Description
These Blueberry Cake Donuts are moist, fluffy baked treats bursting with fresh blueberries. Perfect for breakfast or an anytime snack, they are simple to make at home and optionally topped with a sweet glaze for extra flavor.
Ingredients
Scale
For the Donuts:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk (or lemon juice for a tangy flavor)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter to prevent sticking.
- Prepare the Donut Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. In another bowl, mix the sugar, melted butter, egg, vanilla extract, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined, then gently fold in the blueberries without overmixing to keep the batter light and airy.
- Fill the Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about two-thirds full. Use a piping bag or a zip-top bag with a corner snipped off to make filling easier and neater.
- Bake the Donuts: Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. After baking, let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (optional): In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth and well combined. Adjust the glaze consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze and Serve: Once the donuts are fully cooled, dip the tops into the glaze or drizzle it over them for a sweet finishing touch. Serve immediately or store in an airtight container for up to 3 days to maintain freshness.
Notes
- You can substitute blueberries with other fruits like raspberries, strawberries, or bananas for different flavors.
- Adding lemon zest or almond extract can enhance the flavor profile if desired.
- For a healthier option, replace half of the all-purpose flour with whole wheat flour.
- If you don’t have a donut pan, bake the batter in a muffin tin and increase baking time to 18-20 minutes for blueberry muffins.
- Batter can be prepared and refrigerated up to 24 hours before baking.
- Store leftover donuts in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cake donuts, baked blueberry donuts, breakfast donuts, homemade donuts, blueberry dessert
