. And the buttermilk gives these blueberry donuts a slight tang, moisture, and tenderness.

As you'll read more about below in the tips section, I recommend using frozen blueberries for this recipe.

Frozen blueberries are definitely more convenient, too, as you can keep them much longer than fresh and you'll have them on hand for whenever the mood strikes to bake these donuts up.

Glazed Blueberry Donuts

The icing on the cake for these blueberry cake donuts is the glaze. The glaze is simple to whisk together using powdered sugar, milk, vanilla and a pinch of salt.

Once the blueberry donuts are completely cooled, dunk them, top and bottom, into that glaze and allow it to soak in before taking your first bite.

The glaze on these donuts provides just the right amount of crisp and crunch to the exterior. This complements the cakey interior so well creating a heavenly donut bite.

Tips for Making Blueberry Cake Donuts

• I highly recommend investing in a donut pan (or two) for this, and other baked donut recipes. They're inexpensive (less than $15 for two) and make the shape and baking of these donuts come out perfectly! Most are also non-stick which makes removing the donuts (and clean-up!) super easy
• I recommend using frozen blueberries for this recipe rather than fresh. Frozen blueberries, when thawed, will give you all that delicious and beautiful purple-hued juice that, when mixed into the batter, makes these the perfect color and consistency
• To fill the donut cavities, you can use a piping bag or create your own. Start by taking a gallon sized ziptop bag and fill it with the donut batter. Squeeze as much air out of the bag as you can and twist the top to close so the batter doesn't squeeze out the top while you're piping. On one bottom corner, snip a small diagonal piece off with a scissor. Squeeze the batter out into each cavity, filling only ⅔ of the way, and smooth the top of the batter with a butter knife or small offset spatula 
• Try not to overfill the donut cavities with batter. It may be tempting, however, the donuts will puff up while baking. And, you’ll lose the hole in the middle if you overfill. If this does happen, just take a sharp knife and cut out the middle once the donuts are cooled to get the center hole back. You may also use an apple corer, cupcake corer or a large piping tip to punch the center out. I like to dunk these little scraps in the glaze and pop em in my mouth while topping the donuts (baker’s privilege!)

Useful Kitchen Tools for Making Blueberry Cake Donuts

Donut Pans

Stand Mixer

Reusable Piping Bag

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Blueberry Cake Donuts

There's just something about Blueberry Cake Donuts that makes me so happy. The purple color, the cakey texture, the vanilla glaze that soaks in every nook and cranny creating the perfect crispy crunch on the exterior. And the flavor!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: All Recipes, Breakfast, Dessert, Snack

Cuisine: American

Servings: 15 servings

Calories: 303kcal

Author: Kimberlee Ho

Ingredients

For the Blueberry Donuts:

• 3 tablespoons unsalted butter room temperature
• 1 cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 cup cake flour
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 1 cup buttermilk
• 2 cups frozen blueberries thawed

For the Glaze:

• 3 cups powdered sugar
• ½ cup milk
• ¼ teaspoon kosher salt
• 1 tablespoon vanilla extract

Instructions

• Preheat the oven to 350 degrees F (177 degrees C). Spray donut pans with nonstick cooking spray and set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
• In a separate bowl, whisk together the all-purpose and cake flours, baking soda, and baking powder.
• Add the whole eggs and egg yolk to the mixer and cream until blended, about 1 minute, stopping to scrape the sides as needed.
• Alternately add the flour mixture and the buttermilk in 3 stages, mixing on medium-low and stopping to scrape down the sides between additions.
• Turn mixer to low and gently stir in the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue/purple.
• Fill a large piping bag (or large ziplock bag with a corner cut off) with the batter.
• Pipe batter into each donut well until each is about ⅔ of the way full (do not fill to the top).
• Bake in preheated oven for 18 to 20 minutes or until the donuts spring back when poked. Allow to cool completely before glazing.
• In a big bowl, combine all the glaze ingredients and whisk together. Adjust the consistency by adding either milk to thin one teaspoon at a time or powdered sugar to thicken one tablespoon at a time.
• Once donuts are completely cool, dip each donut top and bottom into the glaze, shaking off any excess, and placing on a wire rack set over a baking sheet lined with parchment paper.

Notes

• Store glazed donuts in container with tightly fitted lid at room temperature for up to 3 days
• Recipe adapted from Duff Goldman

Nutrition

Calories: 303kcal | Carbohydrates: 61.7g | Protein: 4.6g | Fat: 4.4g | Saturated Fat: 2.3g | Cholesterol: 45.9mg | Sodium: 238mg | Fiber: 1.2g | Sugar: 40g

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