Glazed Blueberry Cake Donuts

These Glazed Blueberry Cake Donuts are perfect any time of day! The sour cream gives the donut a tender, moist crumb with pops of freshness from the blueberries finished with a sweet, simple glaze over top! They are a cinch to put together - no deep fryer or donut cutter needed - and are sure to impress. And the best part? You can use fresh or frozen berries, so you can make them all year long.

Why We Love This Blueberry Cake Donut Recipe

• These easy baked donuts take the great flavors of blueberry muffins to the next level with only a few simple ingredients.
• They are great for breakfast with your morning coffee, a sweet snack to boost your mood, or dessert to end any meal and will be ready in less than an hour!
• Whether you have freshly picked blueberries at the end of the summer or are using frozen blueberries in the dead of winter, these donuts are sure to brighten the day of any donut lover.
• They're a delicious blueberry dessert, similar to my Lemon Blueberry Blondies but in donut form!

Looking for more delicious donut recipes?

• S'mores Donuts
• Cinnamon Roll Donuts
• Banana Baked Donuts
• Maple Chai Donuts

Ingredients

• All purpose flour
• Baking soda
• Salt
• Unsalted butter
• Milk
• Granulated sugar
• Egg
• Vanilla extract
• Sour cream
• Frozen blueberries (fresh blueberries will work too)
• Powdered sugar

See recipe card below for quantities.

Substitutions & Variations

• For the next time you make these and want a quick spin on the traditional blueberry donut, try the classic combination of lemon and blueberry. Mix 1 teaspoon of lemon zest into the donut's wet ingredients. For the icing, substitute an equal amount of lemon juice in place of the vanilla extract to make a lemon glaze.
• If you have a super sweet tooth, try adding ¼ teaspoon of almond extract in addition to the vanilla extract in Step 1 of the instructions below.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Equipment

These donuts are so simple, you won’t even need a mixer!

• This recipe requires a donut pan. I recommend using a non-stick or silicone donut pan to make sure they come out of the pan nice and clean.
• A piping bag makes filling the pan a cleaner process, but you can also simply use a spoon to fill the donut molds!

Step by Step Instructions

STEP ONE (Picture 1 above) - In a large mixing bowl, stir together the sugar and melted butter. Mix in the eggs, vanilla extract, and sour cream.

STEP TWO (Picture 2 above) - In a separate medium bowl, whisk together the flour, baking soda and salt. Add the blueberries to the flour mixture to lightly coat them so that they don’t sink in the batter.

STEP THREE (Picture 3 above) - Gently fold the dry ingredients with the blueberries into the wet ingredients until a few streaks of the flour mixture remain. Then mix in 1 tablespoon of milk until everything is combined.

STEP FOUR (Picture 4 above) - Using a spoon or a piping bag, fill your greased pan with the donut batter. There will be enough batter for about 6 donuts filled ¾ of the way up.

Bake the blueberry cake donuts on the middle rack of a 350°F/177°C oven until the edges are a light golden brown and the tops spring back with a gentle poke (about 20-30 minutes). Cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

While the donuts cool, make the vanilla glaze. Mix together the powdered sugar, melted butter, milk and vanilla extract until smooth. 

Once the donuts are cool, hold the bottom of one and dip it into the glaze. Alternatively, you could drizzle it over the top with a spoon. Place the glazed donut on a cooling rack to allow the icing to drip down and set.

Expert Tips

TIP #1 - Don't have a piping bag? No problem! You can use a gallon ziplock bag. Simply spoon the batter into the bag, twist the top to seal it, and cut a small opening at the tip.

TIP #2 - Don't over mix your batter! Over mixing can lead to a tough donut. To ensure fluffy, dreamy cake donuts, fold the batter until there are a few streaks of flour left, and then stop. That's just right. 

TIP #3 - Using a flexible silicone pan? I recommend putting a baking sheet underneath while they’re in the oven. This way it doesn’t flop around when you go to take the pan out of the oven!

Recipe FAQs

Storage

Room Temperature: Glazed or unglazed donuts can be stored in an airtight container at room temperature for 3-5 days.

Refrigerator: Store glazed blueberry donuts here in an airtight container for up to 1 week.

Freezing Instructions: Once the blueberry cake donuts are completely cooled but before glazing, wrap them tightly in plastic wrap or place them in a freezer-safe bag for up to 1 month. When you’re ready to eat them, thaw the donuts at room temperature or in the microwave for 15-30 seconds, then glaze and serve.

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