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Blueberry Cake Donuts

Blueberry cake donuts made in a donut pan are tender, golden, and studded with fresh blueberries in the crumb. They’re finished with a pale purple blueberry glaze that drips down the sides for a bright, glossy look.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the cake donuts
  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 2 eggs large
  • 0.75 cup buttermilk
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
For the blueberry glaze
  • 1 cup fresh blueberries
  • 1.5 cup powdered sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the blueberry cake donuts
  1. Preheat the oven to 375°F and grease a 12-cavity donut pan.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract in a separate bowl.
  4. Combine wet and dry ingredients just until blended, then fold in the fresh blueberries.
  5. Fill each donut cavity about 2/3 full using a piping bag or spoon.
  6. Bake for 10-12 minutes, until a toothpick comes out clean and the donuts spring back when touched.
  7. Cool in the pan for 5 minutes, then transfer the donuts to a rack.
Make and dip in blueberry glaze
  1. Cook the fresh blueberries in a small saucepan over medium heat until they burst.
  2. Strain the cooked blueberries, then whisk the blueberry liquid with the powdered sugar and lemon juice until smooth.
  3. Dip the top of each cooled donut in the blueberry glaze, letting excess drip back, then set on the rack to let the glaze set.

Notes

For the cleanest glaze, dip only after the donuts are fully cooled so the purple icing clings without melting. Store leftovers in an airtight container in the refrigerator for up to 3 days; the donuts freeze for up to 2 months (freeze undecorated or glaze lightly, then thaw and glaze again if desired). For a lower-sugar option, use a reduced-sugar powdered sugar substitute for the glaze while keeping the lemon juice the same for brightness.