🫐 Blueberry Cake Donuts: Soft, Fruity & Perfectly Glazed
Hey there, brunch bestie! 👋 Emily here from Tasty Chow, your partner-in-crime for all things cozy, delicious, and joyfully messy in the kitchen. Picture this: It’s Sunday morning. Sunlight’s streaming through the window, coffee’s brewing, and the scent of warm blueberries and vanilla is swirling through your kitchen. That’s the magic we’re making today with these Blueberry Cake Donuts! 🍩✨
I’m all about treats that feel like a hug for your tastebuds—no fancy skills or deep fryers required. These donuts? They’re tender, cakey little clouds dotted with juicy wild blueberries (the tiny ones that pop like flavor fireworks!), finished with a silky glaze that’s basically edible sunshine. They bake in 15 minutes flat, making them *perfect* for lazy weekends, surprise brunches, or when you just need a sweet “heck yes, I made this!” moment. So tie on that apron (stains = honor badges!), and let’s turn your kitchen into a donut paradise!
My Blueberry-Splattered Epiphany
Rewind to my 10-year-old self, standing on a wobbly stool in my grandma’s kitchen. She’d hand me a wooden spoon taller than my arm and a bowl of purple-stained batter. “Stir gently, Em,” she’d whisper, “or you’ll smash the berries!” I’d nod solemnly… then promptly turn the batter into a violet swamp. Grandma just laughed, wiped blue splotches off my nose, and said, “Sweetheart, some messes taste like love.” 💙
Years later, when I first tested these donuts, I channeled her wisdom. No stress over perfect swirls or unbroken berries—just joy in the process. That first bite? Pure nostalgia: sweet, buttery cake with jammy blueberry bursts, no deep-fryer guilt. Now, every time I make them, I imagine Grandma’s wink from heaven. Messy hands = happy heart, friends!
Blueberry Cake Donuts
Ingredients: Your Donut Dream Team
- Butter (2 tbsp + extra for pan) – Unsalted is my go-to! It adds richness without overpowering the berries. Chef’s hack: Melt it gently—no browning! Vegan? Swap in coconut oil.
- Sugar (⅓ cup) – Just enough sweetness to let blueberries shine. For deeper flavor, try coconut sugar!
- Whole milk (⅓ cup) – The fat = ultra-tender crumb. Dairy-free? Almond milk works, but add ½ tsp extra butter for moisture.
- Egg (1 large) – Binds everything. Flax egg (1 tbsp ground flax + 3 tbsp water) for vegan friends!
- Vanilla extract (1½ tsp, divided) – Use the good stuff! Real vanilla > imitation. Split between batter and glaze.
- All-purpose flour (1 cup) – Spoon & level it—don’t pack! Over-measuring = hockey pucks.
- Baking powder (1 tsp) – Our rise MVP! Check it’s fresh (fizz test with hot water).
- Salt (½ tsp) – Balances sweetness. Sea salt or kosher, please!
- Wild blueberries (¾ cup + 2 tbsp) – Game-changer: Tiny wild berries burst better than big ones. Frozen? Toss in cornstarch to prevent sinking!
- Powdered sugar (1 cup) – For that glossy glaze. Sift it to avoid lumps!
Let’s Get Baking: Step-by-Step
Step 1: Preheat & Prep
Fire up that oven to 350°F (175°C). Now, grab your donut pan—this is non-negotiable! 🍩 Grease every nook with butter (not spray—it makes edges crispy). Pro tip: Use a pastry brush to get into crevices!
Step 2: Mix Wet Ingredients
Melt butter gently (microwave 15 secs). Whisk in sugar, milk, egg, and 1¼ tsp vanilla until frothy. No fancy mixer needed—a fork works! Secret: Whisk sugar into warm butter first to dissolve grit.
Step 3: Fold in Dry Ingredients
Dump flour, baking powder, and salt into wet mix. Stir just until combined—overmixing = tough donuts! Batter will be thick like muffin mix. Now, toss blueberries in 1 tsp flour (prevents sinking!), then fold in GENTLY. Channel grandma: “Be kind to the berries!”
Step 4: Fill & Bake
Spoon batter into pan molds, filling ¾ full. Too full? Volcano donuts! Bake 12-15 mins until tops spring back when tapped. Watch closely: Ovens vary! Mine’s done at 13 mins.
Step 5: Cool & Glaze
Cool donuts in pan 5 mins, then transfer to a rack. Patience, grasshopper: Glaze hot donuts = melted mess! For glaze, mix powdered sugar, ¼ tsp vanilla, and 1 tsp milk. Add milk drop-by-drop until it ribbons off your spoon. Dip donut tops, then immediately sprinkle with extra berries. 💜
Serving: Joy on a Plate!
Stack these cuties on a vintage cake stand with fresh mint sprigs. Pair with cold-brew coffee or a frothy latte. For brunch? Add crispy bacon—sweet + salty = perfection! Extra glaze? Drizzle over yogurt bowls. Pro move: Serve slightly warm—the berries turn jammy!
Mix It Up: 5 Fun Twists
1. Lemon-Berry Bliss: Add 1 tbsp lemon zest to batter + lemon juice in glaze.
2. Vegan Vibes: Flax egg + almond milk + coconut oil. Glaze with agave + powdered sugar.
3. Double Berry: Swap ¼ cup blueberries for raspberries!
4. Crunch Time: Roll glazed donuts in toasted coconut or crushed pecans.
5. Mini Magic: Use a mini donut pan—bake 8-10 mins (kid-approved!).
Chef Emily’s Notes
Fun fact: These started as a blueberry muffin experiment! Batch 1 was a sad, deflated puck. Batch 4? My neighbor banged on my door yelling, “What IS that smell?!” 😂 Now, they’re my most-requested recipe. Over time, I learned: Wild blueberries > regular (less water = no sog!), and room-temp ingredients prevent overmixing. Also—don’t stress berry stains! My apron’s permanently tie-dyed purple, and I wear it like a badge of honor.
FAQs: Donut Dilemmas Solved!
Q: Can I use frozen blueberries?
A: YES! But toss in 1 tsp cornstarch while frozen, and fold in last—don’t thaw (they’ll bleed everywhere!).
Q: Why are my donuts dense?
A: Two culprits: Overmixed batter (stir until *just* combined!) or expired baking powder. Test BP by mixing 1 tsp with hot water—if it fizzes, you’re golden!
Q: Glaze too thick/thin?
A: Too thick? Add milk drop by drop. Too thin? Add powdered sugar 1 tbsp at a time. Aim for “honey” consistency!
Q: No donut pan? Help!
A: Muffin tin to the rescue! Fill cups ½ full, bake 15-18 mins. Voilà—donut “tops” (glaze optional, but highly recommended 😉).
Nutritional Info (Per Donut, 6 servings)
Calories: ~180 | Carbs: 27g | Fat: 5g | Sugar: 16g | Protein: 3g
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Print
Blueberry Cake Donuts
- Total Time: 25 minutes
- Yield: 6 1x
Description
These cake donuts are a sweet bite of comfort—soft and tender with bursts of juicy blueberries and a light vanilla glaze. Baked, not fried, they’re a charming treat for brunches, slow mornings, or just because. They’re easy to make and even easier to love.
Ingredients
2 tbsp butter (plus more for greasing)
⅓ cup sugar
⅓ cup whole milk
1 large egg
1½ tsp vanilla extract (divided)
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup wild blueberries (plus 2 tbsp for topping)
1 cup powdered sugar
Instructions
Preheat Oven: To 350°F (175°C). Grease a donut pan well with butter.
Mix Wet Ingredients: Melt butter and whisk with sugar, milk, egg, and 1¼ tsp vanilla extract.
Add Dry Ingredients: Stir in flour, baking powder, and salt until just combined. Gently fold in blueberries.
Fill & Bake: Spoon batter into greased donut pan, filling each mold about ¾ full. Bake 12–15 minutes until golden and firm to touch.
Cool & Glaze: Let donuts cool. Mix powdered sugar with remaining ⅛ tsp vanilla and a splash of milk to form glaze. Dip tops of donuts and sprinkle with extra blueberries.
Set & Serve: Let glaze set slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180 per donut
- Sugar: 16g per donut
- Fat: 5g per donut
- Carbohydrates: 27g per donut
- Protein: 3g per donut
Final Thoughts: Donut Worry, Be Berry Happy 🍩💙
Friend, these blueberry cake donuts aren’t just a recipe—they’re a celebration. A celebration of mess, memories, and making something joyful with your own two hands (and maybe a little powdered sugar on your nose). Whether you’re a brunch hero, a midnight baker, or just someone craving something sweet and simple, this recipe wraps you up in a warm, fruity hug.
What I love most? They’re real. No fryer, no fuss, no need to impress anyone but yourself. You’ll whip them up in 25 minutes flat, and the hardest part will be waiting for them to cool enough to glaze. And when you take that first bite—tender, golden, bursting with berries—you’ll know exactly why they’ve earned a permanent spot in my cozy kitchen lineup.
So preheat the oven, grab that donut pan, and bake your heart out. Let the berry stains fly and the glaze drip freely—because in this kitchen, we don’t strive for perfection. We aim for flavor, fun, and full hearts. 💜
You got this, baker babe. Now go make some edible sunshine.
