Blueberry cake donut mornings are the best kind—especially when they come straight from your oven, warm and sweet with a shiny blueberry glaze. Whether it’s a lazy Saturday or a school-day rush, these donuts bring joy in every bite. Made with real blueberries and a soft cake-like texture, they’re just the thing to brighten your kitchen and your mood. No frying, no fuss—just simple baking fun that the whole family can enjoy.
Why You’ll Love Blueberry Cake Donuts
- Blueberry cake donuts are baked, so there’s no messy oil or deep-frying.
- Each bite has a burst of juicy blueberry flavor that tastes like summer.
- The easy blueberry glaze looks fancy but takes just minutes to mix.
- You’ll love how soft and moist they are thanks to sour cream and milk.
- They’re made with basic ingredients—nothing complicated!
- Great for beginners, even if you’ve never used a donut pan before.
- The optional cardamom adds a gentle, spiced warmth.
- These blueberry cake donuts freeze well for make-ahead treats.
Table of Contents
Blueberry Cake Donut
Ingredients
For the Donuts
- 2 cups all-purpose flour spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom optional
- 1 1/2 cups fresh blueberries 9 oz
- 1 tbsp all-purpose flour for tossing the blueberries
- 1/2 cup unsalted butter melted
- 1 cup granulated white sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream at room temperature
- 1/2 cup whole milk at room temperature
For the Blueberry Glaze
- 2 cups powdered sugar
- 2 tbsp blueberry jam
- 1 tsp vanilla extract
- 2-3 tbsp milk adjust as needed
Instructions
- Preheat the oven to 350°F. Lightly grease a donut pan and set aside.
- In a small bowl, whisk together the flour, baking powder, salt, and cardamom (if using).
- Toss the blueberries in 1 tablespoon of flour to coat and set aside.
- In a large bowl, whisk together the melted butter and sugar. Add eggs, vanilla, sour cream, and milk, then whisk until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Fold in the blueberries with a rubber spatula.
- Spoon the batter into a piping bag. Pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake for 11–12 minutes until golden and springy to the touch. Cool in the pan for 10 minutes, then transfer to a wire rack.
- To make the glaze, whisk powdered sugar, blueberry jam, vanilla, and 2 tablespoons of milk. Add more milk if needed for a smooth glaze.
- Dip the cooled donuts into the glaze and place back on the wire rack. Let the glaze set for at least 30 minutes before serving.
Ingredients
Main Ingredients
- All-purpose flour
- Baking powder
- Salt
- Ground cardamom (optional)
- Fresh blueberries
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Whole milk
Optional Garnishes
- Extra blueberry glaze drizzle
- Fresh blueberries on top
- Powdered sugar dusting
- Lemon zest
Equipment Needed
- Donut pan
- Mixing bowls (large and small)
- Measuring cups and spoons
- Piping bag or zip-top bag
- Cooling rack
Cooking Utensils
- Whisk
- Rubber spatula
- Small spoon
- Wire rack
How to Make Blueberry Cake Donuts
Step 1 – Mix the Dry Ingredients
To begin with, grab a clean mixing bowl and add the flour, baking powder, salt, and cardamom (if you’re using it). Use a whisk to mix them well until fully combined. This dry mix is the base of your blueberry cake donut batter, and getting it evenly blended helps the donuts rise evenly while baking.
Step 2 – Toss the Blueberries
Next, place your fresh blueberries in a small bowl and sprinkle them with just a little bit of flour. Gently stir to coat. This easy trick helps keep the berries from sinking to the bottom of the donut while it bakes, so each blueberry cake donut is full of fruit from top to bottom.
Step 3 – Make the Wet Batter
Meanwhile, in a large mixing bowl, whisk together the melted butter and sugar until smooth and creamy. Crack in the eggs, pour in the vanilla extract, and stir in the sour cream and milk. Keep whisking until the mixture is smooth and slightly thick. This will be the heart of your blueberry cake donut—rich, moist, and full of flavor.
Step 4 – Combine, Fill, and Bake
After that, pour the dry mixture into the wet ingredients and whisk until just combined. Don’t overmix—this keeps the donuts soft and tender. Once the batter is smooth, fold in the flour-coated blueberries with a rubber spatula.
Now, spoon the batter into a piping bag (or a large zip-top bag with the tip cut off) and carefully pipe it into the greased donut pan, filling each well about three-quarters full. Bake in a preheated 350°F oven for 11–12 minutes until the tops are lightly golden and springy when touched.
Let the blueberry cake donuts cool in the pan for 10 minutes before gently turning them out onto a wire rack to cool completely.
Step 5 – Make the Glaze and Dip
Finally, as the donuts cool, prepare the glaze. In a medium bowl, mix the powdered sugar, blueberry jam, vanilla, and milk. Start with 2 tablespoons of milk and add more if needed for a smooth, dippable glaze. It should be thick enough to coat the donut but still drip slightly.
Once the donuts are fully cooled, dip the tops into the glaze and return them to the wire rack. Let the glaze set for at least 30 minutes before serving. Each blueberry cake donut will now have a gorgeous purple-blue top that looks just as good as it tastes.
Tips and Tricks
- Use room temperature ingredients to help the batter mix evenly—especially the eggs, milk, and sour cream.
- If you want extra berry flavor in your blueberry cake donut, swirl a teaspoon of jam right into the batter before baking.
- For a prettier finish, add a few extra blueberries right on top before baking.
- Don’t skip flouring the blueberries—this simple step keeps them floating in the batter and looking beautiful.
- Use a piping bag for clean, even filling. It’s faster and neater than spooning the batter.
- Want a gluten-free version? Replace the flour with a 1:1 gluten-free blend and check the baking powder is gluten-free too.
Nutrition
These blueberry cake donuts aren’t just pretty—they’re packed with benefits too! The fresh blueberries are loaded with antioxidants and vitamin C, while the eggs and sour cream offer protein and healthy fats for steady energy. This balance of carbs and fiber makes them a satisfying breakfast or snack.
| Nutrient | Per Donut |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 33 g |
| Sugar | 18 g |
| Protein | 4 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Unsaturated Fat | 3 g |
| Trans Fat | 0 g |
| Fiber | 1 g |
| Cholesterol | 40 mg |
| Sodium | 190 mg |
These blueberry cake donuts offer a sweet treat that still supports your daily energy with real fruit and whole ingredients.
How to Serve Blueberry Cake Donuts
You can serve these blueberry cake donuts fresh out of the oven or fully glazed and cooled. They’re perfect with a hot cup of coffee, warm tea, or a tall glass of milk. For brunch, place them on a tiered tray with a few fresh blueberries and edible flowers for a beautiful spread. Want extra shine? Dust with powdered sugar right before serving or add lemon zest for a citrusy twist.
These donuts also make great gifts—just wrap them in wax paper and pack into a cute box with ribbon!
Make Ahead and Storage
If you’re planning ahead, bake your blueberry cake donuts a day early and store them in an airtight container without the glaze. Glaze them the next day right before serving for the best finish.
Unfrosted donuts stay fresh on the counter for up to 2 days. Store glazed ones in the fridge for up to 3 days. To reheat, pop one in the microwave for 8–10 seconds. You can also freeze the baked donuts (unglazed) in a sealed container for up to 2 months. Thaw overnight in the fridge and glaze before enjoying.
Perfect for busy mornings, parties, or lunchbox surprises!
FAQs
Can I use frozen blueberries for blueberry cake donuts?
Yes! Use them straight from the freezer and coat with flour the same way. Don’t thaw first or they’ll release too much juice.
What can I use if I don’t have sour cream?
You can use plain Greek yogurt instead. It gives the same rich texture in your blueberry cake donut.
Can I make these donuts vegan?
Yes! Use plant-based butter, almond or oat milk, and a dairy-free yogurt. Replace eggs with flax eggs or applesauce.
How do I get the perfect glaze texture?
Start with 2 tablespoons of milk. Add just a bit more until the glaze is smooth but not too runny—it should drip slowly from a spoon.
Why are my donuts sticking to the pan?
Make sure to grease your donut pan well, even if it’s non-stick. Letting them cool in the pan for 10 minutes also helps them release easily.
Conclusion
This blueberry cake donut recipe brings joy, ease, and flavor into one sweet package. It’s fast, family-friendly, and the perfect way to make everyday moments feel special. Whether you’re baking for a quiet morning or a big celebration, this recipe gives you a batch of beautiful, bakery-style donuts without ever leaving home.
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If you loved this blueberry cake donut recipe, you’ll definitely want to try more sweet treats from our kitchen. For something fun and chewy, don’t miss our banana peanut butter cookies—they’re soft, protein-packed, and kid-approved. Craving something bite-sized? These mini chocolate chip cookies are tiny but mighty with flavor. And if you’re a muffin lover, the pistachio muffin recipe is a bakery-style gem you can make at home. Want something with a crunch? Try our Belgian-inspired pearl sugar waffles for a sweet twist on breakfast.
For more about the ingredients and techniques behind these blueberry cake donuts, you might enjoy diving deeper into baking basics. Learn how baking powder plays a key role in giving donuts their signature rise and fluffy texture. Curious about the star ingredient? Discover the health benefits of blueberries, known for their antioxidants and natural sweetness. And if you’re new to using flour in baking, this guide on all-purpose flour explains why it’s such a versatile staple in recipes like this one.