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 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
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.
Notes
Toss blueberries in a little flour before adding to batter to prevent sinking.
Frozen blueberries can be used without thawing.
Try adding lemon zest for extra flavor or swapping blueberries with raspberries.
For a different finish, use a cinnamon sugar coating instead of glaze.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
To freeze, omit glaze, freeze in a single layer, then store in a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
