Description
There’s something special about biting into a soft, sweet cake donut bursting with juicy blueberries. These homemade blueberry cake donuts are a delightful mix of fluffy and moist, with a perfectly golden exterior. They’re just the right balance of sweetness and tartness, making them an irresistible treat for breakfast, brunch, or a cozy afternoon snack.
If you’ve ever strolled into a bakery and been tempted by those beautiful blueberry donuts in the glass case, you’ll love this recipe. The best part? You can make them right at home—no deep fryer required! These baked donuts are easy to whip up and come together in no time, making them perfect for a weekend baking project or a weekday morning pick-me-up.
Ingredients
For the Donuts:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if not in season)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with butter or non-stick spray to ensure easy removal after baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This blend of dry ingredients ensures that your donuts have a nice, fluffy texture with just a hint of warm spice from the cinnamon.
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla extract. Stir until everything is well combined and smooth.
Slowly pour the wet ingredients into the bowl of dry ingredients, gently stirring until just combined. Be careful not to overmix—this helps keep the donuts light and tender.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter. If using frozen blueberries, don’t thaw them before adding to prevent excess moisture.
Spoon or pipe the batter into the greased donut pan, filling each mold about ¾ of the way full. This allows the donuts to rise properly without overflowing.
Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you prefer a thinner glaze, add a little more milk, a teaspoon at a time.
Once the donuts have cooled, dip the tops into the glaze or drizzle it over them using a spoon. Let the glaze set for a few minutes before serving.
Notes
- them before adding to the batter. This helps prevent excess moisture and keeps the blueberries from bleeding into the dough.
- Glaze Variations: For a fun twist, try adding a little lemon zest or a few drops of almond extract to the glaze. You can also swap the milk for fresh lemon juice for a tangy contrast.
- Don’t Overmix: Overmixing the batter can lead to dense, tough donuts. Stir just until the dry ingredients are incorporated into the wet ingredients for a light, cake-like texture.
- Easier Filling Tip: Use a piping bag or a zip-top bag with the corner cut off to pipe the batter into the donut molds evenly. This makes the process much cleaner and faster.
- More Crunch? If you prefer a bit of crunch in your donuts, sprinkle a little coarse sugar on top before baking.
- Serving Suggestion: These donuts taste best when fresh, but you can warm them up for a few seconds in the microwave if eating them later.