These blueberry cake donuts are the definition of what a blueberry donut should be! They are made with freeze dried and fresh blueberries for the ultimate blueberry flavor.
Donuts are the perfect morning treat with your morning coffee. But I can't bring myself to enjoy one that often knowing that it's fried so these baked blueberry cake donuts make me feel so much better about eating donuts without all the extra calories and unknown ingredients like our dear beloved Dunkin donuts.
If you're looking for more baked donut recipes check out these chocolate donuts! So many different ways you can dress and decorate these for any festive event.
Ever been curious what the difference between donuts and doughnuts were or how it became to be?
The spelling "donuts" is more casual and widely used in the US, while "doughnuts" is the more formal spelling and is more commonly used outside of the US.
Go to Recipe
- Why you'll love these blueberry cake donuts
- Blueberry Cake Donuts Ingredients:
- Let's make some Blueberry Cake Donuts:
- Glaze:
- Dip or Drizzle:
- Storage:
- Equipment for Blueberry cake donuts
- Glaze Variations: One of the best part!
- Tips to make blueberry cake donuts
- FAQ
- For More Sweet Breakfast Ideas:
- Blueberry Cake Donut Recipe
Why you'll love these blueberry cake donuts
- Easy to make with a moist crumb making these the best delicious donuts for a Saturday morning!
- Donuts that can be made in less than 1 hour. No deep fryer or donut cutter needed.
- Full of blueberry flavor, no artificial coloring or flavoring here
Blueberry Cake Donuts Ingredients:
Made with simple ingredients that you can find at your local grocery store
- Flour: All purpose flour works great! I haven't substituted with another flour.
- Baking Soda/Baking Powder: no substitutions here but read my post about baking soda and baking powder to learn more
- Salt: A little salt goes a long way and balances the flavors
- Cornstarch: Adds a softer texture to the donuts without making them feel too heavy
- Sugar: Use white granulated sugar, brown sugar can be substituted. Reducing the sugar in the recipe can alternate the texture and moistness of the donuts
- Vanilla Extract: I always add vanilla extract to everything I bake
- Butter/Oil: Use unsalted butter and a neutral flavorless oil like canola or vegetable oil.
- Egg: Use large whole egg
- Sour Cream: Adds moisture and richness, sour cream can be substituted with Greek yogurt. Make sure it's full fat for the extra moisture.
- Blueberries: This recipe uses a blend of both freeze dried and fresh blueberries. Freeze dried blueberries can be opt out but the flavor and color will not be the same.
See recipe card for full measurements.
Let's make some Blueberry Cake Donuts:
Step 1: In a large mixing bowl or stand mixer with the paddle attachment cream butter, oil and sugar.
Step 2: Add in egg and vanilla extract.
Step 3: In a coffee grinder/food processor add in the freeze-dried blueberries and crush finely.
This step can also be done in a small Ziploc bag but won't be as fine.
Step 4: In a separate medium bowl add in all the dry ingredients and whisk until all the dry ingredients are combined and then add into the wet ingredients along with the freeze dried blueberries. With a rubber spatula scrape the bottom of the bowl and sides to ensure even mixing. Combine the wet and dry ingredients until just combined leaving some dry pockets.
Step 5: Crush the fresh blueberries and add the sour cream and then fold into the batter with a rubber spatula.
Final Blueberry Cake Donut Batter (thick)
Step 6: Grease donut cavities well, add donut batter into a piping bag and pipe until ⅔ full
Bake donuts at 350F for 14 minutes or until the sides of the donuts are golden brown.
Once done allow them to cool for 5 minutes and then turn them out onto a wire cooling rack to allow them too fully cool. Repeat for the rest of the batter, this recipe should make 8 to 10 donuts depending on how full you fill the pan.
Glaze:
This makes a simple glaze. Scroll down to see more different flavor variations.
Mix together powdered sugar, melted butter, vanilla and milk until smooth.
Dip or Drizzle:
Once the donuts have cooled hold the bottom of the donut and dip the round part into the glaze and then allow it to dry on the rack.
You can also drizzle with a spoon or pastry bag letting it drip on the wire rack with parchment paper underneath.
Storage:
Store baked blueberry cake donuts in an airtight container at room temperature. The donuts will stay fresh for up to 3 days,
Freezer: Individually wrap each donut in plastic wrap and then freeze for up to 3 months. Thaw 10 to 15 minutes before enjoying.
Equipment for Blueberry cake donuts
- Donut Pan
- Piping bag
- Storage bag
Glaze Variations: One of the best part!
- Lemon glaze: Add 1 tablespoon of lemon juice and the lemon zest of a large lemon to the donuts and glaze for an extra zing!
- Blueberry glaze- Add 2 tablespoon of finely crushed freeze-dried blueberries to the glaze
- Vanilla Glaze: Add 1 teaspoon of vanilla bean to the glaze
Skip the glaze and dip them in powdered sugar or even a cinnamon sugar mix.
Tips to make blueberry cake donuts
Don't overmix- overmixing causes tunneling which is having large holes in your baked donuts. This is an indication that you overmixed your batter and your donuts won't be as soft and fluffy.
Overbaking- Every oven is different, always check your oven temp with another oven thermometer. A helpful tip is to check the time before the recipe calls for and then adjust time as needed.
Measuring Flour- Never pack the flour, always fluff, scoop and level off the flour. Or a better option is to measure flour in grams.
Spray donut pan with non-stick baking spray or grease pans with butter
FAQ
Bake them into regular sized muffin tins for a glazed blueberry muffin or a mini muffin tin for donut holes
Ideally yes! Most berries would be a good substitute for the blueberries.
For More Sweet Breakfast Ideas:
Blueberry Cake Donut Recipe
Ingredients
- 4 Tbsp Butter Softened
- 2 tablespoon Oil
- ¾ Cup Sugar
- 1 ½ Cup All Purpose Flour
- 2 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Large Egg Room Temperature
- 1 teaspoon Vanilla Extract
- ½ Cup Sour Cream Room Temperature
- 1 Cup Blueberries Fresh, Washed, Crushed
- ½ Cup Freeze Dried Blueberries
Glaze
- 1 Cup Powdered Sugar
- 2-3 tablespoon Milk
- 2 tablespoon Butter Melted
- Splash Vanilla Extract
Instructions
Blueberry Cake Donuts:
- In a large mixing bowl or stand mixer with the paddle attachment cream butter, oil and sugar. Add in egg and vanilla extract.
- With a food processor add in the freeze-dried blueberries and grind until the blueberries are fine. This step can also be done with a Ziplock bag but will not be as fine.
- In a separate medium bowl add in all the dry ingredients, freeze-dried blueberry powder and whisk until all the dry ingredients are combined and then add into the wet ingredients.
- Combine the wet and dry ingredients until just combined leaving some dry pockets. Add the sour cream and crushed blueberries and fold into the batter with a rubber spatula.
- Grease donut cavities well, add donut batter into a piping bag and pipe until ⅔ full
- Bake donuts at 350F for 14 to 16 minutes or until the sides of the donuts are golden brown.
- Once done allow them to cool for 5 minutes and then turn them out onto a wire cooling rack to allow them to fully cool. Repeat for the rest of the batter, this recipe should make 8 to 10 donuts depending on how full you fill the pan.
Glaze:
- Mix together powdered sugar, melted butter, vanilla and milk until smooth.
