If you love the sweet-tart burst of blueberries nestled inside a tender, cakey donut, then these Blueberry Cake Donuts are about to become your new obsession. Imagine a batch of golden, bakery-style donuts with juicy blueberries in every bite, all finished with a luscious vanilla glaze. These beauties come together in just 30 minutes, making them perfect for a leisurely weekend breakfast or an impromptu dessert. Whether you’re baking for family, friends, or just treating yourself, these Blueberry Cake Donuts will bring a little sunshine to your day—no deep fryer required!
Ingredients You’ll Need
One of the joys of Blueberry Cake Donuts is how effortlessly the ingredients come together. Each component plays a starring role, from the fluffiness of the flour to the juicy pop of those fresh or frozen blueberries. Let’s break down why every ingredient matters for the perfect donut.
- All-purpose flour: The foundation for a tender, cakey texture that holds everything together beautifully.
- Baking powder: Gives your donuts their signature lift and lightness.
- Baking soda: Works with the sour cream to ensure a soft crumb and a delicate rise.
- Salt: Enhances all the sweet and fruity flavors, bringing balance to each bite.
- Ground cinnamon: Adds a cozy warmth that pairs perfectly with blueberries.
- Granulated sugar: Sweetens the batter just enough and helps create that golden crust.
- Large eggs: Bind the batter together and add rich flavor.
- Sour cream: The secret to super-moist and tender donuts—don’t skip it!
- Whole milk: Loosens the batter for a smooth, pourable consistency.
- Unsalted butter (melted and cooled): Adds richness and a touch of buttery flavor.
- Vanilla extract: Rounds out all the flavors and adds classic bakery aroma.
- Fresh or frozen blueberries: The star of the show—use them straight from the freezer if needed for less bleeding.
- Optional glaze (powdered sugar, milk, vanilla): For anyone who loves a sweet, glossy finish on top!
How to Make Blueberry Cake Donuts
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F. Give your donut pan a light greasing with butter or nonstick spray, making sure you get into every nook and cranny—this ensures your Blueberry Cake Donuts pop out effortlessly and keep their perfect shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step not only blends the leaveners and spices evenly but also helps prevent any clumps in your batter later.
Step 3: Whisk the Wet Ingredients
In a large bowl, beat the sugar and eggs together until the mixture looks pale and fluffy. This little bit of extra whisking adds air, giving your donuts their soft, delicate crumb. Next, mix in the sour cream, milk, melted butter, and vanilla extract until everything is smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently just until combined. It’s totally fine if you see a few streaks of flour—overmixing can make your donuts tough, so a gentle hand is key here.
Step 5: Fold in the Blueberries
Now comes the fun part! Gently fold in the blueberries, being careful not to burst them or overmix the batter. If you’re using frozen berries, toss them in straight from the freezer to minimize color bleeding.
Step 6: Fill the Donut Pan
Spoon or pipe the batter into your prepared donut pan, filling each cavity about three-quarters full. A piping bag or a zip-top bag with the corner snipped off makes this step neat and easy—just twist and squeeze!
Step 7: Bake to Perfection
Pop your pan into the oven and bake for 12 to 15 minutes, until the tops are golden and a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for five minutes, then transfer them to a wire rack to finish cooling completely.
Step 8: Glaze (Optional but Recommended!)
If you’re feeling fancy, whisk together the powdered sugar, milk, and vanilla for a simple, sweet glaze. Dip the tops of the cooled donuts, then set them back on the rack to let the glaze set. Watch them shine!
How to Serve Blueberry Cake Donuts
Garnishes
For a dazzling finish, try sprinkling a few extra fresh blueberries on top of the glazed donuts, or add a light dusting of powdered sugar. Lemon zest is another lovely touch that brightens up each bite and looks beautiful for brunch spreads.
Side Dishes
Pair your Blueberry Cake Donuts with a creamy Greek yogurt parfait, a fruit salad, or even a frothy cappuccino for the ultimate breakfast or brunch combination. These donuts also make a delightful afternoon snack alongside a cup of Earl Grey tea.
Creative Ways to Present
Stack your donuts high on a cake stand for a playful centerpiece, arrange them in a donut tower for celebrations, or package them up in a pretty bakery box as a thoughtful homemade gift. However you serve them, Blueberry Cake Donuts are sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Cake Donuts in an airtight container at room temperature for up to two days. They stay soft and moist, but if you’ve glazed them, place a sheet of parchment paper between layers to keep them from sticking together.
Freezing
To freeze, let the donuts cool completely, then arrange them on a baking sheet and freeze until solid. Transfer to a freezer bag or container, and they’ll keep for up to two months. For best results, freeze without glaze and add it after thawing.
Reheating
When you’re ready for a treat, simply thaw the donuts at room temperature, then warm them in a 300°F oven for about 5 minutes. This brings back their irresistible softness—just like freshly baked!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in Blueberry Cake Donuts. Just add them straight from the freezer to prevent excess bleeding and keep your batter looking pretty.
Do I need a donut pan to make these?
While a donut pan gives you that classic shape, you can also use a muffin tin—just keep an eye on the baking time, as muffins may take a few minutes longer to cook through.
Can I make these dairy-free?
You can swap the milk and sour cream for your favorite non-dairy alternatives, and use a plant-based butter. The texture may vary slightly, but you’ll still get delicious results.
How do I prevent the donuts from sticking to the pan?
Make sure to grease your donut pan thoroughly, getting into every nook. If your pan is older or tends to stick, dust it lightly with flour after greasing for extra insurance.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in batches. These Blueberry Cake Donuts are always a hit at parties, brunches, and holiday gatherings.
Final Thoughts
If you’re searching for a recipe that brings joy to your kitchen and smiles to everyone at the table, give these Blueberry Cake Donuts a try. They’re easy, bursting with berry flavor, and just the thing to brighten up any morning. Happy baking!
Print
Blueberry Cake Donuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 donuts
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful treat with these homemade Blueberry Cake Donuts, baked to perfection for a light and fluffy texture. Packed with fresh blueberries and a hint of cinnamon, these donuts are an ideal breakfast or dessert option that’s easy to prepare and can be finished with a sweet vanilla glaze if desired.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a donut pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until combined.
- Beat Sugar and Eggs: In a large bowl, beat the granulated sugar with the eggs until the mixture becomes light and fluffy, which helps create a tender donut texture.
- Add Wet Ingredients: To the sugar and eggs, add the sour cream, whole milk, melted and cooled unsalted butter, and vanilla extract. Mix until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the batter tender.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, being cautious not to break them up or overmix the batter.
- Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about three-quarters full to allow room for rising.
- Bake: Bake the donuts for 12 to 15 minutes until the tops are golden and a toothpick inserted into a donut comes out clean.
- Cool Donuts: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Glaze (Optional): If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze and place them back on the rack to let the glaze set.
Notes
- Use a piping bag or a zip-top bag with the corner cut off to neatly fill the donut pan cavities.
- These donuts are best enjoyed the day they are made to preserve freshness.
- Store leftover donuts in an airtight container for up to 2 days.
- If using frozen blueberries, do not thaw them before folding into the batter to avoid color bleeding.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
