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Blueberry Cake Donuts

Tender baked cake donuts studded with fresh blueberries and topped with sweet purple glaze, perfect for breakfast treats and brunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Donut Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 2 eggs large
  • 0.75 cup buttermilk
  • 0.25 cup unsalted butter melted and cooled
  • 2 tsp vanilla extract
  • 1.5 cups fresh or frozen blueberries
Blueberry Glaze
  • 2 cups powdered sugar
  • 3-4 tbsp milk or blueberry juice
  • few drops purple food coloring optional
  • as needed fresh blueberries for decoration
  • as needed golden crumb topping or edible gold flakes

Equipment

  • Donut pans
  • Mixing bowls
  • Whisk
  • Wire cooling rack
  • Piping bag or zip-top bag

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease two standard donut pans with non-stick spray or butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat eggs lightly, then add buttermilk, melted butter, and vanilla extract, whisking until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently just until combined, being careful not to overmix.
  5. Gently fold blueberries into batter using a folding motion to keep berries intact.
  6. Transfer batter to a piping bag or zip-top bag with corner snipped off, pipe into prepared donut pans filling two-thirds full.
  7. Bake 12-15 minutes until donuts spring back when touched and toothpick comes out clean.
  8. Cool in pans 5 minutes, then invert onto wire rack and cool completely before glazing.
  9. Prepare glaze by whisking powdered sugar, milk or blueberry juice, and food coloring until thick but pourable.
  10. Dip top of each cooled donut into glaze, let excess drip off, then immediately press fresh blueberries and sprinkle golden crumb topping.

Notes

For best results, use room temperature ingredients. Don't thaw frozen blueberries before adding to batter. Store glazed donuts in airtight container for up to 2 days or freeze un-glazed donuts for up to 3 months.