There’s something about blueberry cake donuts that always lifts my spirits: the soft purple hue, the tender, cakey crumb, and the vanilla glaze that seeps into every crevice and crisps on the outside. The combination of textures and the bright, fruity flavor make these donuts irresistible.
These blueberry cake donuts are the home-baked version of everything you want in a donut—light, moist, and perfectly glazed.
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Homemade Baked Blueberry Cake Donuts
My favorite store-bought comparison is the Dunkin’ blueberry cake donut; some folks also compare it to a Krispy Kreme variation. I haven’t tried every version, but this baked recipe is easy and delicious enough to hold its own.
I didn’t expect blueberry to become my top donut flavor, but once I tried a homemade blueberry cake donut I was hooked. Baking them at home—rather than frying—keeps them lighter while still delivering that classic cakey texture.
For anyone who enjoys making treats from scratch, these donuts reinforce how satisfying homemade donuts can be.
How to Make Blueberry Cake Donuts at home
If you don’t already own a donut pan, consider adding one to your bakeware. Donut pans are inexpensive and give you that perfect donut shape—essential for authentic-looking baked donuts.
This recipe is straightforward and quick. It uses a combination of all-purpose flour and cake flour to create a tender, cakey interior. If you don’t have cake flour, you can substitute with a common pantry method for a similar result.
Using one whole egg plus an extra yolk gives the batter structure and richness, while buttermilk adds moisture and a subtle tang that complements the blueberries.
I recommend frozen blueberries for this recipe. They release their pretty purple juice as they thaw, which tints the batter and contributes to the donut’s color and flavor. Frozen berries are also convenient to keep on hand for baking whenever inspiration strikes.
Glazed Blueberry Donuts
The glaze is what finishes these donuts. A simple mixture of powdered sugar, milk, vanilla, and a pinch of salt is all you need. Once the donuts are fully cooled, dunk them top and bottom into the glaze and let it soak in and set.
The glaze provides a delicate crisp that contrasts the soft interior and creates that satisfying first bite of glaze followed by fluffy cake.
Tips for Making Blueberry Cake Donuts
- Invest in one or two donut pans. They’re affordable, often non-stick, and they make baking and releasing the donuts much easier.
- Use frozen blueberries rather than fresh. Thawed frozen berries produce the lovely purple hue and juicy flavor that gets incorporated into the batter.
- To fill the donut wells, use a piping bag or a large zip-top bag with a corner snipped off. Fill each cavity about two-thirds full and smooth the tops—overfilling will cause the hole to disappear as the donuts bake.
- If a donut bakes closed in the middle, you can remove the center with a small cutter or a sharp knife after they cool. The scraps make a tasty glazed snack while you finish decorating.
Useful Kitchen Tools for Making Blueberry Cake Donuts
Donut pans
Stand mixer
Reusable piping bag or large zip-top bag
Like this recipe? Follow me on Pinterest for more recipes like this and save images from this post to pin for later.
Are you a donut lover? Try these other donut recipes and save them for later.
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Baked Apple Cider Donuts (30 Minutes!)
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Pumpkin Cake Donuts
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Cinnamon Sugar Donut Muffins
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Blueberry Cake Donuts
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Ingredients
For the Blueberry Donuts:
- 3 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake 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 350ºF. Spray donut pans with nonstick cooking spray and set aside.
- In a stand mixer fitted with the paddle, cream the butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
- In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, and baking powder.
- Add the eggs and egg yolk to the mixer and beat until combined, about 1 minute, scraping the bowl as needed.
- Alternately add the flour mixture and buttermilk in three additions, mixing on medium-low and scraping the bowl between additions.
- With the mixer on low, gently fold in the thawed blueberries just until evenly distributed and the batter is a uniform blue-purple.
- Fill a piping bag or large zip-top bag with the batter and pipe into each donut well, filling about two-thirds full.
- Bake for 18–20 minutes or until the donuts spring back when touched. Cool completely before glazing.
- Whisk the glaze ingredients together in a large bowl, adjusting consistency with milk to thin or powdered sugar to thicken as needed.
- Dip each cooled donut into the glaze, top and bottom, shake off excess, and place on a wire rack until set.
Notes
- Store glazed donuts in an airtight container at room temperature for up to 3 days.
- Recipe adapted from Duff Goldman.
Nutrition
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Calories: 303 kcal
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