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
Scale
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
