Blueberry Cake Donuts have a fluffy and moist baked baked donut base loaded with blueberries and topped in a sweet vanilla glaze. These donuts can be ready in less than 30 minutes and are perfect for breakfast, brunch, or a sweet snack!
Why You'll Love this Recipe
- Baked donuts are healthier than fried donuts. Also you ca skill all the frying and oil!
- These Blueberry Cake donuts are made without yeast, so you don't have to roll them out or wait for them to rise.
- They are easy to throw together for a delish breakfast.
Blueberry Cake Donuts Ingredients
- Unsalted butter: brings richness and moisture to the donuts, contributing to their tender crumb. Softened butter creams well with sugar, creating a light and fluffy base for the batter.
- Granulated sugar: sweetens the donuts and also plays a crucial role in their texture. Creaming sugar with butter incorporates air, which helps to leaven the dough and creates a lighter, fluffier final product.
- Eggs: add structure, moisture, and richness. They help bind the ingredients together and provide stability, ensuring the donuts hold their shape and have a tender crumb.
- Flour: the foundation of our donuts, providing structure and substance. Using all-purpose flour ensures a balance of tenderness and sturdiness, making the donuts light and fluffy yet capable of holding their shape.
- Greek Yogurt: Greek yogurt adds a tangy flavor and extra moisture to the donuts, keeping them soft and tender. It also introduces a subtle tang that balances the sweetness and adds a slight richness without making the donuts too heavy.
- Blueberries: The star of the show, blueberries provide bursts of juicy sweetness throughout the donuts. Whether fresh or frozen, they add a vibrant color and a delicious fruity contrast to the rich, spiced batter.
Substitutions and Variations
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour.
- Greek Yogurt: You can substitute with sour cream or a non-dairy yogurt for a dairy-free version.
- Blueberries: Try substituting with raspberries, strawberries, or blackberries for a different berry twist.
- Spices: Feel free to add a pinch of cardamom or ginger for extra warmth.
- Glaze: For a lemon twist, replace the milk with lemon juice and add some lemon zest.
Expert baking tips
- Don't over mix: If you want fluffy donuts make sure you don't mix too much. Over-mixing will make the donuts tough.
- Oil the donut mold: DO NOT SKIP THIS! It will make it so much easier to remove the donuts.
- Cool before glazing: Allow the donuts to cool completely on a wire rack before dipping them in the glaze. If the donuts are too warm, the glaze will melt and run off.
- Properly Fill the Donut Pan: Use a piping bag or a ziplock bag with a corner cut off to fill the donut cavities evenly. This helps ensure all donuts are the same size and bake evenly.
Recipe FAQ
1. Can I use frozen blueberries?Yes, you can use frozen blueberries. Just be sure not to thaw them before adding to the batter to prevent excess moisture.
2. How should I store the donuts? Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze the donuts in a single layer on a baking sheet before transferring them to a freezer-safe bag.
3. Can I make donuts ahead of time? I wouldn't. These donuts are best eaten fresh or the same day! You can make the batter ahead of time and freezer.
If you make these Blueberry Cake Donuts, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Blueberry Cake Donuts
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk room temp
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined
- Gently fold in the blueberries, being careful not to overmix.
- Spoon the batter into a piping bag or a large ziplock bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.
- Dip the cooled donuts into the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set.
