Blueberry Cake Donuts Recipe — Moist Blueberry Baked Donuts

Blueberry cake donuts are pure joy: the soft purple crumb, tender cakey texture, and a vanilla glaze that soaks into every crevice, forming a crisp, crackly exterior. The flavor is bright and nostalgic — everything you want in a donut.

These homemade baked blueberry cake donuts deliver on every donut dream without the fuss of frying.

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Homemade Baked Blueberry Cake Donuts

If you love blueberry cake donuts from Dunkin’ (or the similar versions at other bakeries), you’ll find these baked donuts a satisfying homemade alternative. They capture that classic blueberry flavor and cakey texture, and they bake up quickly in a donut pan.

Baking instead of frying saves time, mess, and calories while still delivering a tender interior and a lightly crisp glaze on the outside.

How to Make Blueberry Cake Donuts at home

If you don’t already have a donut pan, it’s worth picking one up. They’re inexpensive and give baked donuts the classic ring shape and even baking.

This recipe combines all-purpose and cake flour for a tender crumb. If you don’t have cake flour, you can substitute a combination of all-purpose flour and cornstarch (use a standard cake flour substitution ratio) to achieve a similar texture.

The recipe uses one whole egg plus an extra egg yolk for structure and richness, and buttermilk for moisture and a slight tang. Frozen blueberries are recommended: when thawed they release a beautiful purple juice that tints the batter and intensifies the blueberry flavor.

Glazed Blueberry Donuts

The glaze is simple: powdered sugar, milk, vanilla, and a pinch of salt. Once the donuts are completely cool, dip them top and bottom, let the glaze set, and enjoy the contrast of the crisp glazed exterior and the soft cake inside.

Tips for Making Blueberry Cake Donuts

• Use a nonstick donut pan for best shape and easy release. Spray the pan lightly before filling.
• Frozen blueberries work better than fresh here — thawed berries bleed color into the batter for that lovely purple hue and concentrated blueberry flavor.
• Fill each cavity only about two-thirds full; the batter will rise in the oven. Overfilling can cause the hole to close up. If that happens, you can remove the center with a small cutter after baking.
• Use a piping bag or a zip-top bag with a corner snipped off to fill the donut wells neatly and evenly.

Useful Kitchen Tools for Making Blueberry Cake Donuts

Donut pans

Stand mixer (or hand mixer)

Reusable piping bag or disposable piping/zip-top bag

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If you love donuts, try other baked varieties as well — brioche-filled donuts, apple cider donuts, pumpkin cake donuts, or cinnamon sugar donut muffins are all great options to explore.

For favorite baking tools used with this recipe, check out the baking resources page.

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Blueberry Cake Donuts

Soft, tender blueberry cake donuts baked in a donut pan and finished with a simple vanilla glaze.

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 15 servings

Calories: 303 kcal

Author: Kimberlee Ho

Ingredients

For the Blueberry Donuts:

• 3 tablespoons unsalted butter, room temperature
• 1 cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup buttermilk
• 2 cups frozen blueberries, thawed

For the Glaze:

• 3 cups powdered sugar
• ½ cup milk (adjust to reach desired consistency)
• ¼ teaspoon kosher salt
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Lightly spray donut pans with nonstick spray and set aside.
2. In a stand mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla until light and fluffy, about 3 minutes.
3. In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, and baking powder.
4. Add the eggs and egg yolk to the mixer and beat until blended, about 1 minute, scraping the bowl as needed.
5. Alternately add the flour mixture and buttermilk in three additions, mixing on medium-low and scraping the sides between additions.
6. On low speed, gently fold in the thawed blueberries just until evenly distributed and the batter turns a light blue-purple.
7. Pipe the batter into each donut well until about 2/3 full. Do not overfill.
8. Bake for 18–20 minutes, or until the donuts spring back when lightly touched. Cool completely before glazing.
9. Whisk together the glaze ingredients in a large bowl, adding milk a teaspoon at a time to thin or powdered sugar a tablespoon at a time to thicken until you reach the desired consistency.
10. Dip each cooled donut top and bottom into the glaze, shake off excess, and place on a wire rack set over a baking sheet to allow glaze to set.

Notes

• Store glazed donuts in a container with a tight-fitting lid at room temperature for up to 3 days.
• Recipe adapted from Duff Goldman.

Nutrition

Serving: 1 donut | Calories: 303 kcal | Carbohydrates: 61.7 g | Protein: 4.6 g | Fat: 4.4 g | Sugar: 40 g

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