Blueberry Cake Donuts

Blueberry Cake Donuts are soft, tender, and bursting with juicy blueberries in every bite. I love the texture of these donuts—moist and cakey with a lightly crisped edge. Whether I glaze them, dust them with powdered sugar, or enjoy them plain, they make a delightful morning treat or afternoon snack that feels like a bakery favorite made right at home.

Why You’ll Love This Recipe

What I really enjoy about these blueberry cake donuts is how easy they are to make and how impressive they taste fresh out of the oven (or fryer). The batter comes together in one bowl, and I can bake or fry them depending on my mood. They’re packed with real blueberries, have a hint of vanilla, and are finished with a sweet glaze that takes them over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground nutmeg (optional, for classic donut flavor)
• Granulated sugar
• Unsalted butter, melted
• Eggs
• Buttermilk (or milk + lemon juice)
• Vanilla extract
• Fresh or frozen blueberries

Optional Glaze:

• Powdered sugar
• Milk or cream
• Vanilla extract

Directions

I begin by preheating the oven to 375°F (190°C) if baking, and I lightly grease a donut pan.

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

In another bowl, I mix the melted butter, sugar, eggs, buttermilk, and vanilla until smooth.

I gently fold the wet ingredients into the dry, stirring just until combined. Then I carefully fold in the blueberries—being cautious not to crush them too much.

I spoon or pipe the batter into the prepared donut pan, filling each mold about ¾ full.

I bake for 12–15 minutes, until the tops are golden and a toothpick comes out clean. I let them cool for a few minutes before removing from the pan.

If I’m frying instead, I chill the dough briefly, roll it out, cut into donut shapes, and fry in hot oil (about 350°F/175°C) until golden on both sides.

For the glaze, I whisk together powdered sugar with a splash of milk and vanilla. Once the donuts are cool, I dip the tops in the glaze and let them set on a rack.

Servings and timing

This recipe makes about 10–12 donuts.
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: 30 minutes

Variations

Sometimes I add lemon zest to the batter for a fresh citrus twist.

For a healthier version, I bake them and skip the glaze—or use a light dusting of powdered sugar.

When I want a crumb topping, I mix brown sugar, butter, and flour and sprinkle it over the batter before baking.

I occasionally fold in mini white chocolate chips with the blueberries for added sweetness.

If I’m out of buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for a few minutes.

Storage/Reheating

I store the donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

To reheat, I warm them in the microwave for about 10–15 seconds to bring back that soft, fresh-baked texture.

They also freeze well—I wrap them individually, freeze, and thaw at room temperature or reheat in the oven.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries straight from the freezer. I toss them in a bit of flour first to prevent sinking and avoid overmixing.

Do I need a donut pan?

If I’m baking them, yes—it helps shape the donuts. If I don’t have one, I spoon the batter into muffin tins or make them into mini loaves.

Can I fry these instead?

Definitely. I chill the dough slightly, roll it out, and cut it into donut shapes before frying in hot oil until golden.

How do I keep the glaze from melting?

I let the donuts cool completely before glazing and give the glaze time to set at room temperature.

What’s the best way to keep them moist?

I make sure not to overbake and store them in an airtight container. If they start to dry out, a few seconds in the microwave softens them up.

Conclusion

Blueberry Cake Donuts are one of my favorite homemade treats—simple, flavorful, and always a hit. Whether I bake them for a weekend breakfast or fry them for a special occasion, they deliver that perfect balance of sweetness and softness. With juicy blueberries and a tender crumb, these donuts are a delicious way to start the day or enjoy as a sweet pick-me-up.

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