Blueberry Donuts (Baked Cake Donut Recipe)

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by Sil Pancho

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12.21.2021


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These delicious blueberry cake donuts have a double shot of blueberries. Yes, you heard that right. Double the blueberries! First blueberries are crushed and stirred into the batter then even more whole blueberries are stirred in for a burst of blueberry flavor that is sure to get your day off to a great start!

Blueberry donuts and blueberries on a marble surface

Blueberries are always popular in baked goods, and these addictive blueberry donuts are no exception. While these donuts are different from the yeasted, deep fried donuts that you are probably familiar with, these baked blueberry donuts are wonderful in their own right. These are baked cake donuts that, as you can imagine, are more like cupcakes or muffins than the yeasted variety.

This was inspired by our raspberry and white chocolate muffins on this site. We loved the berries in those muffins and wanted to make a glazed cake donut version with blueberries to share with you. We hope you love these donuts!

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Ingredients

Donuts

Blueberry donut ingredients
  • 1 cup all-purpose white flour.
  • ½ teaspoon baking powder. Double acting.
  • ⅛ teaspoon baking soda. Reacts with the buttermilk to help these donuts to rise.
  • ¼ teaspoon salt.
  • ¼ cup buttermilk. Necessary to react with the baking soda to make the donuts rise in the oven. If you don’t have buttermilk on hand add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup and add enough regular milk to make ¼ cup.
  • ½ cup granulated sugar. Adds flavor and sweetness.
  • ½ teaspoon vanilla extract. Adds flavor.
  • 1 large egg. Acts as a binding and leavening agent.
  • 1 tablespoon unsalted butter. Melted and cooled.
  • ½ cup blueberries. You can use fresh or frozen. If using frozen, measure out ¾ cup.

Glaze (Optional)

Glaze ingredients

See recipe card below or our apple scones recipe for ingredient details for the glaze.

Instructions

Donuts

Step 1. Preheat oven to 400 F (204 (C).

Overhead view of dry ingredients being sifted into a glass bowl
Step 2. Using a fine mesh strainer, sift flour, baking power, baking soda, and salt into a large bowl. Set aside.
Overhead view of wet ingredients and sugar in a blender
Step 3. Add buttermilk, sugar, vanilla, egg, and butter to a blender and blend on low speed for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with an electric mixer until frothy.
Overhead view of wet ingredients being poured into dry ingredients
Step 4. Pour wet ingredients into dry and stir until no flour streaks remain.
Overhead view of donut batter in a glass bowl with a red spatula
Do not overmix. It’s okay if a few lumps remain.
Overhead view of blueberries being crushed in a white bowl with a fork
Step 5. Add ¼ cup of the blueberries to a small bowl and carefully crush with the back of a fork. Take care because the juice tends to splatter. If using frozen blueberries, measure out a little more than ¼ cup, thaw, then crush.
Overhead view of crush blueberries in donut batter in a glass bowl with a red spatula
Stir crushed blueberries into the batter.
Overhead view of blueberries in batter in a glass bowl with a red spatula
Step 6. Gently fold remaining blueberries into the batter.
If using frozen berries, keep frozen.

Step 7. Spoon mixture into a piping bag fitted with a large round tip (tip #1A – about ½ inch diameter).If you don’t have a piping bag and tip, you can instead add the batter to a gallon zip lock food storage bag, seal it, and snip off one corner with scissors.

Blueberry donut batter being piped into donut pan
Step 8. Spray donut pan with baking spray. Pipe batter into donut cavities, filling each about ¾ full. Two turns inside each cavity should be enough.

Step 9. Bake for 20-25 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 20 minutes.

Step 10. Let cool in pan for several minutes. Then invert donuts onto a wire rack to cool.

Glaze (Optional)

See recipe card below or our recipe for apple scones for optional glaze instructions.

Overhead view of blueberry donuts on a marble surface with a bowl of blueberries and a white napkin

Substitutions

Variations

  • Blueberry glazed donut – add the optional glaze to make glazed donuts.
  • Lemon blueberry donuts – add 1 tablespoon of lemon zest to the batter. See our post for lime scones for information on how to zest citrus.

Equipment

Blueberry donuts and blueberries on a marble surface. One donut has a bite taken out.

Storage

Store any leftover donuts in an airtight container. They will keep in the refrigerator for up to a week. To freeze, place them in a freezer bag. They will keep in the freezer for up to three months.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below and don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick & easy breakfast recipes. Thanks!

📖 Recipe

Blueberry donuts and blueberries on a marble surface

Blueberry Donuts

Heavenly Home Cooking

These delicious blueberry cake donuts have a double shot of blueberries. Yes, you heard that right. Double the blueberries! First blueberries are crushed and stirred into the batter then even more whole blueberries are stirred in for a burst of blueberry flavor that is sure to get your day off to a great start!

Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Course Breakfast, Brunch

Cuisine American

Servings 6 donuts

Calories 334 kcal

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Ingredients 

 

Instructions 

Donuts

  • Preheat oven to 400 F (204 C).

  • Using a fine mesh strainer, sift flour, baking power, baking soda, and salt into a large bowl. Set aside.

    1 cup all-purpose white flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt

  • Add buttermilk, sugar, vanilla, egg, and butter to a blender and blend on low speed for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with an electric mixer until frothy.

    ¼ cup buttermilk, ½ cup granulated sugar, ½ teaspoon vanilla extract, 1 large egg, 1 tablespoon unsalted butter

  • Pour wet ingredients into dry and stir until no flour streaks remain. Do not overmix.

  • Add ¼ cup of the blueberries to a small bowl and carefully crush with the back of a fork. Take care because the juice tends to splatter. If using frozen blueberries, measure out a little more than ¼ cup, thaw, then crush.Stir crushed blueberries into the batter.

    ½ cup blueberries

  • Gently fold remaining blueberries into the batter.If using frozen berries, keep frozen.
  • Spoon mixture into a piping bag fitted with a large round tip (tip #1A – about ½ inch diameter).If you don’t have a piping bag and tip, you can instead add the batter to a gallon zip lock food storage bag, seal it, and snip off one corner with scissors.
  • Spray donut pan with baking spray. Pipe batter into donut cavities, filling each about ¾ full. Two turns inside each cavity should be enough.

  • Bake for 20-25 minutes or until a toothpick inserted toward the center comes out clean. Oven temperatures vary so begin to check for doneness at 20 minutes.

  • Let cool in pan for several minutes. Then invert donuts onto a wire rack to cool.

Glaze

  • In a small shallow bowl, combine powdered sugar, butter, cream, and vanilla extract. Thin as necessary with more cream.

    1⅓ cup powdered sugar, 2 tablespoons unsalted butter, 1½ tablespoon heavy cream, ½ teaspoon vanilla extract

Nutrition Facts

Calories: 334kcal (17%)Carbohydrates: 62g (21%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 181mg (8%)Potassium: 63mg (2%)Fiber: 1g (4%)Sugar: 45g (50%)Vitamin A: 298IU (6%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 1mg (6%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



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