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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!
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


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


  • 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.


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


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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