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