Blueberry Cake Donuts Recipe

Introduction

These Blueberry Cake Donuts are soft, fluffy, and bursting with fresh blueberry flavor. Topped with a sweet blueberry vanilla glaze, they make a delightful treat perfect for breakfast or an afternoon snack.

Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cardamom (optional)
• 1 1/2 cups / 9 oz (255 g) fresh blueberries
• 1 tbsp (8 g) all-purpose flour (for tossing the blueberries)
• 1/2 cup (112 g) unsalted butter, melted
• 1 cup (200 g) granulated white sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla
• 1/2 cup (122 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 2 cups (260 g) powdered sugar
• 2 tbsp blueberry jam
• 1 tsp vanilla
• 2-3 tbsp milk

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a donut pan and set it aside.
2. Step 2: In a small bowl, whisk together the flour, baking powder, salt, and ground cardamom if using. Set this dry mixture aside.
3. Step 3: Toss the blueberries with 1 tablespoon of flour in a separate bowl. This helps prevent the berries from sinking during baking. Set aside.
4. Step 4: In a large bowl, whisk together the melted butter, granulated sugar, eggs, vanilla, sour cream, and milk until well combined.
5. Step 5: Add the dry ingredients to the wet ingredients and whisk gently until just combined. Avoid overmixing.
6. Step 6: Fold the floured blueberries into the batter carefully with a rubber spatula.
7. Step 7: Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pan, filling each well about three-quarters full.
8. Step 8: Bake for 11-12 minutes until the donuts are lightly golden and spring back when touched. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining batter.
9. Step 9: To make the glaze, whisk together powdered sugar, blueberry jam, vanilla, and 2 tablespoons of milk in a large bowl. Add more milk as needed to reach a smooth, dippable consistency.
10. Step 10: Dip each cooled donut into the glaze, then place back on the wire rack. Allow the glaze to set for about 30 minutes before serving.

Tips & Variations

• Use frozen blueberries if fresh aren’t available, but do not thaw them before mixing to prevent bleeding.
• For a different flavor, try substituting lemon zest for the cardamom or adding a pinch of cinnamon.
• If you don’t have a piping bag, a zip-top bag with one corner snipped off works well for filling the donut pan.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. Glazed donuts can be gently reheated in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin for blueberry cake muffins, adjusting the baking time slightly to about 15-18 minutes or until a toothpick comes out clean.

What is the purpose of tossing blueberries in flour?

Tossing blueberries in flour helps absorb excess moisture and prevent the berries from sinking to the bottom of the batter while baking, ensuring even distribution throughout the donuts.

Blueberry Cake Donuts Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

Delight in these moist and fluffy Blueberry Cake Donuts, bursting with fresh blueberries and infused with a hint of cardamom for a unique twist. Perfectly baked and topped with a sweet blueberry vanilla glaze, these donuts are an irresistible treat for breakfast or dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cardamom (optional)
• 1 tbsp (8 g) all-purpose flour (for tossing the blueberries)

Wet Ingredients

• 1 1/2 cups / 9 oz (255 g) fresh blueberries
• 1/2 cup (112 g) unsalted butter, melted
• 1 cup (200 g) granulated white sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (122 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature

Glaze Ingredients

• 2 cups (260 g) powdered sugar
• 2 tbsp blueberry jam
• 1 tsp vanilla extract
• 2–3 tbsp milk

Instructions

1. Preheat and prepare donut pan: Preheat the oven to 350°F (175°C). Grease a donut pan thoroughly and set it aside to ensure the donuts won’t stick during baking.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and ground cardamom if using. Set this mixture aside to incorporate later.
3. Prepare blueberries: Place the fresh blueberries in a small bowl, sprinkle with 1 tablespoon of flour, and gently toss to coat. This step prevents the blueberries from sinking to the bottom of the donuts while baking.
4. Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, sour cream, and whole milk until smooth and fully combined.
5. Add dry ingredients to wet: Gradually add the dry flour mixture into the wet mixture, whisking just until combined to avoid overmixing, which could make the donuts tough.
6. Fold in blueberries: Gently fold the floured blueberries into the batter using a rubber spatula, ensuring even distribution without breaking the berries.
7. Fill donut pan: Transfer the batter into a piping bag and cut off the tip. Pipe the batter into each donut mold, filling them about three-quarters full to allow room for rising.
8. Bake donuts: Place the pan in the preheated oven and bake for 11 to 12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean. Let them cool in the pan for 10 minutes before carefully turning them out onto a wire rack to cool completely. Repeat baking with any remaining batter.
9. Make the glaze: In a large bowl, whisk powdered sugar, blueberry jam, vanilla extract, and 2 tablespoons milk until smooth. Add additional milk as needed to reach a dip-friendly consistency for glazing.
10. Glaze the donuts: Dip each cooled donut into the blueberry vanilla glaze, allowing excess glaze to drip off, then return to the wire rack. Let the icing set for about 30 minutes before serving for the best texture and flavor.

Notes

• For a more pronounced cardamom flavor, toast and freshly grind the cardamom before measuring.
• Ensure all wet ingredients are at room temperature to avoid curdling and to improve batter consistency.
• If fresh blueberries are unavailable, frozen blueberries can be used, but do not thaw beforehand to prevent discoloring the batter.
• Donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
• For a dairy-free version, substitute sour cream and whole milk with plant-based alternatives.

Keywords: blueberry cake donuts, baked donuts, blueberry glaze, cardamom donuts, homemade donuts, breakfast treats