Blueberry Cake Donuts: A Cozy Treat for Any Occasion
As the soft glow of morning light filters through the kitchen window, there’s something truly magical about the scent of freshly baked donuts wafting through the air. For me, blueberry cake donuts are more than just a delightful breakfast treat; they’re a nostalgic reminder of lazy Sunday mornings spent with family, gathered around the table with warm mugs of coffee and laughter that fills the room. These cake donuts are tender, fluffy, and bursting with bursts of tart wild blueberries, making every bite feel like a warm hug.
If you’re searching for an easy, delightful treat to brighten your day, look no further than these Blueberry Cake Donuts! Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy mornings or lazy weekends
- Moist and fluffy texture that melts in your mouth
- Uses wild blueberries for that burst of fruity goodness
- Family-friendly—makes a delightful treat for kids and adults alike
- Ideal for brunch, as a snack, or paired with your favorite tea or coffee
- A cozy recipe that invites you to linger a little longer at the breakfast table
What You’ll Need
Gather these simple ingredients to whip up a batch of delectable Blueberry Cake Donuts:
- 2 tablespoons butter (plus extra for greasing the donut tin)
- ⅓ cup sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries (plus 2 tablespoons, see recipe notes)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioners sugar)
How to Make Blueberry Cake Donuts
Let’s make it together! Follow these cozy steps to create your tasty treats:
Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
Add the butter to a large, microwave-safe mixing bowl. Heat the butter until melted, about 20 to 30 seconds.
Add the sugar, milk, egg, and vanilla to the melted butter. Whisk until smooth and everything is well combined.
Use a fine mesh sieve to sift the flour into the bowl. Add the baking powder and salt. Fold gently with a rubber spatula until the flour is mixed in about halfway.
Gently fold in the blueberries, being careful not to break them. Mix until the blueberries are evenly distributed, and there are no dry bits of flour remaining. If you’re using frozen blueberries, don’t be alarmed if the batter turns a little purple!
Spoon the donut batter into the prepared piping bag. Carefully pipe one full circle of batter neatly into each of the 6 donut holes. Any remaining batter can be distributed evenly among the donuts, and use a wet fingertip to smooth the tops.
Place the donut pan in the preheated oven and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven, and let the donuts cool on a wire rack for 10 minutes. Gently turn the donuts out onto the rack to cool completely before glazing.
To glaze the donuts, heat the reserved blueberries for 15 to 20 seconds in a small microwave-safe bowl. Mash the warmed berries with a fork, then press them through a fine mesh strainer. Reserve any juice and discard the solids.
Sift the powdered sugar into a second bowl and add the ⅛ teaspoon vanilla extract. Gradually add blueberry juice by the ½ teaspoon, stirring well between each addition until the glaze reaches a runny but thick consistency, similar to honey.
Spoon the glaze evenly over each cooled donut—there is just the right amount of glaze for all 6 donuts. Let the glaze set for at least 20 minutes before serving.
Variations & Creative Twists
Looking to mix things up? Here are some delicious variations to try:
Lemon Blueberry Donuts: Add a teaspoon of freshly grated lemon zest to the batter for a citrusy zing that beautifully complements the blueberries.
Chocolate Chip Blueberry Donuts: Fold in mini chocolate chips along with the blueberries for an indulgent treat that satisfies every sweet tooth!
Maple Glazed Blueberry Donuts: Replace the blueberry glaze with a maple glaze made with maple syrup and powdered sugar for a warm, cozy flavor.
Chai-Spiced Blueberry Donuts: Add a pinch of chai spices (like cinnamon, ginger, and cardamom) to the batter for a fragrant twist.
Chef Emma’s Helpful Tips
Make Ahead: These donuts can be made ahead and stored in an airtight container at room temperature for up to 2 days.
Freezing: Feel free to freeze the baked donuts! Simply wrap them in plastic wrap and store in an airtight container for up to 3 months. Thaw and glaze when ready to enjoy.
Ingredient Swaps: Don’t have wild blueberries? You can substitute with fresh or frozen blueberries, or even try raspberries for a different flavor profile.
Smooth Glaze: For a smooth glaze, ensure to sift the powdered sugar well before mixing in the blueberry juice.
Nutrition Information per Serving
- Serving Size: 1 donut
- Calories: 170
- Carbohydrates: 26 g
- Sugar: 8 g
- Fat: 5 g
- Protein: 2 g
- Sodium: 150 mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can bake the donuts a day in advance and glaze them just before serving.Can I use different ingredients?
Absolutely! Feel free to substitute the blueberries for other berries or adjust the milk to a non-dairy alternative.How do I store leftovers?
Store any leftover donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.How long does it last?
These donuts are best enjoyed fresh but will last for a few days at room temperature.
A Cozy Closing Note
These Blueberry Cake Donuts are a warm embrace on a chilly day or a cheerful addition to your weekend brunch gatherings. With each tender bite, you’ll experience the comforting sweetness of blueberries paired beautifully with a glossy glaze. Save this Blueberry Cake Donuts recipe to your brunch board so it’s ready when you need a cozy treat! Happy baking!
Print
Blueberry Cake Donuts
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Soft and fluffy blueberry cake donuts, perfect for breakfast or a cozy treat any time of day.
Ingredients
- 2 tablespoons butter (plus extra for greasing the donut tin)
- ⅓ cup sugar
- ⅓ cup whole milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup wild blueberries (plus 2 tablespoons, see recipe notes)
- ⅛ teaspoon vanilla extract
- 1 cup powdered sugar (also called icing sugar or confectioners sugar)
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a 6-hole donut tin with melted butter and fit a medium-large piping bag with a large round tip. Set aside.
- Add the butter to a large, microwave-safe mixing bowl. Heat the butter until melted, about 20 to 30 seconds.
- Add the sugar, milk, egg, and vanilla to the melted butter. Whisk until smooth and everything is well combined.
- Use a fine mesh sieve to sift the flour into the bowl. Add the baking powder and salt. Fold gently with a rubber spatula until the flour is mixed in about halfway.
- Gently fold in the blueberries, being careful not to break them. Mix until the blueberries are evenly distributed, and there are no dry bits of flour remaining.
- Spoon the donut batter into the prepared piping bag. Carefully pipe one full circle of batter neatly into each of the 6 donut holes.
- Place the donut pan in the preheated oven and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, and let the donuts cool on a wire rack for 10 minutes.
- To glaze the donuts, heat the reserved blueberries for 15 to 20 seconds in a small microwave-safe bowl. Mash the warmed berries with a fork, then press them through a fine mesh strainer.
- Sift the powdered sugar into a second bowl and add the ⅛ teaspoon vanilla extract. Gradually add blueberry juice by the ½ teaspoon, stirring well until the glaze reaches a runny but thick consistency.
- Spoon the glaze evenly over each cooled donut—there is just the right amount of glaze for all 6 donuts. Let the glaze set for at least 20 minutes before serving.
Notes
These donuts can be made ahead and stored in an airtight container for up to 2 days. They can also be frozen for up to 3 months. Just thaw and glaze when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
