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    Home » Breakfast » Donuts

    Blueberry Cake Donuts

    4.50 from 2 votes
    24 Comments

    Mar 2, 2020

    (updated Nov 7, 2022)

    by Kimberlee Ho

    Jump to Recipe
    Blueberry Cake Donuts | kickassbaker.com pin for pinterest
    Blueberry Cake Donuts | kickassbaker.com pin for pinterest with text overlay

    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.

    stack of 3 blueberry cake donuts, top donut with bite taken out

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    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.

    Overhead of blueberry cake donuts with center one doused in glaze

    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.

    Close up for blueberry cake donut with glaze on it and 2 blueberries sitting on top

    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.

    Stack of 3 blueberry glazed cake donuts, hand reaching for top one

    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!)
    overhead of baked blueberry donuts with blueberries around

    Useful Kitchen Tools for Making Blueberry Cake Donuts

    Donut Pans

    Stand Mixer

    Reusable Piping Bag

    Overhead of blueberry cake donut covered in glaze with 2 blueberries on it

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Are you a donut lover like me? Check out these donut recipes and give them a try! Or Pin them for later:

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    stack of three blueberry glazed cake donuts reaching for top one
    overhead of blueberry cake donut covered in glaze with 2 blueberries on it
    stack of 3 blueberry cake donuts, top donut with bite taken out

    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
    Cook Time: 20 minutes
    Total Time: 35 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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    Filed Under

    DonutsIntermediateBlueberries
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      Comments

    1. Bhoomika

      March 06, 2020 at 8:20 am

      How can I substitute the blueberries??
      I don't get blueberries where I live so...

      Reply
      • Kim

        March 07, 2020 at 7:30 pm

        You can try replacing the blueberries with another frozen berry in the same quantity. If you don't have any frozen berries, try them plain without the fruit or try folding in a dried fruit!

        Reply
    2. Tasia ~ two sugar bugs

      March 08, 2020 at 12:43 pm

      The texture and glaze on these donuts look just perfect Kim! Can't wait to give them a try!

      Reply
      • Kim

        March 09, 2020 at 10:01 am

        They are absolutely perfect!

        Reply
    3. Deb

      June 02, 2020 at 1:08 am

      Are the frozen blueberries supposed to be drained?
      Same with other frozen fruits? If not drained there will be much more liquid going into the recipe. May I ask why frozen blueberries are recommended rather than fresh?

      Reply
      • Kim

        June 02, 2020 at 10:04 am

        Hi Deb! I actually wrote about this in the blog post - 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. You can certainly use fresh, but I love that purple color the juice from the thawed frozen blueberries provide.

        Reply
    4. Lucy nguyen

      June 16, 2020 at 12:52 pm

      Hi Kim! I can’t wait to try this recipe this weekend! Silly question, but can I just cut the ingredients in half to make just half the servings? Thank you!

      Reply
      • Kim

        June 16, 2020 at 1:07 pm

        Yep, that works! The only ingredient in this recipe that may be difficult to just cut in half is the egg yolk. I would recommend either including the full yolk (it likely won't have too much of an impact on the end result) or try whisking it with a fork and weighing it, then pouring half into the batter.

        Reply
    5. Thùy Nguyen

      July 11, 2020 at 10:27 pm

      Just tried the recipe couple of days ago. Everyone who tried it liked it! 👍. Donut definitely had more of a cake texture. Happy that icing was not too sweet.

      Reply
      • Kim

        July 13, 2020 at 10:29 am

        so very happy to hear this, Thuy! Thanks for making the recipe and sharing this feedback!

        Reply
    6. Laurie

      October 17, 2020 at 2:25 pm

      5 stars
      Just made this for the first time today. I think I should have let mine bake a minute longer. I used silicone pans and it seems they don't quite crisp as much. The flavor was delicious, just felt like I didn't get the texture quite right so I'd like to try again

      Reply
      • Kim

        October 17, 2020 at 6:56 pm

        I'm glad you like the flavor a lot! I've never used silicone pans, so it's good to know they don't crisp up enough. The metal pans are super inexpensive on amazon if you want to try those. Good luck!!

        Reply
    7. Andi

      August 04, 2021 at 6:00 pm

      Is 3 TBL of butter correct? Mine is not creaming or fully, just sandy sugar?

      Reply
      • Kim

        August 04, 2021 at 6:05 pm

        Yes, that's correct! Is your butter room temperature? Try mixing it for a bit longer to see it comes together.

        Reply
    8. Kelsey

      August 05, 2021 at 7:23 pm

      Hi Kim- can these be frozen for a few days? Thanks!

      Reply
      • Kim

        August 06, 2021 at 3:11 pm

        Yes! Freeze them hen they're fresh so they're freshest tasting when you thaw them. Enjoy!

        Reply
    9. Tracy

      March 13, 2022 at 5:45 pm

      May be a silly question, bit if I use frozen wild blueberries would I use the same amount or a bit less, do you think?
      These are my husband's favorite type of donut and I'd love to give them a go!
      Thanks!

      Reply
      • Kimberlee Ho

        March 14, 2022 at 12:25 pm

        I think the amount would be about the same. To be sure, I would start by adding a bit less than the recipe calls for (1/4 - 1/2 cup less). That way, you can look at the batter and see if it looks like there are enough blueberries throughout and the color is that nice shade of purple. You can always add a bit more, if needed! Let me know how it works out!

        Reply
    10. Katie

      March 21, 2022 at 12:24 pm

      Can you fry this donut instead of baking?

      Reply
      • Kimberlee Ho

        March 22, 2022 at 7:10 pm

        Hi Katie! I haven't tried frying them. They are quite tender, so I wonder if they'd hold up to frying. If you try it, let me know!

        Reply
      • Frances Christian

        June 17, 2022 at 9:43 am

        Hi, someone asked earlier if you are supposed to use the juice from the thawed blueberries or drain them. I didn’t see and answer. Do we drain or use the juice?
        Thank you, Frances Christian

        Reply
        • Kimberlee Ho

          June 17, 2022 at 10:20 am

          I'm sorry I did not answer the previous question about this! I do drain the juice from the thawed blueberries before adding them to the batter. You can use the juice for something else. Enjoy and happy baking!

          Reply
    11. April Singer

      June 04, 2022 at 6:52 pm

      4 stars
      Tried this recipe today. My first time making baked donuts. I had two Wilton donut pans, six donuts each. Following the instructions to not fill to the top I got 18 nice sized donuts.

      I added lemon zest to the batter, lemon juice to the glaze, and a little fresh zest on the top of a few while the glaze was still wet.

      They are good. We'll be giving away some because we don't want to eat them all!

      Reply
      • Kimberlee Ho

        June 05, 2022 at 12:11 pm

        I love the addition of lemon zest and juice! I'm glad you loved them.

        Reply

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