Name: Blueberry Cake Donuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup milk of choice; 1/4 cup oil; 1 tsp vanilla extract; 1/2 cup fresh or frozen blueberries

Jump to Recipe·Print Recipe

These Blueberry Cake Donuts are soft, moist, and bursting with juicy blueberries. Baked instead of fried, they’re finished with a simple sweet glaze that makes them irresistible for breakfast, a snack, or even dessert. They come together quickly with pantry staples, and the result is a bakery-style treat made right at home.

Blueberry Cake Donuts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

½ cup sugar

1 ½ teaspoon baking powder

¼ teaspoon salt

½ cup milk of choice

¼ cup oil

1 teaspoon vanilla extract

½ cup fresh or frozen blueberries

Directions

I preheat the oven to 350°F (175°C) and grease a donut pan.

In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

I pour in the milk, oil, and vanilla extract, and stir just until the mixture comes together.

Then I gently fold in the blueberries, being careful not to overmix.

I spoon the batter into the greased donut pan, filling each mold about ¾ full.

I bake the donuts for 12–15 minutes, or until a toothpick inserted into one comes out clean.

Once baked, I let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Servings and timing

Servings: 6 donuts

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 180 kcal per donut

Variations

When I want to switch things up, I like using lemon zest in the batter to brighten the flavor or substituting raspberries for a twist. I’ve also made these donuts with a cinnamon sugar coating instead of glaze for a different finish. If I’m out of fresh blueberries, frozen ones work perfectly — I just make sure not to thaw them first.

Storage/Reheating

I store the cooled donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to warm them up, I pop one in the microwave for about 10 seconds. To freeze, I skip the glaze, freeze the donuts in a single layer, and then transfer them to a freezer bag. When ready to eat, I thaw and glaze them fresh.

FAQs

How do I keep the blueberries from sinking in the batter?

I toss the blueberries in a little flour before folding them into the batter. This helps keep them evenly distributed while baking.

Can I use a mini donut pan instead?

Yes, I’ve used a mini donut pan and baked them for about 8–10 minutes. I just keep an eye on them, as the smaller size bakes faster.

What kind of glaze works best?

I like a simple powdered sugar glaze with milk and a splash of vanilla extract, but lemon glaze is also amazing with the blueberries.

Can I make this recipe dairy-free?

Absolutely. I use almond or oat milk and a neutral oil like canola or avocado oil. The texture and flavor are still great.

Do I need to thaw frozen blueberries before using them?

No, I add them straight from the freezer. Thawing them can make the batter too wet and turn it purple.

Conclusion

These Blueberry Cake Donuts are one of my favorite quick bakes — simple, delicious, and always satisfying. Whether I make them for a lazy morning or a sweet snack, they never last long. I love how versatile they are and how easily they come together, making them perfect for any skill level in the kitchen.

📖 Recipe:

Blueberry Cake Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 6 donuts
Diet: Vegetarian

Print Recipe

Description

These Blueberry Cake Donuts are soft, moist, and packed with juicy blueberries. Baked instead of fried, they’re finished with a simple sweet glaze, making them a perfect treat for breakfast, a snack, or dessert.

Ingredients

1 ½ cups all-purpose flour

½ cup sugar

1 ½ tsp baking powder

¼ tsp salt

½ cup milk of choice

¼ cup oil

1 tsp vanilla extract

½ cup fresh or frozen blueberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Pour in the milk, oil, and vanilla extract, and stir just until combined.
Gently fold in the blueberries without overmixing.
Spoon the batter into the greased donut pan, filling each mold about ¾ full.
Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.