Baked Blueberry Cake Donut Recipe

18 servings
25 min

You're going to love this Baked Blueberry Cake Donut Recipe! All you need is a donut pan and you can make these soft and moist homemade donuts. It's the perfect donut with a simple glaze featuring vanilla and lemon flavours. Delicious with your morning coffee and it promises to satisfy your sweet tooth.

this recipe!


If you're a donut lover, then these blueberry cake donuts are for you! All you'll need is a simple donut pan and you can mix them entirely by hand.


They are a combination of blueberry flavour with lemon or vanilla.... or use both flavours in the glaze! It's really hard to choose which is the best part - the soft, cakey donut or the delicious glaze. Blueberry cake doughnuts taste a little bit like blueberry muffins and they are similar to my strawberry donuts.


ingredients

This recipe features simple ingredients that you might even have on hand at home. If not, they're all easy to find in the grocery store.


  • buttermilk - contributes to the soft texture of these donuts. I have a buttermilk substitute in the recipe notes at the bottom of the recipe card.
  • butter - melted butter; salted or unsalted
  • all-purpose flour
  • granulated sugar
  • baking powder
  • cinnamon
  • salt
  • vanilla extract - pure vanilla extract is best or you can also use artificial vanilla extract.


step-by-step instructions to make blueberry cake donuts


Grease donut pan or spray with cooking spray.


Preheat oven to 350°F.

In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon and salt until well-combined.

In a separate mixing bowl, whisk egg, then add in buttermilk, melted butter and vanilla extract.

Add the dry ingredients to the wet ingredients and stir just until combined. Carefully fold in the blueberries.

For the next step, you can either spoon the batter into prepared pan or scoop the batter into a decorator bag and cut off the end wide enough to fit the donut hole. Keep in mind that the large blueberries need to fit through the hole!


Bake in 350°F oven for 15 minutes. Cool for five minutes, then carefully remove the donuts and place on wire cooling rack.

For the glaze:


Whisk together powdered sugar, lemon zest, lemon juice, vanilla and 3 tbsp. of milk. One additional tablespoon of milk may be required to reach a consistency that you can dip the donuts into for glazing.


Place a sheet of parchment paper or plastic wrap under wire rack for easy clean up!


Dip the donuts into the glaze, then place on wire rack. You can also scoop the glaze into a decorator icing bag and cut the tip off and drizzle lightly. You can also drizzle with a fork or spoon by dipping into the icing and drizzling over top of each donut.


If you would like a lighter lemon glaze, my strawberry donuts have a lovely light lemony glaze.

storage and freezing instructions


Store donuts in an airtight container at room temperature for 2 to 3 days.


Donuts can be placed unglazed in an airtight container and frozen for up to 3 months. Thaw at room temperature and glaze.


faq's


Do baked donuts taste the same as fried?

Baked donuts are softer and lighter on the outside than fried donuts.

Do baked donuts have yeast?

Baked donuts do not have yeast. They have baking powder as a leavening agent.

Can baked donuts be frozen?

Baked donuts can be frozen in an airtight container for up to 3 months.


you might also enjoy these recipes

Banana Blueberry Oatmeal Muffins

Strawberry Glazed Donuts

Lemon Blueberry Scones

Lemon Blueberry Muffins with Glaze


Baked Blueberry Cake Donut Recipe
Recipe details
  • 18  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • Donuts:
  • 2 cups all purpose flour
  • 1 and ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 and ⅓ cups buttermilk
  • 2 tbsp. melted butter
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • Glaze:
  • 2 cups powdered sugar
  • ¾ tsp. lemon zest
  • 1 tsp. vanilla
  • 3 to 4 tbsp. milk
Instructions

Preheat oven to 350°F.
Grease donut pan or spray with cooking spray.
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon and salt.
In a separate medium mixing bowl, beat egg, then add in buttermilk, melted butter and vanilla.
Add the dry ingredients to the wet ingredients and stir just until combined.
Gently fold in the blueberries.
Transfer batter, in three separate batches to a decorating bag or ziplock bag.  Once filled, cut a hole in the bottom of the bag that is just a bit smaller than the width of the donut shape. You can also spoon in the batter by hand using a small spoon. Be careful not to overfill.
Bake in 350°F oven for 15 minutes.
Cool in pan on wire rack for 5 minutes.  Remove from pan and set on wire rack.
For the glaze: Whisk together powdered sugar, lemon zest, lemon juice, vanilla and 3 tbsp. of milk. One additional tablespoon of milk may be required to reach a consistency that you can dip the donuts into for glazing.
Turn donuts upside down and dip donuts into glaze, then place on wire rack.
You can also drizzle the glaze over top with a fork or spoon.
Turn donuts upside down and dip donuts into glaze.
Place on wire rack  with piece of parchment paper or plastic wrap place under the rack for easy cleanup.
Tips
  • Buttermilk Substitute: For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into measuring cup. Add enough liquid to fill to the 1 cup measuring line.  Stir. Let stand for 5 minutes.
  • Store donuts in an airtight container at room temperature for 2 to 3 days.
  • Donuts can be placed unglazed in an airtight container and frozen for up to 3 months.  Thaw at room temperature and glaze.
Sandra - She's Not Cookin'
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